CELERY AND CARROT SOUP
A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.
Provided by BZARNETT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g
CREAMY CELERY SOUP
Steps:
- In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer.
- Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves
CELERY VEGETABLE SOUP
I had a load of veg that needed using up and since the weather's getting cooler, I thought a vegetable soup was the way forward. I had a whole head of lettuce so started off making an easy celery soup and then added the rest. You could put in whatever you have to hand.
Provided by Snowbunny Andorra
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a large pan. Add the celery, onion, leek and garlic and cook until sizzling.
- Reduce the heat to very low and cover. Allow to sweat for ten minutes, or until the vegetables are translucent, stirring occasionally.
- Add the stock cubes and boiling water until the veg is just covered. Cover again and increase heat. Bring to the boil and cook until the veg is soft.
- Blend with a hand blender, and season to taste. Add the Tabasco if using.
- Add the potatoes and carrots and continue to boil. If it looks too thick, add some more boiling water. The potatoes will thicken it slightly.
- Cook until the potatoes are cooked through then stir in the courgette, frozen peas and cream. Bring back to a gentle boil until the veg are cooked to your liking. Adjust seasoning as necessary (the potatoes and cream will neutralise the salt so you may need more).
- Stir the fresh parsley through and serve with some fresh crusty bread.
WINTER WARMER CARROT, CELERY AND POTATO SOUP
This is my take on carrot soup. Paprika and cumin give it a spicy and smoky taste and turmeric gives it a glowing color.
Provided by ladyinred
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
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.
CREAM OF CELERY SOUP
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.
More about "celery vegetable soup recipes"
CELERY ROOT SOUP {CREAM OF CELERIAC} - LAYLITA'S RECIPES
From laylita.com
4.8/5 (4)Category Appetizer, Soup, StarterServings 8Total Time 45 mins
- Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
- Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
- Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
- Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
6 INGREDIENT SIMPLE CELERY SOUP - WHOLE FOOD BELLIES
From wholefoodbellies.com
4/5 (18)Total Time 20 minsCategory SoupCalories 133 per serving
- Heat a large pan over med-low heat and melt 2 tbsp of the butter. Once melted add in the celery and onion and sauté until soft and translucent.
- Pour the celery mixture into a high powered blender, along with 1 cup of the vegetable stock and blend until smooth.
- Add the remaining butter to the pan, add in the flour and whisk until paste forms. Cook the flour paste for about a minute.
- Add the celery mixture to the flour mixture and whisk until smooth. Then slowly add the rest of the stock.
EASY HOMEMADE CELERY SOUP RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine BelgianTotal Time 1 hrCategory SoupCalories 350 per serving
- 1) Separate the celery stalks and rinse them. Slice up the 4 softest celery stalks in the middle finely and put them aside until needed later on.
- 2) Then chop up the remaining tougher stalks and greener celery leaves. Peel and chop the onion and garlic. Add the butter to a high pan and place it over medium-high heat until the butter has melted. Then add the chopped onion and garlic.
- 3) Stir and cook for about 4 minutes until the onion is transparent. Then add the chopped celery and leaves. Add the bay leaves as well. Season with a good pinch of pepper and salt.
CREAM OF CELERY SOUP | VELVETY VEGETARIAN SOUP RECIPES
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CELERY SOUP RECIPE | CDKITCHEN.COM
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10 BEST SOUP CELERY LEAVES RECIPES - YUMMLY
CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES) | GIRL HEART FOOD®
From girlheartfood.com
Ratings 12Category Appetizer, Main CourseServings 6Total Time 1 hr 5 mins
- Place cashews in a small pot with about 2 cups of water and bring to a simmer. Reduce to a low-medium simmer and cook for 15 to 20 minutes to soften cashews. Drain and rinse.
- Heat olive oil in a large pot or Dutch oven over medium heat. Then, add leek, carrot, and garlic. Cook, stirring often, for about 5 minutes.
CELERY SOUP RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 1 hrCategory Vegetable Soup
- In a large saucepan, melt the butter over moderate heat. Add the onions, garlic and a generous pinch each of salt and pepper; cover and cook, stirring occasionally, until the onions are softened, 8 to 10 minutes. Add the celery root and potato and season generously with salt and pepper; cover and cook, stirring occasionally, until tender, about 12 minutes. Add the sliced celery, cover and cook, stirring occasionally, until just tender, about 7 minutes.
- Add the chicken broth to the saucepan, cover and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, partially covered, until slightly reduced, about 15 minutes.
- Thinly slice the darker green celery leaves, reserving the smaller inner leaves for garnish. Add the sliced celery leaves and the parsley to the soup and simmer until wilted, about 2 minutes.
- Working in batches, puree the soup in a blender until smooth. Transfer the soup to a clean saucepan, rewarm over low heat and season with salt and pepper. Ladle the soup into bowls, garnish with the reserved celery leaves and a drizzle of olive oil and serve.
LIGHT AND DELICIOUS CARROT AND CELERY SOUP (EASY & VEGAN)
From plantbasedfolk.com
Ratings 30Calories 47 per servingCategory Appetizer, Soup
- In a large pot, heat up olive oil on med-high heat and add onion. Sweat until semi translucent. Add carrot and celery, stir through the onion and sweat for another five minutes with the lid on.
- Add water, garlic, ginger, thyme and salt and bring to a boil. Turn the heat down to med-low and cook until all veggies are tender. Serve warm.
COCONUT GREEN SOUP WITH CELERY, KALE & GINGER - THE FIRST MESS
From thefirstmess.com
5/5 (19)Category Main Course, SoupServings 6Total Time 40 mins
- Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.
- Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.
- Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.
- Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.
CREAM CHEESE STUFFED CELERY - THE ... - THE COUNTRY COOK
From thecountrycook.net
Ratings 12Category AppetizerServings 12Total Time 15 mins
- In a bowl, using an electric mixer, combine cream cheese and milk together (add additional milk for a creamier texture). Add dry vegetable soup mix and stir well.
- Stuff celery with cream cheese mixture. If your mixture is thin enough, you can use a piping bag with tip and pipe the stuffing into the celery.
23 CELERY RECIPES THAT PROVE THERE'S MUCH MORE TO CELERY ...
From epicurious.com
Estimated Reading Time 4 minsPublished 2020-10-22
- Persian Celery Stew With Mushrooms (Khoresh-e Karafs) This vegetarian version of khoresh from cookbook author Najmieh Batmanglij uses mushrooms instead of red meat.
- Kombu Celery. This is one of our all-time favorite celery recipes. It only requires 5 ingredients, but it's worth careful attention. Removing the stringy bits from the exterior of each stalk using a vegetable peeler gives you pure crunch without any fibers sticking between your teeth.
- Lentil and Chicken Soup with Sweet Potatoes and Escarole. This comforting, flavorful soup features 10 celery stalks, so it'll make quick work of your celery stash.
- Infinity Pool. Throw chopped celery stalks into a juicer (or blender) for a refreshing cocktail base. The vegetal flavor is mellowed by citrusy Lillet blanc and lemon juice, while its savory side is supported with mezcal and a pinch of smoked salt.
- Braised Celery With Lentils and Garlic. Pan-searing, then quickly braising, celery in wine turns the humble vegetable into something worthy of a main course.
- Pickle Potato Salad. This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.
- Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar. This celery salad is all about the contrast of sweet, smoky, and pleasantly bitter flavors.
- Winter Italian Chopped Salad. Rich pepperoni and marinated artichoke hearts need the crispness of celery to balance out this hearty riff on an Italian chopped salad.
- Celery on Celery Salad. Ribbons of celeriac have an earthy sweetness that pairs wonderfully with thinly sliced celery stalks. The dressing here is a winner, too, made with lemon zest, lemon juice, capers, and parsley.
- Shaved Mushroom, Celery, and Sesame Salad. Tahini adds richness to this quiet salad of shaved raw mushrooms and mandoline-cut celery. Get This Recipe.
DELCIOUS & SIMPLE CELERY SOUP | FEASTING AT HOME
From feastingathome.com
4.9/5 (244)Calories 183 per servingCategory Soup
- Heat the oil in a big pot over medium high heat, and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
- While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
- Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
- Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
SLOW-COOKER VEGETABLE SOUP RECIPE - EATINGWELL
From eatingwell.com
4/5 (16)Calories 174 per serving
- Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, salt and pepper in a 6-quart or larger slow cooker. Cook on High for 4 hours or Low for 6 hours.
SPANISH LEEK AND CELERY SOUP RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
5/5 (3)Total Time 45 minsCategory Soup RecipesCalories 246 per serving
- First, wash every vegetable and let them dry for 5 minutes. Peel the potatoes and chop them into small cubes. Cut off the celery root. Chop leeks, celery, and onion into smaller pieces and mince garlic.
- After that add celery, leek, and potatoes to the saucepan and cook while stirring for another 5 minutes.
- Pour the vegetable broth and bring it to a boil. Season with salt, pepper, nutmeg, and lower the temperature. Cover and simmer for 30 minutes while stirring occasionally.
10 BEST SUBSTITUTES CELERY IN SOUP - SUBSTITUTE FOODS
From substitutefoods.com
- Red Onion. They’re the perfect substitution for celery leaves, so don’t worry about flavor changes. Celery leaves have a similar texture and flavor as red Onion, so they’re the ideal substitute to use!
- Carrots. It might be another simple celery substitute. They are an excellent option if you’re making a soup because they’ll most likely be in the broth.
- Garlic. Substitutes for Celery in Salad recipes? You can’t get much better than this! Vitamin-packed and bursting with taste, our fresh garlic is as good as it gets.
- Bell Peppers. People use bell peppers to substitute both celery leaves in salad and celery itself in soup. They are vegetables with a crisp and crunchy texture.
- Dried shallots. Dried shallots last longer and can be used as a substitute for celery in soup, soups, and salad without all the hassle of prepping freshly made veggies.
- Thyme. Replace celery with thyme for an extra punch of flavor. They aren’t exact copies; nevertheless, they occupy a certain “vegetal” taste category—thyme substitutes for celery in many dishes.
- Fennel. We now bring you the most flavorful way ever discovered to have fun with celery substitutes by substituting them into soup! Many communities nowadays are turning to healthy eating habits to be in good health.
- Caraway. Do you have a soup recipe that calls for celery? You can use caraway as an equal substitute, and it will give your dish the same taste. Oh, and maybe other recipes too!
- Parsley. Parsley is an excellent substitute because you can enjoy that healthy crunch. Nutrition never tasted better. It’s time for parsley! Parsley is an excellent addition to any salad and also makes for a delicious soup ingredient.
- Bok Choy. Bok Choy is a leafy, healthy green vegetable with many health benefits. This Chinese cabbage is full of vitamins and minerals. So it’s a healthy alternative to celery or other vegetables in salads, soups, and more.
TOP 10 WAYS TO USE UP LEFTOVER CELERY | BBC GOOD FOOD
From bbcgoodfood.com
- Stock. Use celery when making vegetable, meat or fish stock. Its hardy nature means it can withstand being cooked for several hours, and it won’t leach any colour into the stock.
- Celery gratin. Give celery its time in the spotlight by using it in a creamy baked gratin. This version has a nutty topping and uses up two heads of celery, although you can scale the recipe down depending on how much you have available – just be careful when adjusting liquid levels.
- Crudités. Crunchy crudités are always a winning buffet feature. So, if your celery is still fresh, chop it into chunks and serve with creamy hummus. For a healthy snack to beat mid-afternoon hunger, pair celery with iced grapes and cheddar cubes.
- Waldorf slaw. Celery is a key component in the classic Waldorf salad. This homemade coleslaw throws a fresh spin on the dish. It uses up four sticks of celery, plus it keeps in the fridge for three days.
- Celery soup. If you've got a big glut of celery, then there's no better way of using it up than blitzing into a smooth soup with potatoes and garlic. This simple blend makes a super-satisfying veggie lunch, served with a chunk of crusty bread.
- Herby celery & bulgur salad. This recipe uses up a whole bunch of celery, but would still work if it were a few sticks short. It also makes use of the celery leaves, which are edible and can be added to salads or sandwiches.
- Caponata. A Sicilian vegetable stew with aubergines, tomatoes, capers and raisins – perfect served on garlicky bruschetta, or as part of an antipasti spread.
- Italian sausage & pasta pot. While a lot of soups and sauces require only a celery stick or two, this heart broth uses up three in one swoop. Use the classic ingredients for ‘soffrito’ – the Italian name for slowly sweating celery, onions and carrots – and combine with stock, sausages and beans.
- Grilled steak salad with horseradish. Given their matching peppery flavour profiles, celery and horseradish make natural partners. This recipe really cranks up the flavour by using celery seeds, too.
- Chicken with braised celery & cider. If you have a real abundance of celery, use it as the main accompaniment to roast chicken. Nestle the celery next to the whole bird and cover with apple cider so it soaks up all the rich flavours.
6 BEST CELERY SUBSTITUTES IN SOUP - FANATICALLY FOOD
From fanaticallyfood.com
- Carrots. Carrots are a great celery alternative as they provide the crunch of celery — without actually having the celery! Usually, carrots are already in recipes that call for celery, making your job that much easier.
- Leeks. Celery can be substituted with chopped leeks, or you can add these leeks alternatives to your soup. Leeks come from the same plant family as onions, so putting them in your soup may give it a slightly more onion-y taste.
- Jicama. Jicama, a starchy root vegetable, is a good alternative to celery both cooked and raw. Jicama has a slightly sweeter and juicer taste than its cousin, the potato.
- Green Apple. Green apple is best used as a substitute for celery in salads. Celery usually shows up in salads to provide a crunchy texture – it doesn’t add much to the flavor.
- Cucumber. Similar to green apples, cucumber is a viable alternative for celery in salads or other cold dishes. They’re a good option when you’re not looking to replace the taste, but rather the texture of celery.
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