Celery Soup
Servings: 2 people
Calories: 69kcal
Ingredients
- 300 g Celery with string bits removed and then chopped
- 200 g Potatoes peeled and chopped into chunks
- 2 tbsp Olive Oil
- 100 ml Milk
- 1 clove Garlic peeled and smashed
- 500 ml Vegetable Stock home made is best but shop bought is ok
Instructions
- Heat the oil in a saucepan over a medium heat and add the celery, potatoes and garlic. Stir to coat everything in the oil before adding a splash of water. Cook for 15 minutes stirring frequently to stop the vegetables from sticking
- After 15 minutes add the stock and bring to a boil. Turn the heat down and simmer for 20 minutes. When the potatoes are falling apart and the celery is soft, blend with a stick or kitchen blender. Pass through a sieve into a clean saucepan, add the milk and stir to incorporate
- Serve with crusty bread and enjoy!
Nutrition
Calories: 69kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1142mg | Potassium: 462mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1287IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 1mg