Easy cream of celery soup

cream of celery soup

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


cream of celery soup

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.

My mum’s pea soup (easy peasy!)


We have eaten this easy and delicious pea soup – made with frozen peas – at my mum’s a few times lately. It is delicious and really cheap to make.  So I prised the recipe from her and here it is!

My mum’s pea soup

Serves 4


2 tbsp olive oil

1 large onion

1 stick of celery

550 g frozen peas

800 ml vegetable or chicken stock

2 tbsp chopped mint or basil


8 tbsp mascarpone cheese (optional)


pea soup

Fry the onion and celery in the oil for 5 minutes until softened. Add the stock and to the boil. Pour in the peas, bring back to the boil and cook for around 5-10 minutes. Add the herbs and season to taste. Blitz in a blender and serve.

You can add 8 tbsp of mascarpone with the herbs to this pea soup, which makes it very rich and creamy, but I didn’t have any and it was nice without.

This is such an easy recipe for pea soup. If you try it, I hope you love it as much as we do. For more of my favourite frugal recipes, click here.



Courgette and celery soup  – and beating the rag and bone man

 Last year’s courgette harvest is still feeding us. I am down to the last few bags in the freezer. I thought I would combine them with celery and it made a good combination. If you use frozen courgettes, like me, start with just a litre and a half of stock and add more if you need it. They are quite watery and can make your soup too thin. Here is the recipe I used today:

2 large onions, chopped
5 sticks of celery, sliced
6 tsp of vegetable bouillion power dissolved in 2 litres hot water
2lb courgettes, sliced
4 medium potatoes, chopped
1 tbsp soy sauce
Salt and pepper to taste
2tbsp oil

Hear the oil and sweat the onions, celery and potatoes for about 5 minutes. Add the courgettes and fry  for a couple minutes more. Pour on the stock and bring to the boil. Simmer with a lid on the pan for about half an hour. Add the soy sauce, salt and pepper to taste, then whizz in a blender.

This makes a large pan and you can put it into old margarine or ice cream containers and freeze for when you need it.

We had to take our student to meet her bus back to France this morning. She seemed to enjoy her week with us. On the way home we spotted a broken wooden garden bench and a heavy cast iron parasol outside our neighbour’s house. The bench seat was broken but the frame seemed sound so we asked if we could have them. They seemed delighted to be rid and they were close enough to Shoestring Cottage for us to walk them home. The bench is little project for Mr S but it won’t need much repair. With a lick of paint it will be perfect in the garden.

An hour or so later we heard the bell of the rag and bone men. We were lucky to have beaten them to it!

Roasted pumpkin soup

roasted pumpkin soup

Now that Halloween is out of the way, it is time to make some more soup for the freezer. This roasted pumpkin soup is glorious – smooth and delicious.

We had a veritable bounty of wonderful veg from the garden and greenhouse this year. This was the first year we had put so much effort into growing our own food. Last year we managed a few courgettes in grow bags and some runner beans. This year we have had fabulous tomatoes (thanks to a bargain greenhouse purchased on Ebay and free plants from a friend), peppers, celeriac, onions, carrots, French and runner beans, peas, fennel, rhubarb, various courgettes and squashes, beetroot, leeks, a few currants and berries and best of all, some lovely big pumpkins.  Here is the recipe I use:

Roasted Pumpkin Soup


One medium pumpkin

2 pints of chicken or vegetable stock

3 large onions

2 sticks of celery

2 tsp of cumin

4 cloves of garlic

Vegetable oil

Plenty of salt and pepper


roasted pumpkin soupThe first thing you need to do is roast your pumpkin. Preheat your oven to gas mark 6, 200C. Peel your pumpkin and cut into large chunks – about 2 inch squares should do. Put into a bowl and mix in a couple of tablespoons of the oil. Roast in the hot oven until the pumpkin begins to soften – about 25 minutes.

Meanwhile, peel and chop the onion and garlic and brown for 5 minutes in a small amount of oil, then add the cumin and cook for a further 2 or 3 minutes. Add the roasted pumpkin and the stock, and bring to the boil. Cover and simmer for about 15 minutes, seasoning to taste, then puree and cool.

I save margarine, ice cream and large yogurt pots for my mega soup making sessions. I ladle single, double or larger portions, depending on the size of my container, label and freeze. Home-made soup is so much nicer than tinned, and a lot cheaper when you are using home grown veg as well as being a great way of using up a glut. We will be eating this delicious roasted pumpkin soup right through the winter.

You can find more frugal recipe ideas here.