Cream Of Celery Soup, With Daikon Radish & Potato

Ingredients

• 1 tablespoon (15 ml)olive oil
• 1 tablespoon (15 g)butter (or use olive oil for a vegan version)
• 1 mediumonion, chopped
• 3 clovesgarlic, minced
• ½ teaspoon (about 2 g)ground turmeric
• 6–8 cups (1.4–1.9 litres)water or vegetable stock
• 4 cups (about 950 ml)celery, chopped
• 1 cup (about 240 ml)daikon radish, chopped (optional)
• 2 mediumpotatoes, chopped
• ½ teaspoon, or to tasteHimalayan pink salt
• ¼ teaspoon (about 1 g)black pepper
• ¼ cup (about 15 g)fresh parsley, chopped
• 1 teaspoon (about 3 g)arrowroot or cornflour
• ¼ cup (60 ml)cold water
• To tastefresh lemon juice or white wine vinegar (optional)

Instructions

1. 1

   Prepare vegetables

   Chop the onion, celery, daikon radish and potatoes, and mince the garlic.

2. 2

   Soften aromatics

   Warm the olive oil and butter in a large saucepan over a medium-high heat. Add the onion and garlic and cook gently until softened.

3. 3

   Simmer the soup

   Stir in the turmeric. Add the water or vegetable stock, celery, daikon, potatoes, salt and pepper, then bring to the boil. Lower the heat and simmer for 20–30 minutes, until the vegetables are well cooked.

4. 4

   Blend partially

   Turn off the heat and stir in the parsley. Use a stick blender to purée about four-fifths of the soup, leaving some vegetable pieces whole for texture.

5. 5

   Thicken the soup

   Mix the arrowroot or cornflour with the cold water to make a slurry, then stir it into the hot soup. Leave this out if the soup is already thick enough.

6. 6

   Adjust the seasoning

   Taste and add salt and pepper as needed. If it needs a sharper flavour, add a squeeze of lemon juice or a splash of white wine vinegar.

7. 7

   Finish and serve

   For extra punch, add a little more lemon juice or white wine vinegar. Top with extra chopped parsley for colour and flavour.

What is cream of celery soup?

Cream of celery soup is a familiar American-style soup, usually made by simmering celery with aromatics and blending it into a smooth, creamy-tasting bowl. This version keeps some of the vegetables intact, so each spoonful has both a puréed base and a little bite.

Potatoes bring body, while optional daikon adds a mild radish note. There is no cream in the ingredient list; the blended vegetables and optional starch slurry give the soup its thickness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 258 calories, 4g protein, 24g carbs, 16g fat.

The potatoes provide most of the carbohydrate, while olive oil and butter contribute most of the fat; the vegetables and stock provide some protein, but this soup is not especially protein-rich. Serve it with a protein-containing side, such as beans or a cheese sandwich, to make the plate more rounded.

Build the savoury base

Onion and garlic: cook them gently in the oil and butter until soft, rather than letting them brown heavily. This gives the broth a mellow savoury foundation.

Turmeric: stir it through the softened aromatics before adding the liquid, so it is evenly distributed through the soup.

Choose the liquid

Vegetable stock: use it for a fuller savoury flavour, and taste before adding all the salt since stock can already be seasoned.

Water: gives the vegetables a cleaner flavour and lets the celery stand out. The recipe allows 6–8 cups, so start with the lower amount if you prefer a thicker soup.

Cook until tender

The simmer takes 20–30 minutes, but the vegetables’ tenderness is the best cue. The potato should break easily when pressed with a spoon, and the celery should no longer feel crisp.

Keep the soup at a gentle simmer after bringing it to the boil. A hard boil can make it bubble and splash without improving the texture.

Keep some texture

Partial blending is the key choice here: purée about four-fifths of the soup and leave the rest in small pieces. Blend in short bursts and pause to check the consistency.

A stick blender is convenient, but a countertop blender can also work in batches. Let the soup stop bubbling before transferring it, and follow the blender’s instructions for hot liquids.

Thicken only if needed

Arrowroot or cornflour: first mix it with cold water to make a smooth slurry, then stir that into the hot soup. Adding the powder straight to the pan can leave lumps.

The potatoes already add thickness, so check the soup before using the slurry. Add the mixture gradually and stop when the texture suits you.

Serve with something alongside

Finish with parsley and, if you like, a little lemon juice or white wine vinegar to brighten the savoury flavours. Taste again after adding any acid, as a small amount can go a long way.

Serve with crusty bread or toast for a simple lunch. For a more substantial meal, pair it with a sandwich or a salad.

Recipe notes & tips

• Chop the vegetables to a similar size so they cook at roughly the same pace.
• If using salted stock, wait until the soup is cooked before adjusting the salt.
• Begin with 6 cups of liquid if you want a thicker result.
• Blend in short bursts to keep control over how much texture remains.
• Add lemon juice or vinegar a little at a time, tasting as you go.

Variations

• Make it vegan: replace the butter with the same amount of olive oil.
• Leave out the daikon: the soup still works with celery and potato as its main vegetables.
• Use extra stock: choose stock instead of water for a deeper savoury base.
• Add a fresh finish: stir through extra parsley just before serving.
• Adjust the tang: use lemon juice or white wine vinegar to brighten the finished soup.

Common mistakes to avoid

• Browning the aromatics too much: cook the onion and garlic gently until soft for a milder base.
• Boiling hard throughout: lower the heat after the soup comes to the boil and simmer gently.
• Blending everything: purée about four-fifths of the soup to retain the intended pieces of vegetables.
• Adding starch dry: mix arrowroot or cornflour with cold water first to make a smooth slurry.
• Over-thickening: check the soup before adding the slurry, then use it only if needed.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water or stock if it has thickened.

Frequently asked questions