Indulge in a warm, comforting bowl of Potato and Celery Soup. This hearty soup is made with simple, wholesome ingredients that come together to create a delicious and nutritious meal. The combination of tender potatoes, savory celery, and fragrant garlic, all simmered in a flavorful vegetable broth, makes for a satisfying dish. The addition of freshly chopped parsley adds a burst of freshness, while the crispy whole wheat bread crusts provide a delightful contrast in texture.

Perfect for a cozy night in or a light lunch, this soup is both easy to make and deeply comforting. Serve it with extra parsley and a drizzle of olive oil for an elegant presentation. The creamy, smooth texture of the soup pairs wonderfully with the crunchy bread crusts, making each spoonful a delightful experience. Enjoy this delicious and healthy soup with family and friends, and savor the warmth and comfort it brings.

Full Recipe:

Ingredients:

• 300g celery, chopped
• 3 cloves of garlic, minced
• 320g potatoes (approximately 3 potatoes), diced
• 35g parsley, chopped
• 500ml vegetable broth
• Salt and black pepper to taste
• Olive oil for cooking
• Whole wheat bread crusts, cut into smaller pieces
• 1 tbsp salted butter

Directions:

1. Cook the Celery:
   • Heat some olive oil in a pan over medium heat.
   • Add the chopped celery and cook for about 2 minutes.
2. Add Garlic:
   • Add the minced garlic to the pan with the celery.
   • Cook for 1 minute, stirring frequently.
3. Add Potatoes:
   • Add the diced potatoes to the pan.
   • Cook for 2-3 minutes, stirring occasionally.
4. Add Parsley:
   • Add the chopped parsley to the pan.
   • Season with salt and black pepper to taste.
5. Cook with Vegetable Broth:
   • Pour in the vegetable broth.
   • Bring to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are tender.
6. Prepare Bread Crusts:
   • In a separate pan, melt 1 tbsp salted butter over medium heat.
   • Add the whole wheat bread crusts and fry for 3-5 minutes, or until they are crispy and golden brown.
7. Blend the Soup:
   • After the vegetables have cooked for 15 minutes, transfer the mixture to a blender or use an immersion blender.
   • Blend until smooth.
8. Serve:
   • Ladle the soup into bowls.
   • Top with the crispy bread crusts for added texture.
   • Enjoy your healthy and delicious Potato and Celery Soup!

Tips:

• For a creamier texture, add a splash of cream or milk before blending.
• Adjust the seasoning to your taste after blending the soup.
• Garnish with extra parsley or a drizzle of olive oil for an added touch.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 180 kcal per serving (approximate) | Servings: 4 servings

 

 

Here are some additional tips and information about this recipe:

Tips for Making the Best Potato and Celery Soup

1. Consistent Chopping: Ensure that the potatoes and celery are chopped into even pieces for uniform cooking.
2. Flavor Enhancement: Add a bay leaf or a sprig of thyme to the broth while simmering for added depth of flavor. Remove before blending.
3. Creaminess: For a richer texture, add a splash of cream or a dollop of Greek yogurt just before serving.

Variations and Serving Suggestions

1. Add Protein: Stir in some cooked chicken or white beans for extra protein.
2. Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
3. Serving Ideas: This soup pairs well with a fresh green salad or a slice of crusty bread.

Storage Tips

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Freeze the soup in portion-sized containers for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

Nutritional Information

Here’s a brief look at the nutritional content per serving (approximate values):

• Calories: 180 kcal per serving
• Carbohydrates: 28g
• Protein: 4g
• Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Fiber: 4g
• Sugar: 3g

Possible Questions About This Recipe

1. Can I use other types of potatoes?
   • Yes, you can use any type of potato, but waxy potatoes like Yukon Golds or red potatoes work best for a smooth texture.
2. What if I don’t have vegetable broth?
   • You can use chicken broth or even water with a bouillon cube as a substitute.
3. How can I make this soup vegan?
   • Use vegan butter or olive oil and ensure your vegetable broth is vegan.
4. Can I make this soup chunky?
   • Yes, you can blend half the soup and leave the rest chunky for a different texture.
5. What can I use instead of whole wheat bread for the croutons?
   • Any type of bread can be used for the croutons, or you can substitute with store-bought croutons.
6. Is it necessary to blend the soup?
   • Blending is recommended for a smooth texture, but you can enjoy it as a chunky vegetable soup if you prefer.
7. Can I add cream to the soup?
   • Yes, adding a splash of cream can make the soup richer and creamier.
8. What if my soup is too thick?
   • Add a bit more broth or water until you reach the desired consistency.
9. Can I use dried parsley instead of fresh?
   • Fresh parsley is preferred for the best flavor, but dried parsley can be used if fresh is not available.
10. How can I ensure my potatoes cook evenly?
    • Make sure to cut the potatoes into even-sized pieces and simmer them gently in the broth until tender.

Conlcusion

This Potato and Celery Soup is a comforting and nutritious dish that’s perfect for any occasion. Easy to make and full of flavor, it’s sure to become a favorite in your home. Enjoy creating and savoring this delightful soup!