This creamy celery and potato soup is a light yet comforting dish, perfect for any season. Made with fresh celery, hearty potatoes, and flavorful vegetable broth, this soup is simple, nutritious, and easy to prepare. The crispy whole wheat bread crusts add a delicious crunch, making it even more satisfying.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- Celery: 300 g (about 2 cups), chopped
- Olive oil: 2 tbsp
- Garlic: 3 cloves, minced
- Potatoes: 320 g (about 2 cups), diced
- Parsley: 35 g (about ¼ cup), chopped
- Salt and black pepper: to taste
- Vegetable broth: 500 ml (about 2 cups)
- Whole wheat bread crusts: 1 cup, cut into smaller pieces
- Salted butter: 1 tbsp
Directions
- Prepare the Vegetables
- Heat olive oil in a large pan over medium heat.
- Add chopped celery and cook for 2 minutes until slightly softened.
- Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Potatoes and Seasoning
- Add diced potatoes to the pan and cook for 2-3 minutes, stirring occasionally.
- Stir in chopped parsley, salt, and black pepper to taste.
- Cook the Soup
- Pour in the vegetable broth and bring the mixture to a simmer.
- Cover and cook for 15 minutes, or until the potatoes are tender.
- Prepare Crispy Bread Crusts
- In a separate pan, melt salted butter over medium heat.
- Add the whole wheat bread crusts and fry until golden and crispy, about 3-5 minutes.
- Set aside.
- Blend and Serve
- Once the soup is cooked, use an immersion blender or transfer it to a blender to blend until smooth.
- Serve hot, garnished with crispy bread crusts for added texture.
Serving Suggestions
- Pair with a fresh green salad for a light and balanced meal.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Sprinkle with grated Parmesan or cheddar cheese for a cheesy twist.
- Drizzle with olive oil or truffle oil for an elevated flavor.
- Enjoy with a side of crusty bread or garlic toast.
Cooking Tips
- Use fresh celery for the best flavor and avoid wilted stalks.
- Adjust the soup’s consistency by adding more broth if it’s too thick.
- For a creamier texture, stir in a splash of heavy cream or milk after blending.
- Ensure even cooking by dicing potatoes uniformly.
- For a healthier alternative, toast the bread crusts in the oven instead of frying.
Nutritional Benefits
- Rich in Vitamins: Celery and parsley provide vitamins A, C, and K, supporting immune health.
- High in Fiber: Potatoes and whole wheat bread offer fiber for better digestion.
- Low in Calories: This soup is light yet filling, making it a great option for healthy eating.
Why You’ll Love This Recipe
✔ Easy and quick to make – Ready in just 30 minutes.
✔ Healthy and light – Packed with vegetables and low in calories.
✔ Comforting and creamy – A perfect cozy meal.
✔ Customizable – Add dairy for extra creaminess or keep it vegan.
✔ Great for meal prep – Stays fresh in the fridge for days.
Frequently Asked Questions
- Can I make this soup ahead of time?
- Yes! Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop before serving.
- Can I freeze this soup?
- Absolutely! Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Can I make it vegan?
- Yes! Simply omit the butter or replace it with vegan butter or olive oil.
- How do I make the soup even creamier?
- Stir in a splash of cream, coconut milk, or cashew cream after blending.
- What other toppings can I use?
- Try crispy chickpeas, toasted nuts, or a swirl of pesto for extra flavor.
Conclusion
This creamy celery and potato soup is a simple, nutritious, and delicious meal that’s easy to make. With rich flavors, a velvety texture, and a crispy bread topping, this dish is perfect for a quick lunch or cozy dinner. Enjoy it fresh or make a big batch to store for later. Try it today and enjoy the comfort of homemade soup! 🍵