celery soup with croutons

Celery Soup

A delicious, light celery soup perfect for early spring days or lazy summer afternoons
Course Soup
Cuisine English
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 109kcal
Author Chris Mosler | Thinly Spread


  • 1 tbsp olive oil
  • 1 medium onion roughly chopped
  • 1 head of celery roughly chopped
  • 1.5 litres vegetable stock I used Kallo organic veg stock cubes which are my current favourite
  • salt and pepper to taste

For the Croutons

  • 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, topped with the crunchy croutons


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 109kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 101mg | Fiber: 2g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg