This celery soup is silky smooth and full of flavour. You only need 4 ingredients to make it and it can be on the table in half an hour. It is satisfying and simple and contains only 109 calories per portion.

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You know that feeling when you open the fridge and you realise you have two of something and that that something really needs to be used 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 who knows its mind?

What To Make With Celery

Celery is often the forgotten bystander of the vegetable world. It usually finds its place in a well-flavoured vegetable stock, as a stick to scoop up dips and spreads or as a crunchy extra in a limp summer salad.

But celery is so much more than an extra in someone else’s show!

This celery soup recipe puts the spotlight firmly on this delicious vegetable and really lets it shine – it’s a celery celebration! 

Ingredients for Celery Soup

I love the simplicity of this soup, you only need 4 ingredients plus salt and pepper and you are good to go.

• Celery – you can use celery that is past its best and a bit limp for this recipe but it is so much better with fresh if you have it!
• Onion – can you imagine a soup without onion? It’s such an important flavour, use a firm, fresh onion for the best flavour.
• Stock – a good homemade stock is always going to outshine a bought one but I used stock cubes here and my soup was scrumptious! 
• Olive Oil – for frying your vegetables. Use rapeseed or sunflower if you’d rather. 
• Salt and Pepper – to taste.

How To Make Celery Soup

• Heat the olive oil in a large pan and fry the onion and celery, gently, until soft.
• Add the stock, bring to a boil, lower heat and simmer gently for half an hour.
• Process in a blender, food processor or with a stick blender until completely smooth.
• Add salt and pepper to taste

I topped mine with some crunchy homemade croutons, you could also add:

• a handful of toasted pine nuts or pumpkin seeds
• a drizzzle of chilli oil
• some chopped herbs. Parsley, chives or thyme work well.

More Light and Simple Soup Suggestions

I could eat soup almost all day every day, here are a few of my favourites:

• Beetroot Soup
• Celeriac Soup with Apple and Chilli
• Easy Vegan Minestrone
• Roasted Courgette Soup with Basil Pistou
• Aubergine Soup
• Curried Parsnip Soup
• Winter Vegetable Soup

And, if you’re looking for winter comfort food, check out my Collection of 14+ Cosy Winter Soups!

Celery Soup

A delicious, light celery soup perfect for early spring days or lazy summer afternoons

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Course: Soup

Cuisine: English

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 109kcal

Author: Chris Mosler | Thinly Spread

Ingredients

• 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

UK Measurements - US Measurements

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Instructions

• 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

Notes

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

Nutrition

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

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