Celery And Carrot Soup Recipes

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Steps:

• Bring to boil chicken stock in a saucepan.
• Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
• Season with bay leaf and cloves.
• Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
• Put in blender and reduce in puree.
• Put back in the saucepan and add the cream.
• Simmer 2 to 3 minutes, just to reheat.

Steps:

• Slice the carrots fine, mince the onion, slice the celery thin.
• In a big pot saute the onion in butter until softened.
• Stir in the carrot, celery and tarragon.
• Add broth and wine.
• Bring to a boil.
• Simmer until done.

Steps:

• Heat the oil in a large saucepan or casserole pan.
• Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
• Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
• Pour in the vegetable stock.
• Bring up to the boil and then simmer for 20 minutes until the veg is tender.
• Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
• Taste and season as required with salt and pepper.
• Serve with crusty bread and a twist of black pepper.

Steps:

• Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
• Add butter and stir to melt.
• Add stock and cook for 10 minutes.
• Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
• Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
• Season with salt and pepper and serve hot.

Steps:

• Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
• Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.

Steps:

• Heat the vegetable oil.
• Saute the onions till soft.
• Add the celery and the potato.
• Saute for a minute or so.
• Add the carrots.
• Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
• Add the 2 cups of vegetable stock.
• Add the herbs rubbing them between your fingers to make the more fragrant.
• Stir in the cumin, turmeric and paprika.
• Bring to a boil and cook for 10 minutes more.
• Let it cool then blend it in a blender or food processer.
• Stir in the milk.
• Add salt and pepper to taste.

Steps:

• Place the carrots, onion and celery in a lare pan and add the vegetable stock.
• Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
• Meanwhile, peel, core, and dice 2 of the apples.
• Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
• Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
• Remove and discard the bay leaf.
• Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
• Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
• Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
• Drain the apple slices and set aside until required.
• Place the carrot and apple mixture in a blender or food processor until smooth.
• Gently reheat the soup if necessary and season to taste with salt and pepper.
• Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
• Serve immediately.

Steps:

• In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

Steps:

• Heat the oil in a pan and add the shallots and stir for a couple of minutes.
• Add the garlic, ginger, thyme, star anise, celery and carrot and sweat down for a few minutes with lid on.
• Pour in the stock, bring to the boil then simmer for 10 minutes to let flavours infuse and vegetables to soften.
• Season with salt and pepper. Remove star anise and thyme and blitz with a blender to a smooth soup.
• Add cream if using and bring everything back to a simmer to warm through.
• Finely chop the celery leaves and sprinkle on top when serving.

Steps:

• Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
• Stir in the curry powder and cook for a further 5 minutes.
• Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
• Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
• To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with half tablespoon of the toasted pumpkin seeds.
• Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.

Steps:

• Place a large saucepan on medium heat with two tablespoons of oil. Add the chopped onion and cook for about five minutes, or until soft, and then add the chopped garlic and cook for a further 2 minutes.
• Add the chopped swede and carrots and cook for ten minutes, making sure to stir frequently, to avoid the vegetables being burnt.
• Add enough vegetable stock to cover the vegetables, and bring the liquid to the boil in the saucepan.
• Once the soup is boiling, reduce the heat and cook for a further 30 minutes, or until the vegetables are nice and soft.
• Once everything is cooked, blend the mixture either in a food processor or with a hand held blender - this will make the soup lovely and thick.
• Finally, season to taste, making sure to add salt, pepper and any other spices you like.

Steps:

• Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
• Serve soup topped with celery leaves and apple.