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Cream Of Celery Soup

Published Friday, 08 March, 2013 by Rachel

A delicious budget soup that is perfect for freezing!



  • 1 entire head of celery, sliced
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1 small bunch flat leaf parsley, chopped
  • 1 litre vegetable stock
  • 100ml single cream
  • pinch nutmeg
  • 2 tablespoons olive oil


1. Sweat the vegetables in the oil over a low heat for 15 minutes.

2. Add the parsley and stock then season with black pepper.

3. Bring to the boil then simmer for 15 minutes.

4. Blend with the cream.

5. Put the soup back in the pan and gently reheat until hot but do not reboil.

6. Serve with a drizzle of cream, if desired.

makes 4-6 portions but you can freeze for later.

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