Celery Soup
A delicious, light celery soup perfect for early spring days or lazy summer afternoons
Servings 4
Calories 109kcal
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
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