6 Ingredient Healthy Celery Soup Recipes

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CELERY SOUP

Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread

Provided by Elena Silcock

Categories     Lunch, Soup, Supper

Time 55m

Number Of Ingredients 7



Celery soup image

Steps:

  • Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
  • Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

Nutrition Facts : Calories 163 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

2 tbsp olive oil
300g celery, sliced, with tough strings removed
1 garlic clove, peeled
200g potatoes, peeled and cut into chunks
500ml vegetable stock
100ml milk
crusty bread, to serve

CELERY SOUP

Dairy-free, delicious celery soup! Serve plain--absolutely delicious--or with a dollop of sour cream, or a little Parmesan or other shredded cheese.

Provided by Jeannie Turicik

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 12



Celery Soup image

Steps:

  • Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
  • Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
  • Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
  • Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
  • Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 32.1 g, Cholesterol 0.5 mg, Fat 7.7 g, Fiber 5.9 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 607.9 mg, Sugar 6 g

3 tablespoons olive oil, divided, or to taste
1 large onion, chopped
2 carrots, peeled and chopped, or more to taste
1 leek, thinly sliced
4 cloves garlic, peeled and chopped
6 cups diced celery
1 quart chicken bone broth
1 ½ pounds baby yellow potatoes, peeled
1 small bunch fresh parsley
1 teaspoon dried thyme, or to taste
½ teaspoon salt-free seasoning blend (such as Penzeys Mural of Flavor), or to taste
salt and ground black pepper to taste

CREAM OF CELERY SOUP

great way to use up wilted celery; tastes fantastic; easy to make because it all gets blended with a blender!

Provided by All-Natural-Nut

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Cream of Celery Soup image

Steps:

  • in a large dutch oven, saute onion til translucent.
  • add garlic and saute just a couple minutes.
  • add the rest of the ingredients and cook 20 minutes or until potatoes are soft.
  • puree ingredients with a stick blender
  • add water or milk to thin (or cream if you wish!).

1/2 cup onion, chopped
5 garlic cloves, chopped
1 lb celery & leaves, chopped
2 medium potatoes, chopped
2 cups chicken broth or 2 cups vegetable broth
1 cup buttermilk or 1 cup kefir
1 teaspoon salt
1/2 teaspoon white pepper

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