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.
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.
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.