You know that feeling when you open the fridge and you realise you have two of something and that that something really needs using up? I had two large heads of celery waving at me, taking up a lot of space and crying out to be lunch – this one fancied being an early Spring soup and who am I to say no to a vegetable which knows its mind?
I ate this, sitting on a bench in the garden WITHOUT WEARING A JUMPER! The clouds had cleared, the sun shone and the tulips and daffodils nodded along happily, I think they approved – soup isn’t just for winter!
- 1 tbsp olive oil
- 1 medium onion, roughly chopped
- 1 head of celery, roughly chopped
- 1.5 litres of vegetable stock (I used Kallo organic veg stock cubes which are my current favourite)
- salt and pepper to taste
- 125g Stilton, crumbled
- 1 tbsp olive oil
- 2 slices of wholemeal bread, cut into bite sized squares
- Heat the olive oil in a large pan
- Add the onion and celery and fry gently until soft
- Add the stock, bring to the boil, lower heat and simmer gently for half an hour
- Process in a blender until completely smooth
- Add salt and pepper to taste
- Return to pan and heat through gently
- Meanwhile heat 1 tablespoon of oil in a non stick frying pan, add the bread squares and fry until golden and crispy
- Serve the soup in generous bowls with the cheese crumbled in and stirred through, topped with the crunchy croutons
Make it Vegan: Leave out the Stilton, the soup is still delicious without it – my second bowlful had no cheese in it whatsoever.
This is the first soup I have made using my new Froothie Optimum G2.1 Blender (review to follow) and it was incredibly smooth and velvety as a result. Even more impressive was that when I transferred my soup from pan to blender – having let it go cold in the interim – and set it to soup setting the soup emerged from the blender piping hot and ready to eat! I may have actually gasped when I removed the lid and the steam poured out!
Now – what shall I make with the other head of celery which is looking at me, all forlorn?
If you’re looking for more tasty Spring soups why not try…
Pea and Rocket Soup by Gluten Free SCD and Veggie
Cucumber and Celery Smoothie or Summer Soup by Tin and Thyme
Broccoli, Lentil and Cumin Soup by Thinly Spread
Minestrone alla Toscana by Bunny Kitchen
Disclosure: I’m an ambassador for Froothie so expect many more recipes to come using my Optimum G2.1 Blender – the latest addition to the Froothie Blender range! So far I’ve been using it to make hummus, soups, sauces, nut butters, smoothies and more. My posts will contain affiliate links, buying through the links won’t cost you any more but I will earn a small commission which will enable me to keep blogging at Thinly Spread. Look out for my full review of the Froothie towards the end of this week! All opinions are, as always, my own.