Best Delcious Simple Celery Soup Feasting At Home Recipes

COZY CELERY SOUP

Cozy Celery Soup image

Celery soup is a 6-ingredient soup recipe that is healthy, cozy, and delicious. It's a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table.

Provided by Kristen Stevens

Categories Soup

Time 30m

Number Of Ingredients 9

Ingredients

2 tablespoons butter (olive oil for vegan, ghee for Whole30)
1 medium onion (chopped)
4 cloves garlic (chopped)
8 cups chopped celery (about 12 stalks)
1 lb potatoes (peeled and diced)
4 cups chicken or vegetable stock
Optional ½ cup parsley (for color)
Sea salt and pepper (to taste)
To serve: dill and sour cream

Steps:

Heat the butter in a large pot over medium-high heat. Add the onion and let it cook for 3 minutes. Add the garlic and cook for 1 minute more.
Add the celery, potatoes, and stock to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes, or until the potatoes and celery are soft.
Add the parsley to the pot (if using) then blend the soup either with an immersion blender or in small batches in your blender. Season to to taste with salt and pepper. Serve with a dollop of sour cream and some fresh dill over top.

Nutrition Facts : ServingSize 2 ½ cups, Calories 277 kcal, Sugar 10 g, Sodium 566 mg, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 38 g, Fiber 6 g, Protein 10 g, Cholesterol 24 mg, UnsaturatedFat 4 g

CELERY SOUP

Celery soup image

Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread

Provided by Elena Silcock

Categories Lunch, Soup, Supper

Time 55m

Number Of Ingredients 7

Ingredients

2 tbsp olive oil
300g celery, sliced, with tough strings removed
1 garlic clove, peeled
200g potatoes, peeled and cut into chunks
500ml vegetable stock
100ml milk
crusty bread, to serve

Steps:

Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

Nutrition Facts : Calories 163 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium