Healthy Creamy Celery Soup

Ingredients

• 30 ml (2 tablespoons), plus extra for servingolive oil
• 16 stemscelery, trimmed and chopped
• 3 largeleeks, peeled, trimmed and chopped
• 1 largeonion, finely chopped
• 2 clovesgarlic, crushed
• 2 mediumpotatoes, peeled and cut into 2 cm (¾-inch) cubes
• 950 ml (4 cups)low-sodium vegetable stock
• ½ teaspoonground nutmeg
• ½ teaspoonground ginger
• A pinchblack pepper
• To tastesalt

Instructions

1. 1

   Sweat the vegetables

   Heat the olive oil in a large saucepan over a medium heat. Add the celery, leeks, onion and garlic, stir, then turn the heat to low. Cover and let the vegetables sweat for 3 minutes.

2. 2

   Simmer the soup

   Add the potatoes and vegetable stock and bring the mixture to the boil. Turn the heat to low, stir in the nutmeg, ginger and black pepper, then cover and simmer for 20 minutes, or until the potatoes are cooked through.

3. 3

   Cool briefly

   Take the pan off the heat and leave the soup to cool for 10 minutes.

4. 4

   Blend until smooth

   Blend the soup in batches until smooth.

5. 5

   Reheat and season

   Gently reheat the soup if needed. Taste and add salt if desired.

6. 6

   Serve the soup

   Ladle into bowls and, if you like, finish with a light drizzle of olive oil.

What is creamy celery soup?

Celery soup is a blended vegetable soup in which celery provides the defining savoury, gently herbal flavour. This version pairs it with the classic soup base of leeks and onion, then uses potato to give the purée body.

There is no cream in the ingredient list: the smooth, creamy impression comes from blending the cooked vegetables and potato. Nutmeg and ginger add warmth without taking over the celery's flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 5g protein, 30g carbs, 6g fat.

The potatoes and vegetables supply most of the carbohydrates, while the olive oil provides most of the fat. Protein is modest and comes mainly from the vegetables and stock; serve with beans or a protein-rich sandwich if you want a more balanced, filling plate.

The vegetable base

Leeks: Their mild, sweet onion flavour softens the sharper notes of celery. Trim and clean them well, as grit can hide between the layers.

Celery: Chop the stems into manageable pieces so they soften evenly. The potato helps balance celery's fibrous texture when everything is blended.

Why sweat the vegetables?

Low heat: Briefly cooking the celery, leeks, onion and garlic under a lid helps them soften in the oil before the liquid goes in. Keep the heat low so the vegetables soften rather than brown.

Short timing: The method calls for 3 minutes of sweating, followed by simmering. Stir as you add the vegetables and check that nothing is catching on the bottom of the pan.

Getting the texture right

Potatoes: Cut them into roughly 2 cm cubes so they cook through during the stated 20-minute simmer. They are ready when easily pierced and soft enough to blend smoothly.

Blending: Work in batches and avoid filling the blender too far, especially while the soup is warm. Blend each batch until no noticeable pieces remain.

Seasoning and warming spices

Nutmeg and ginger: Each is used in a small amount, giving the soup a softly warming background. Stir them in with the black pepper before simmering.

Salt: The stock is low in sodium, and the recipe leaves salt to your preference. Taste after blending, then season gradually.

Serving ideas

Olive oil: A light drizzle just before serving adds a fresh, savoury finish. Keep it modest so it does not mask the celery and leek.

On the side: Serve the soup with crusty bread or a simple sandwich for a more substantial meal. It also works as a first course in smaller bowls.

Recipe notes & tips

• Wash the leeks thoroughly after trimming to remove any grit between their layers.
• Cut the potatoes to a similar size so they soften at the same rate.
• Keep the heat low while the vegetables sweat to prevent the garlic from browning.
• Let the soup cool for the full 10 minutes before blending as directed.
• Blend in batches and leave space at the top of the blender jug.
• Taste after blending before adding salt, as the stock contributes some seasoning.

Variations

• Add herbs: Stir chopped parsley through the soup or scatter it over each bowl.
• Use white pepper: Swap it for black pepper for a milder-looking finish.
• Add lemon: Finish with a small squeeze of lemon juice to brighten the savoury flavours.
• Make it dairy-rich: Stir in a little cream after blending for a richer texture.
• Top with seeds: Scatter toasted pumpkin seeds over the bowls for crunch.

Common mistakes to avoid

• Leek grit: Rinse the chopped leeks carefully before cooking so dirt does not end up in the soup.
• High heat while sweating: The vegetables may brown before softening; keep the pan covered over low heat.
• Uneven potato cubes: Large pieces may remain firm; cut the potatoes into even 2 cm cubes.
• Blending a full jug: Hot soup can splash; blend in batches and avoid overfilling.
• Over-seasoning early: Salt levels in stock vary; taste the blended soup before adding salt.
• Skipping the potato check: If the cubes are not soft, simmer until they can be pierced easily before blending.

How to store

Cool the soup promptly, transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout; loosen with a little water or stock if it has thickened.

Frequently asked questions