4.9 from 21 votes
Celery Soup | Easy Cream Of Celery Soup
This delightfully easy Cream of Celery Soup recipe is comforting and delicious. Made in under 30 minutes (with just 5 minutes of active preparation!), this simple vegetarian soup recipe is sure to become a favorite.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2
Calories: 200 kcal
Course:
Side Dish
Cuisine:
International
Ingredients
- 1 cup celery - chopped
- 1 cup potatoes - peeled and chopped
- 1 tablespoon butter
- 2 tablespoons cream - about 20% to 25% fat or 2 tbsp light cream or 1 tbsp heavy cream
- 1 garlic clove - chopped
- 2 pinches grated nutmeg or nutmeg powder
- 3 cups vegetable stock or water
- salt as required
- black pepper as required
- 1 tablespoon parsley leaves - chopped, for garnish, optional
- ¼ cup Bread croutons - for garnish, optional
Instructions
- In a pan melt butter. Add the chopped celery and garlic.
- Sauté both the celery and garlic for 2 to 3 mins on a low heat stirring often.
- Add potatoes and stir. Add water or veg stock, salt and pepper. Cover and cook till potatoes are fork tender. The potatoes need to be completely cooked.
- Once the potatoes are tender and softened, turn off the heat. Let the soup mixture cool down a bit or become warm.
- When the soup mixture is slightly hot or warm, using an immersion blender, blend the soup to a fine and smooth consistency. You can also blend the soup in a regular blender.
- Put the pan back on the stovetop and gently heat through the soup.
- You can adjust the consistency of the soup here. Add a bit of water or veg stock, if you want a slightly thin soup or if the soup appears thick.
- When the soup has heated through, add cream and sprinkle the grated nutmeg or nutmeg powder. Switch off the stove and stir to mix.
- Check the seasonings and add more salt or black pepper if needed.
- Serve Cream of Celery Soup garnished with parsley and bread croutons.
Cup of Yum
Notes
- Feel free to omit the cream or swap in a plant-based version if you prefer.
- Leftover soup will keep in the refrigerator for up to 2 days.
Nutrition Information
Calories
200kcal
(10%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
674mg
(28%)
Potassium
618mg
(18%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
566IU
(11%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
23mg
(26%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
20µg
Calcium
69mg
(7%)
Vitamin B9 (Folate)
40µg
Iron
1mg
(6%)
Magnesium
39mg
Phosphorus
94mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 200
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 674mg | 28% |
| Potassium | 618mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 566IU | 11% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 23mg | 26% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 20µg | |
| Calcium | 69mg | 7% |
| Vitamin B9 (Folate) | 40µg | |
| Iron | 1mg | 6% |
| Magnesium | 39mg | 10% |
| Phosphorus | 94mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.