easy cream of celery soup

4.75 from 4 votes

This delightfully easy Cream of Celery Soup recipe is comforting and delicious. It also just so happens to be gluten-free! Made in under 30 minutes (with just 5 minutes of active preparation!), this simple vegetarian soup recipe is sure to become a favorite.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Side Dish

Cuisine: World

Diet: Vegetarian

Difficulty Level: Easy

Servings:

Calories: 200kcal

Author: Dassana Amit

Ingredients

1 cup chopped celery
1 cup chopped potatoes
1 tablespoon Butter
2 tablespoon dairy cream - about 20% to 25% fat
1 garlic clove (lahsun) - chopped
2 pinch of grated nutmeg or nutmeg powder (jaiphal powder)
3 cups water or vegetable stock
salt as required
black pepper as required
a few parsley leaves for garnish (optional)
some bread croutons for garnish (optional)

Instructions

In a pan melt butter. Add the celery and garlic.
Saute both the celery and garlic for 2 to 3 mins on a low flame.
Add potatoes and stir. Add water or veg stock, salt and pepper. Cover and cook till potatoes are cooked.the potatoes need to be completely cooked.
Once the potatoes are cooked, let the mixture cool down a bit.
When the soup mixture is slightly hot or warm, using an immersion blender, blend the soup till smooth. You can also blend the soup in a regular jar blender.
Put the pan back on fire 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 well.
Check the seasoning and add more salt or black pepper if required.
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 5 days.

Nutrition