Simple Celery Soup Recipes

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CREAMY CELERY SOUP



Creamy Celery Soup image

This simple, satiny soup is rich and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 6

2 tablespoons butter
1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
1 medium onion, coarsely chopped
1 baking potato, (8 to 10 ounces), peeled and cut in 1/2 inch cubes
Coarse salt
1 to 2 tablespoons fresh lemon juice

Steps:

  • Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
  • Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
  • Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

Nutrition Facts : Calories 137 g, Fat 6 g, Fiber 3 g, Protein 2 g

CREAMY CELERY SOUP (VEGAN)



CREAMY CELERY SOUP (VEGAN) image

The ingredients for vegan celery soup are minimal and easily accessible making this a perfect vegan soup for an easy weeknight dinner or whenever you want a quick meal ready in 30 minutes.

Provided by Julie | The Simple Veganista

Categories     Soup

Time 30m

Number Of Ingredients 10

1/4 cup vegan butter (I use Miyoko's) or 1/2 cup water for water saute*
1 large head of celery (about 5 - 6 cups), thinly sliced with leaves
1 medium onion or leek, diced
4 cloves garlic, minced
1 lb. potatoes (waxy white or Yukon gold), diced into 1/4 - 1/2 inch cubes
4 cups vegetable broth or water (or combo)
1/4 cup fresh dill, chopped
1/2 cup parsley, chopped
pinch of red pepper flakes
mineral salt & pepper to taste

Steps:

  • Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 - 10 minutes stirring frequently.
  • Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.
  • Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.
  • Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.
  • Serve warm or chilled topped with a few chopped celery leaves and parsley. Great with drizzle of Vegan Cream!
  • Soup pairs well with homemade Artisan Bread, Naan Bread or a slice of toasted Dave's Killer Bread with vegan butter. For gluten free, try this chickpea flour Socca Flatbread, it's not as bready but it's still delicious!
  • Serves 4 - about 1 1/2 cups per serving.
  • Leftovers will keep for 5 - 6 days in the refrigerator, stored covered. For longer storage, this soup can be stored in the freezer for 2 months in freezer safe containers or baggies.

Nutrition Facts : Calories 242 calories, Sugar 6.1 g, Sodium 568 mg, Fat 6.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 42.8 g, Fiber 7.9 g, Protein 5.2 g, Cholesterol 0 mg

CREAM OF CELERY SOUP



Cream of Celery Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, sliced
Kosher salt
1 bunch celery, chopped
1 small celery root (about 12 ounces), peeled and chopped
1 bay leaf
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)
1/4 teaspoon celery salt
Celery Leaves
Celery Salt
Cooked prosciutto
Toasted sliced almonds
Fried leeks

Steps:

  • Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
  • Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
  • Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

CELERY SOUP



Celery soup image

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

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

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

SIMPLE CELERY SOUP



Simple Celery Soup image

A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in 35 minutes. Healthy, delicious and vegan adaptable!

Provided by Sylvia Fountaine | Feasting at Home

Categories     Soup

Time 35m

Number Of Ingredients 15

2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 ¼-1 ½ pounds) 1 extra-large head, save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb - 1 extra-large russet peeled, or use a few yukons, unpeeled.
4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon "Better than Bouillon" Vegetable Base)
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
½ teaspoon pepper
1/8 - 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.
¼ cup fresh dill (small stems ok)
½ cup fresh parsley (small stems ok)
Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream. (see notes)
Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, but delicious!)

Steps:

  • 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.
  • 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 ( if not, add a little more water). 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").
  • Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra "green" color, add a handful of raw baby spinach if you like, or more fresh parsley.
  • Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
  • To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a "tester" celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

Nutrition Facts : ServingSize 1.5 cups made with ½ cup sour cream, Calories 183 calories, Sugar 5.2 g, Sodium 478.2 mg, Fat 9.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 4.8 g, Protein 4.5 g, Cholesterol 8.1 mg

CELERY SOUP



Celery Soup image

Categories     Soup/Stew     Potato     Celery     Dill     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 chopped head of celery
1 chopped large waxy potato
1 chopped medium onion
1 stick unsalted butter
Salt
3 cups low sodium chicken broth
1/4 cup fresh dill
1/2 cup heavy cream
Celery leaves
Olive oil
Flaky sea salt

Steps:

  • Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.
  • Cook, stirring, until onion is tender, 8-10 minutes.
  • Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8-10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

COZY CELERY SOUP



Cozy Celery Soup image

Celery soup is a 6-ingredient soup recipe that is healthy, cozy, and delicious. It's a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table.

Provided by Kristen Stevens

Categories     Soup

Time 30m

Number Of Ingredients 9

2 tablespoons butter (olive oil for vegan, ghee for Whole30)
1 medium onion (chopped)
4 cloves garlic (chopped)
8 cups chopped celery (about 12 stalks)
1 lb potatoes (peeled and diced)
4 cups chicken or vegetable stock
Optional ½ cup parsley (for color)
Sea salt and pepper (to taste)
To serve: dill and sour cream

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the onion and let it cook for 3 minutes. Add the garlic and cook for 1 minute more.
  • Add the celery, potatoes, and stock to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes, or until the potatoes and celery are soft.
  • Add the parsley to the pot (if using) then blend the soup either with an immersion blender or in small batches in your blender. Season to to taste with salt and pepper. Serve with a dollop of sour cream and some fresh dill over top.

Nutrition Facts : ServingSize 2 ½ cups, Calories 277 kcal, Sugar 10 g, Sodium 566 mg, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 38 g, Fiber 6 g, Protein 10 g, Cholesterol 24 mg, UnsaturatedFat 4 g

CELERY SOUP



Celery Soup image

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

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

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

CELERY SOUP RECIPE



Celery soup recipe image

Looking for a celery soup recipe? This simple soup recipe is perfect and is packed full of flavour. It makes a slim line lunch or tasty, light starter

Provided by Nichola Palmer

Categories     Lunch, Starter

Time 50m

Yield Serves: 4

Number Of Ingredients 8

15g butter
1tbsp olive oil
1 onion, peeled and chopped
1 medium potato, peeled and diced
1 head celery, trimmed and chopped
1 litre vegetable stock
Salt and freshly ground black pepper
Snipped fresh chives and shredded celery, to garnish

Steps:

  • Heat the butter and oil in a large deep pan. Add the onion, potato and celery and cook gently for 10 mins, stirring occasionally.
  • Add the stock and bring to the boil. Reduce the heat, season with salt and freshly ground black pepper and simmer for 15-20 mins until the vegetables are completely soft.
  • Remove from the heat and leave to cool for 5 mins then puree the soup with a stick blender or transfer to a food processor and process until smooth.
  • Heat the pureed soup through gently and adjust the seasoning to taste. Serve in warmed bowls garnished with snipped chives and shredded celery.

Nutrition Facts : @context https, Calories 142 Kcal, Sugar 5.7 g, Fat 7.9 g, SaturatedFat 2.7 g, Sodium 0.37 g, Protein 2.2 g, Carbohydrate 15.6 g

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