Celery soup
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 350g celerysliced
- 2 tbsp olive oilplus extra for drizzling
- 1 onionfinely chopped
- 1 leek (about 150g)finely sliced
- 400g Russet potatoespeeled and chopped into 1.5cm cubes
- 900ml vegetable stock
- 75ml oat milk/oat cream(optional)
- 10g chopped chivesto decorate
Nutrition: Excludes optional oat milk and olive oil to drizzle
- kcal172
- fat6.5g
- saturates0.9g
- carbs21.8g
- sugars6.2g
- fibre5.8g
- protein3.8g
- salt0.7g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the sliced celery on a baking tray, drizzle with 1 tbsp olive oil, season and toss to coat. Roast for 20-25 mins until soft and slightly charred/crispy.
step 2
Meanwhile heat 1 tbsp olive oil over a medium heat in a large saucepan with a lid. Add the onions and leeks to the pan with a little salt. Cook for 10 mins until really soft, stirring occasionally.
step 3
Add the potatoes and vegetable stock to the pan, bring to a boil, then turn the heat down to medium and simmer for 10 mins with the lid on.
step 4
Add the roasted celery to the pan and simmer for a further 10 mins. Blend the mixture until smooth using a stick blender, then season to taste. Stir through oat milk or oat cream to enhance the creaminess, if you like.
step 5
Serve topped with chopped chives and an extra drizzle of olive oil.
