Easy Celery Soup Recipe

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a bowl for freshly made celery soup garnished with celery leaves and celery salt

5 from 1 vote

This celery soup recipe is simple and easy to make, with minimal ingredients and attention. Even if you do not like raw celery give this a try. Cooking transforms the celery into something really rather delicious!

Servings: portions

Author: Helen Best-Shaw

Prep Time5

Cook Time30

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft

Ingredients

300 g celery - one small head
200 g potatoes
1 clove garlic
1 tbsp olive oil - to fry
1 stock cube / pot - vegetable or chicken by preference
½ tsp celery salt

Instructions

Prepare the vegetables
Trim and chop the celery into 2" lengths, reserving some the leaves.
Dice the potato to ½" pieces. Peel and chop the garlic
300 g celery, 200 g potatoes, 1 clove garlic
Heat the oil in a medium pan with a lid. Sauté the potato and celery. Add the garlic about half-way through.
1 tbsp olive oil
Now add the stock cube and celery salt, and top up with water so that the vegetables are not quite covered. Put the lid on and simmer for 15–20 minutes.
1 stock cube / pot, ½ tsp celery salt
Check to see that the potato is cooked through. It should be soft and yielding when poked with a knife.
Blend with a stick blender (or in the food processor or jug blender) until smooth. If you want to thin the soup, you can add a little extra stock or water.
Serve hot, garnished with a little extra celery salt and the reserved celery leaves.

Notes

Storage and freezing

Fridge – Cool, pack into containers, seal and keep in the fridge for up to 3 days.

Freezer – Cool, pack into leak proof containers, seal and freeze. Store for up to 6 months.

Reheating – Defrost in the fridge overnight, or on the countertop for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. I prefer a jug, as I can lift it out easily and pour the soup into the bowls without making a mess.

Hints and tips

If you do not have celery salt just add a pinch of salt in its place.
If you are making a batch for the freezer, use 500 ml stock for a slightly more concentrated soup that takes up less space. You can thin it when you come reheat it.
Do be careful when blending soup and don’t use the blender with the bung in place!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.