Healthy Creamy Celery Soup
A creamy, herbaceous celery soup with tender potatoes, fresh herbs, and a smooth finish, garnished with crispy celery leaves and optional seeds—perfectly balanced, nutritious, and ready in just 35 minutes
Equipment
- 1 heavy-bottomed soup pot
- 1 immersion
- 1 Blender
- 1 Chef’s Knife
- 1 Small Skillet
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil or butter
- 1 onion diced
- 4 garlic cloves rough chopped
- 6 cups celery thinly sliced (about 1 1/4–1 1/2 lbs, save leaves for garnish)
- 2 cups potatoes 1/2-inch slices (~3/4 lb, peeled or unpeeled)
- 4 cups vegetable or chicken broth or 4 cups water + 1 tbsp vegetable base
- 1 cup water
- 1 bay leaf optional
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 –1/4 tsp cayenne optional, adjust to taste
- 1/4 cup fresh dill chopped
- 1/2 cup fresh parsley chopped
- 1/2 cup sour cream vegan sour cream, heavy cream, or cashew cream
- Garnishes: crispy celery leaves nigella seeds, hemp seeds (optional)
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil (or butter) in a heavy-bottomed soup pot over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onions turn golden and fragrant. This step builds the flavorful foundation for the soup.
- Add Garlic: Stir in the roughly chopped garlic cloves and cook for 1–2 minutes until aromatic, being careful not to let the garlic burn. This enhances the soup’s depth while maintaining a smooth, mellow flavor.
- Combine Vegetables and Liquid: Add the thinly sliced celery, potatoes, vegetable or chicken broth, 1 cup water, bay leaf (if using), salt, pepper, and cayenne (optional) to the pot. Ensure the liquid just covers the vegetables, adding more water if necessary, then bring to a rolling boil over medium-high heat.
- Simmer Vegetables: Reduce the heat to medium-low and gently simmer, covered, for approximately 10 minutes, or until the potatoes are tender when pierced with a fork. This softens the vegetables while preserving the vibrant celery flavor.
- Wilt Fresh Herbs: Turn off the heat, remove the bay leaf, and stir in the fresh dill and parsley, allowing them to gently wilt in the residual heat. Avoid overcooking to preserve the bright green color and fresh herbal aroma.
- Blend Soup Smooth: Use an immersion blender to puree the soup until completely silky and smooth. If using a traditional blender, allow the soup to cool slightly, blend in batches, and hold the lid firmly with a kitchen towel to prevent splattering.
- Incorporate Creaminess: Return the blended soup to low heat and gently stir in 1/2 cup of sour cream, vegan sour cream, cashew cream, or heavy cream. Heat slowly, ensuring the soup stays vibrant and doesn’t over-simmer.
- Prepare Garnishes: In a small skillet, heat a generous amount of olive oil over medium heat. Fry a few celery leaves at a time for 10–20 seconds per side until crisp, then set on paper towels. Optional: lightly fry nigella seeds in the same oil for extra flavor.
- Serve and Enjoy: Ladle the creamy soup into bowls, top with crispy celery leaves, nigella seeds, or hemp seeds if desired, and serve immediately. Pair with crusty bread or a light salad for a complete, nourishing meal.
Notes
- Use thinly sliced celery to reduce fibrous texture and ensure a smooth, creamy soup.
- For a vegan version, use cashew cream or plant-based sour cream; adding a splash of lemon juice brightens the flavor.
- Avoid overcooking fresh herbs; adding them at the end preserves color and freshness.
- Freeze soup without cream or dairy; add it only when reheating for best texture.
- Adjust cayenne to taste; it adds warmth without overwhelming the delicate celery flavor.
- Crispy celery leaves make a beautiful garnish and add a light crunch and earthy flavor.