Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 300grams celery, sliced
- 2 cloves garlic, peeled and minced
- 200grams potatoes, peeled and diced
- 2 cups vegetable stock, hot, made with 1 stock cube
- 1/3 cup cream
- 1teaspoons salt
Nutrition per serving
930kJ / 222Cal
930 Kilojoules or 222 Calories
11% of daily energy intake*
Protein
2.2grams
Fat
18.1grams
Carbs
11.6grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This celery soup recipe couldn't be simpler to make and is delicious served with crusty bread.
Method
Step 1 of 3
Heat the oil in a large, deep saucepan and cook the celery, garlic and potatoes for 1 minute, stirring. Add a splash of water and the salt cook for 15 minutes, stirring often.
Step 2 of 3
Pour in the stock, bring to the boil and reduce the heat. Simmer for 20 minutes, until tender.
Step 3 of 3
Blitz until smooth with an immersion blender, stir in the cream and serve.
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