Try this tasty celery and apple soup for a quick, healthy and nutritious lunch that's packed full of flavour. This soup recipe is suitable for vegans.
I often get a bunch of celery in my vegetable box. While I love to use it in a base for pasta sauce (with onion, carrot and garlic most commonly), my kids don't particularly love it.
This celery and apple soup is one solution for using up celery sticks that no-one wants to eat.
This recipe for celery soup is:
- easy to make
- suitable for freezing
- great for batch cooking - store in the fridge or freezer for easy lunches
- healthy
- contains several of your five a day
- vegan and vegetarian
Ingredients for celery and apple soup
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
To make celery and apple soup you will need:
- 1 tablespoon olive oil
- 300 g celery (around 4 stalks)
- 2 potatoes
- 1 apple
- 1 litre hot vegetable stock
- Oat cream
- Salt and pepper
More recipes that use celery
Beetroot soup
Lentil bolognese
Ants on a log
How to make celery and apple soup
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Please do not reproduce this recipe without permission.
Celery and apple soup
Ingredients
- 1 tablespoon olive oil
- 300 g celery roughly chopped
- 2 potatoes peeled and chopped
- 1 apple peeled and chopped
- 1 litre hot vegetable stock
- 100 ml oat cream
- Salt and pepper to taste
Instructions
- Heat a tablespoon of olive oil in a large saucepan.
- Add the chopped celery, stir well, and cook over a low-medium heat with the lid on the pan, for 5-10 minutes until softened.
- Put the chopped potatoes and apple in the pan, stir well to mix with the celery and pour over a litre of vegetable stock.
- Bring to the boil, then reduce to a simmer and cook for 10-15 minutes until the potatoes are soft.
- Remove from the heat then allow to cool before blending with a stick blender or a jug blender.
- Return to the pan and reheat, stirring through the oat cream.
- Season to taste with salt and pepper and serve with crusty bread.
Notes
Nutrition
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