Celery Soup with Crusty Bread

26 votes

If your celery is starting to go limp or you don't enjoy eating the inner stalks of the celery, then soup is the answer.

30 Minutes

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  • 2 tablespoons olive oil
  • 300 – 400 grams celery chopped up
  • 2 cloves garlic peeled and crushed
  • 3 medium sized potatoes halved then quartered
  • 500ml of chicken or vegetable stock
  • 100 ml milk
  • Handful of fresh celery leaves
  • Salt and pepper to taste


  1. Place your olive oil into the pot on a medium heat then add celery, garlic and potatoes into the soup pot with a pinch of salt.
  2. Stir well and once the vegetables are cooking add in a dash of water to stop them sticking.
  3. Fry for about 5 minutes stirring regularly, adding more water if the vegetables start to stick.
  4. Pour in stock and add the celery leaves and bring to the boil, turn the heat down and simmer for 20 minutes, until the potatoes are falling apart and celery is soft
  5. Use a stick blender to whizz this all up and add in the milk and whizz again.
  6. Season to taste and serve.
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