celery soup

<i>A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable!</i>

Simple Celery Soup

olive oil,

onion, diced

garlic cloves, rough chopped

broth

water

bay leaf (optional, remove before blending)

salt

pepper

dill (small stems ok)

parsley (small stems ok)

Heat the oil in a big pot over medium high heat,  and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

While the onions are cooking, rough chop the garlic, celery and potatoes.  When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don&#8217;t cook herbs or you lose the vibrant color!)

Using an immersion blender blend until very silky smooth &#8211; OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender &#8220;explosion&#8221;).

Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra &#8220;green&#8221; color, add a handful of raw spinach if you like, or more fresh parsley. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options.

***Gently heat, careful to not over simmer, or you may lose the lovely vibrant color.

To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a &#8220;tester&#8221; celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding.  If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off.  Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

I'm not a huge fan of celery, but loved this soup!  Nice and light.  I did add about 1/2 t cayenne, which gave it a little kick.  Also added 1/2 c greek yogurt.  Will be making this again!

This recipe was easy and absolutely delicious

Cut the recipe in half, went with thick cream, and didn't use dill because I didn't have any. It turned out delicious! Thank you!

This was easy and delicious! I made a double batch and enjoyed it as an entree w warm crusty bread. Left out the cream and didn’t miss it one bit. And I love cream!

I had a lot of celery to use up so I decided to try this recipe.  I used olive oil in the beginning and I didn't add any cream at the end. It was still delicious. Thank you.

https://content.jwplatform.com/videos/5usmN2Mp.mp4

How to make the most delicious Celery Soup that is simple, easy and healthy! 

Come home to a warming bowlful of this scrumptious, low-fat soup. Satisfying and simple to make, this homemade soup is a great light dinner or a tasty lunch.

Creamy Celery Soup

olive oil

onion

garlic

celery

qt chicken or vegetable stock

potatoes

parsley

salt and Pepper (to taste)

Chop the celery into roughly the same-sized pieces, about an inch - 1.5 inches, Don't worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly.

In a large soup pot, heat the oil over medium heat.&nbsp;&nbsp;Add the onion and cook until soft.

Add the garlic and cook another minute before adding the celery, stock, potato, and parsley.&nbsp;&nbsp;Increase the heat to medium-high and bring to a boil.

Cover, lower the heat and simmer for about 30 minutes or until the celery and potatoes are soft enough that they can easily be&nbsp;pureed (But don't let them get too mushy).

Remove the soup from heat. If necessary, using a ladle, remove enough stock so that the celery is just covered. Set any reserved stock aside.

Remove some of the chopped celery with a slotted spoon (1-2 spoonfuls) and set aside.

Purée the soup with a stick blender in the pot -&nbsp; adding the reserved stock little by little until the soup reaches the desired consistency.&nbsp;

Add the reserved celery, mix to combine and serve hot.

https://embed.mediavine.com/videos/iwbbsw9u27czbe608tj3

This easy recipe for Creamy Celery Soup has no cream, making it a low-fat, vegan version of cream of celery soup that’s healthy and delicious.

Make this wonderful cream of celery soup–and don’t spare the bacon!

Cream of Celery Soup with Bacon

bacon

celery--including the leaves

carrots

garlic (minced)

thyme thyme

butter

stock

milk cream

potato flakes (optional)

Cook bacon in a dutch oven until crisp. Remove to a paper towel lined plate. Don't drain the drippings.

Add the butter to the pan and melt over medium heat.

Add the celery, onion, carrots, garlic, thyme and salt.

Saute for about 10 minutes, stirring frequently to prevent scorching.

Add the chicken stock and bring it to a boil. Cover and reduce heat to simmer.

Simmer for 30 minutes.

Add the milk/cream and remove from the heat to cool slightly.

Puree the soup with either an immersion blender or in a conventional blender (or a Ninja)

Return the soup to the pan to reheat.

If you prefer a thicker soup, add the potato flakes, starting with 1/2 cup.

Chop the bacon and add about 1 tbs to the top of each bowl of soup.

Makes about 7 cups

Cream of Celery Leaf and Scallion Soup makes the perfect starter for an elegant spring dinner party.  With a delicate onion flavor, it&#39;s a tasty way to use up those celery leaves and tops!

Cream of Celery Leaf and Scallion Soup

scallions

garlic (chopped)

celery leaves (tender tops and hearts (from about 2 large heads))

potato

vegetable broth (or chicken broth)

heavy cream

Salt and black pepper (to taste)

Heat butter and oil over medium-high heat in a Dutch oven or other soup pot.

Add the scallions, garlic and celery leaves.  Reduce heat to medium-low and cook 6-7 minutes or until vegetables are becoming tender.

Add the potato and chicken broth.  Bring to a boil.

Reduce heat to medium and simmer uncovered 15-20 minutes or until potato and other vegetables are very tender.

Remove from heat and add the cream.

Puree with an immersion blender or in batches in a food processor.

Season to taste with salt and black pepper.

A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable!

Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

Add the garlic and stir 1-2 minutes, until fragrant.

Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra &#8220;green&#8221; color, add a handful of raw baby spinach if you like, or more fresh parsley.

Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.

I subbed 2 avocados for the potatoes since I'm watching my white carbs. Delicious. I make this soup often.

This creamy celery soup recipe with potato is the epitome of comfort food in a bowl. It&#x27;s a hearty vegetarian meal ready in under half an hour!

Creamy Celery Soup with Potato

flour

yellow potatoes

vegetable broth

sugar

¼ tsp black pepper

milk (Or less, depending

Wash and chop your celery, onions, and potatoes. The celery for the soup should be cut into approximately half-inch pieces, the onions should be diced, and the potatoes cut into eighths. The extra half cup of celery that you&#x27;ll set to the side should be diced into smaller pieces than the other two cups of celery.

In a dutch oven or soup pot, melt 1/4 cup of butter on medium heat. Add the celery and onions. Cook on medium heat for at least five minutes, careful not to let it burn. When they get fragrant and start to soften, add the garlic and potatoes. Stir for another 2 minutes.

Add the flour to the cooking vegetables, and mix for another minute.

Add 4 cups of vegetable broth, along with salt, pepper, and sugar. Stir. Bring to a boil, and let simmer for at least 20 minutes, or until you can easily push a fork through the pieces of potatoes.

While your soup is cooking, heat a splash of butter or oil in a pan. Add the reserved 1/2 cup of diced celery to the pan, and cook on low heat for at least ten minutes, or until it&#x27;s soft and fragrant.

When the soup is ready, let it cool for at least five minutes. Then, transfer to a blender in small batches or use an immersion blender. Blend until smooth and chunks of vegetables are gone.

Add up to half a cup of milk (optional) as well as the extra celery to the soup. Stir well. Do a final taste test to see if you need more salt and pepper, then serve and enjoy!

This delightfully easy Cream of Celery Soup recipe is comforting and delicious. Made in under 30 minutes (with just 5 minutes of active preparation!), this simple vegetarian soup recipe is sure to become a favorite.

Celery Soup | Easy Cream Of Celery Soup

celery (- chopped)

potatoes (- peeled and chopped)

Butter

cream (- about 20% to 25% fat

garlic (- chopped)

nutmeg (or nutmeg powder)

Vegetable Stock (or water)

salt (as required)

black pepper (as required)

parsley leaves (- chopped, for garnish, optional)

bread croutons

In a pan melt butter. Add the chopped celery and garlic.

Sauté both the celery and garlic for 2 to 3 mins on a low heat stirring often.

Add potatoes and stir. Add water or veg stock, salt and pepper. Cover and cook till potatoes are fork tender. The potatoes need to be completely cooked.

Once the potatoes are tender and softened, turn off the heat. Let the soup mixture cool down a bit or become warm.

When the soup mixture is slightly hot or warm, using an immersion blender, blend the soup to a fine and smooth consistency. You can also blend the soup in a regular blender.

Put the pan back on the stovetop and gently heat through the soup.

You can adjust the consistency of the soup here. Add a bit of water or veg stock, if you want a slightly thin soup or if the soup appears thick.

When the soup has heated through, add cream and sprinkle the grated nutmeg or nutmeg powder. Switch off the stove and stir to mix.

Check the seasonings and add more salt or black pepper if needed.

Serve Cream of Celery Soup garnished with parsley and bread croutons.

Celery soup is a 6-ingredient soup recipe that is healthy, cozy, and delicious. It&#039;s a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table.

Cozy Celery Soup Recipe

butter (olive oil

celery (about 12 stalks)

parsley (for color)

Sea salt and pepper (to taste)

To serve: dill and sour cream

saute onion

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.

simmer

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.

blend

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.

This celery root soup is one of those that you&#x27;ll come back all the time because it is so easy, no-fuss, and absolutely delicious.

Easy Creamy Celery Root Soup

celery root

russet potato

TBSP butter

salt & pepper

Peel and dice one big celery root.

Peel and dice one medium-sized russet potato.

Place the celery and potato in a medium saucepan.

Add enough stock or chicken broth to just cover the vegetables, about 2 cups.

Cover the pot with a lid and bring it to a boil over medium heat. Turn the heat to low and cook until both the celery and the potato are soft.

Transfer this vegetable mix to a high-speed blender and blend on high for about 20 seconds. If you’re using another blender or a hand-held immersion blender, you may need to do this in more than one batch.

Return the blended soup to the pot and season with salt and pepper to taste. Add a good tablespoon of butter and mix it in well.

If you find it too thick, you can add some more broth or bouillon.

Most likely, you will find that this creamy celery soup is delicious as it is. However, there are some optional ingredients you could add depending on your mood and what you have on hand.

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Top 9 celery soup recipes from across the web

The most viewed celery soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed celery soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine