Creamy, velvet smooth and with a light and subtle taste, this soup maker celery soup is both delicious and so easy to make. Cooked celery tastes completely different from raw so there is no reason not to try it.
Soup maker celery soup
Soup maker celery soup is simple to make, with the machine doing all the work. It’s delicious too, with a velvety texture and complex flavours.
Cooking the celery takes out any bitter flavours, so even if it’s not a favourite vegetable when eaten raw, this tasty soup is worth making.
It’s quick to make too. There’s no need to sauté anything, and the power of the blender delivers a velvety smooth soup.
I’ve added potato to add some substance and to make the soup creamy without adding cream, and a pinch of celery salt for some extra umami flavour.
This is a really simple recipe, making best use of the machine – simply add all the ingredients and press go, a delicious “dump and go recipe”
See also
- A classic favourite: carrot and coriander soup in a soup maker
- Soup maker leek and potato soup is delicious either hot or cold
- Store cupboard ingredients in tomato and pepper soup in a soup maker make it a useful standby!
- See all my soup maker recipes for more inspiration
Why make celery soup in the soup maker?
- Easy to make – the only work needed is to peel and roughly chop the ingredients. The machine does the rest of the work, giving a velvet smooth result. There’s no onion to sauté, which really cuts down on cooking time.
- Economical too, with only five ingredients.
- A satisfying and warming dish that’s light on calories.
- Beautifully nutritious from being packed with nutritious vegetables
- Adaptable – you can adjust the seasoning to your taste
- Perfect for bulk cooking – a modern soup maker can make about 1.7 litres of soup, which is more than 7 cups, or 6 generous portions!
Soup maker celery soup – ingredients
- Celery – nice fresh celery, ideally with some some tender leaves as these make a great garnish.
- Potatoes – to thicken the soup. As everything gets blended, the type of potato doesn’t matter. It can be waxy, or floury – I find it doesn’t make any difference.
- Stock/Broth – Use your favourite chicken or vegetable stock cube or liquid stock.
- Spices – I use celery salt, garlic granules and black pepper to taste. Adjust the quantities to your preferences.
Celery salt is salt mixed with ground celery seed. It gives an extra burst of flavour to the soup, though if you can’t find any, you can just add a little salt.
- Olive oil – to add some depth to the flavour, you can also use some butter.
How to make celery soup in a soup maker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this soup maker celery soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables. As this is a blended soup, you don’t need to take too much care here. The machine will do most of the work.
- Celery – top, tail, and cut into chunks. I use the whole length of the stalk in this recipe. Keep any leafy tops for garnish.
Helen’s Pro Tip
If the celery is older, with more strings, then de-string before chopping. Younger celery can simply be chopped. Even short pieces of tough string can wind themselves round the blades as they blend.
- Potatoes – Cut into 2cm / 3/4″ pieces. If clean and unblemished, you don’t need to peel them. Do peel large, older potatoes with a thick skin.
Lots of the flavour and nutrients are in the skin, so I always try and use it where I can.
Step Two – add everything to the soup maker. Add water, but do not completely cover the vegetables, leave about 5cm / 2″ sticking above the water level.
Helen’s Pro Tip
When making soup I always try to use a little less liquid than I think it will need. You can always add more, but you can’t take it out, and too much will dilute the flavour.
Put the lid on and select the smooth soup programme.
Step Three – You can now walk away and let the soup maker do its thing. It will heat, and blend and then repeat.
At the end of a smooth soup cycle, the machine will do one long bend, resulting in a velvet smooth soup.
Depending on the model of soup maker the whole program should take about half an hour.
Step Four – Season to taste and add a little more liquid if you want to adjust the consistency before serving. I usually give it a little pulse to mix after seasoning.
Serving suggestion
I love to garnish soup when I serve it, as a few seconds to garnish make it so much more special.
When serving I often garnish with a few of the reserved celery leaves. You can swirl a little cream on top or dot with a favourite flavoured oil.
Serve with your favourite homemade bread.
Variations
- A squeeze of lemon works as a flavour enhancer in the same way as salt.
- Make creamy celery soup by adding a drizzle of cream or a knob of butter to the finished soup. Let it melt and stir in. A spoonful of vegan mayo apparently works in the same way.
- Add a spoonful of fresh baby spinach leaves as the soup finishes cooking and blend them in.
Storage
Fridge – Allow your soup maker celery soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. I find these power blended soup maker soups can separate as they defrost, but will be as good as they were fresh with a good stir as you reheat them.
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
When using the microwave, I always use a Pyrex jug for safe and easy handling – the handle makes it easier to lift in and out, and I prefer not to reheat in plastic.
Hints and tips
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
- For the perfect thickness every time always add less liquid to the soup than you think you will need. you can always add more to a soup that is too thick.
FAQS
As long as the skins are clean and fairly thin, I don’t bother. It’s all extra fibre, you don’t notice it in a blended soup, and you maximize the nutrition by leaving the skin on.
As long as your stock is gluten free, the recipe is gluten free. It’s also vegetarian/vegan.
No soup maker? No problem!
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Celery Soup in a Soup Maker
Ingredients
- 300 g celery (one regular head)
- 150-200 g potato (1 or 2 potatoes)
- 1 tbsp oil
- 1 stock cube or pot
- 500 ml water
- ½ tsp celery salt
- ½ tsp garlic powder/granules
- salt and black pepper (to taste)
Instructions
- Prepare the vegetables. As this is a blended soup, you don’t need to be fussy.300 g celery – top, tail, and cut into chunks, if the celery is very stringy, destring. I use the whole length of the stalk in this recipe. Keep any leafy tops for garnish.150-200 g potato – Cut into 2cm / 3/4 inch chunks. If the skins are clean and unblemished there is no need to peel.150-200 g potato, 300 g celery
- Add all the ingredients to the soup maker. Add enough water so the vegetables are about 5cm / 2 inches above the liquid line.1 stock cube or pot, 500 ml water, ½ tsp celery salt, ½ tsp garlic powder/granules, 1 tbsp oil
- Put the lid on and select the smooth soup programme. When the machine has finished serve.
- Season to taste and add a little more liquid if you want to adjust the consistency before serving.salt and black pepper
Notes
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
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