Recipes Savoury Food Soups & Starters Vegan

Easy Celery Soup

Easy Celery Soup served in two blue tea cups

Jump to Recipe

You will be in love with this easy and healthy celery soup! It’s delicious, comforting and fast to make! And vegan too! If you want your celery soup to be more creamy, you can add heavy cream or cashews!

Easy Celery Soup served in two blue tea cups

Did you know that celery has a lot of health benefits? Yep, Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants. And there are a lot more!

Easy Celery Soup served in two blue tea cups

Homemade sourdough bread croutons

I loooooove to serve my celery soup with homemade sourdough bread croutons! Following is how I always made them. It’s really simple, you just need 3 ingredients:

•sourdough bread, at least a day old, cut into, cut into cubes
•basil pesto to your tasting
•olive oil

Combine bread cubes, pesto and olive oil until evenly combined. Spread out onto a parchment covered baking sheet. Bake at 190°C for 15-20 minutes until crispy. Turn halfway through!


Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Easy Celery Soup served in two blue tea cups

Easy Celery Soup

You will be in love with this easy and healthy celery soup! It's delicious, comforting and fast to make! And vegan!
Print Pin Rate
Course: Breakfast, brunch, easy to make, Soup, starter
Cuisine: healthy
Keyword: breakfast ideas, celery, celery recipes, celery soup, creamy soup, healthy recipe, healthy soup, soup recipes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 305kcal
Author: Antonia

Ingredients

  • 250 g celery
  • 2 small potatoes
  • 1 onion
  • 1 spring onion
  • 110 g butter or vegan butter
  • 800 ml vegetable broth
  • 1/4 cup dill fresh or frozen
  • 1/2 cup heavy cream (optional) or replace with 1/2 cup cashews to make it vegan

Instructions

  • Combine finley chopped celery, roughly chopped potato, chopped spring onion and butter in a pot over medium heat, season with salt and cook, stirring until onion is tender, 8-10 minutes.
  • Add vegetable broth and bring to a roiling boil, turn heat down and simmer until potatoes are tender, for 8-10 minutes.
  • Turn the heat off, and blend the soup with 1/4 cup dill. If you want it creamier just add 1/2 cup heavy cream or add 1/2 cashews at the beginnig with the potatoes, but you don't need to! It's really delicious without it too!

Notes

If you add cashews to the potatoes, add some lemons juice, for the taste

Nutrition

Calories: 305kcal | Carbohydrates: 24g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 1069mg | Potassium: 709mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 1mg
Please follow and like us:

Related posts

Lemon Coconut Cheesecake with Meringue kisses

Antonia

Italian tomato Gnocchi and Intl’ food challenge

Antonia

Nutella stuffed Red-Velvet Chocolate Chip Cookies

Antonia

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Two Sisters Living Life

Get Our New E-book With Easter And Spring Recipes

The E-Book is filled with our most favorite Easter and Spring recipes.

You can look forward to see Braided Easter Eggs Wreaths, Crepes filled with Vanilla Cream or a simple Limoncello recipe.

 

After you subsribe, you will be redirected to a new URL and you will be able to download the E-Book right away.

Thank you, Nina. 

 

 

You have Successfully Subscribed!

%d bloggers like this: