I love home made soup. It makes such a cheap and nutritious lunch with some crusty bread. However, I tend to chuck anything and everything in, so If I am not careful I end up with a hearty veg soup that tastes the same each time.
Inspired by my mum’s pea soup recipe, I thought I would focus on a single vegetable at a time in my soup making for a while. So next up…an uncomplicated but incredibly tasty cream of celery soup. You can knock this up in twenty minutes and it will taste far superior than anything you can get from a tin.
Cream of celery soup
2 tbsp. oil
1 head of celery, washed and chopped
I medium onion, chopped
1 large potato or two smaller ones, chopped
1 dessertspoon of good vegetable stock, such as Marigold dissolved in 500ml boiling water (or make your own, recipe here)
250ml milk or soy or oat milk if you prefer
Salt and pepper to taste
Heat the oil and chuck in the onion and celery. Cook for 5 minutes or so, but don’t allow to brown. Add the potato and cook for another couple of minutes.
Dissolve your stock powder in boiling water and add to the vegetables. Allow to cook for about 10 minutes, until the potatoes and celery are soft. Add the milk then allow to warm and blend for another 5 minutes. Whizz up with a hand blender then season to taste. It’s wise not to add the salt until this point as the celery and stock are already salty. If your soup is too thick at this point add a little more milk and warm through before serving.
If you enjoy this cream of celery soup recipe, have a look at my Favourite Frugal Recipes page.