Let’s be honest — celery doesn’t exactly scream excitement. It’s the crunchy sidekick in a salad, the thing you stir your Bloody Mary with, or that limp stick you buy with good intentions and forget in the back of the fridge. But give it a bit of olive oil, a handful of herbs, and a slow simmer with spuds and stock, and suddenly… it’s the main event. Soothing, savoury, and surprisingly lovely.
I started making this soup on those weird in-between days — when the fridge is half empty but you’re not quite ready for a proper shop. Somehow, there’s always a head of celery lurking, and with a few pantry bits and some love, you can turn it into a bowl of cozy green comfort. Think fresh, fragrant, and just a little bit fancy if you top it with crisped-up celery leaves (which sounds daft but tastes brilliant).
Why You’ll Love It
- Ridiculously easy — no faff, just chop, simmer, blend.
- Comforting but fresh — perfect for both winter nights and spring lunches.
- Budget-friendly — humble ingredients, big flavour.
- Flexible — make it creamy, keep it vegan, or add a swirl of whatever’s in the fridge.
- Freezes beautifully — stash a few portions away for “can’t be bothered” days.
- Sneaky greens — loaded with veg, but doesn’t taste like a compromise.
Ingredients
- 2 tbsp olive oil or butter
- 1 onion, diced
- 4 large garlic cloves, roughly chopped
- 6 cups celery, thinly sliced (1 big head — save the leafy bits)
- 2 cups potatoes, sliced into rounds (1 large russet or a few Yukons)
- 4 cups veggie or chicken broth (or water + 1 tbsp veggie bouillon)
- 1 cup water
- 1 bay leaf (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1/8 to ¼ tsp cayenne (optional — adjust to taste)
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill (or more parsley if dill isn’t your thing)
- ½ cup sour cream, yogurt, cashew cream, or heavy cream (choose your adventure)
How to Make It
Start with a good sizzle:
Heat olive oil or butter in a big pot over medium heat. Toss in the onion and let it soften and brown just slightly — about 5 minutes.
Add the garlic and good smells:
Stir in the chopped garlic and cook for another minute or two. Don’t let it burn — just enough to get that lovely fragrance.
Chuck in the veg and seasonings:
Add the celery, potatoes, bay leaf, salt, pepper, cayenne, broth, and water. The liquid should just cover the veg — if it doesn’t, top it up a bit.
Simmer to softness:
Bring it all to a boil, then lower the heat and let it bubble gently for about 10 minutes. The potatoes should be tender but not falling apart.
Stir in the herbs (but don’t cook them):
Turn off the heat and immediately add the parsley and dill. Keep the colour by not boiling them — they’re delicate little things.
Blend it smooth and green:
Use an immersion blender and blitz until silky. If using a standard blender, let it cool a bit and blend in batches (towel over the lid if it’s still warm — trust me on that).
Stir in the creaminess:
Pour the soup back into the pot, turn the heat to low, and gently stir in your cream or yogurt. Don’t let it boil — just warm it through.
Fancy it up (optional but fun):
Heat a splash of oil in a small pan. Fry a few celery leaves until crispy — just 10–20 seconds each. Sprinkle them on each bowl for a crackly little garnish. Nigella seeds or hemp hearts are great too if you want to get wild.
Common Mistakes and How to Dodge Them
Why is my soup dull in colour?
You likely added herbs too early or boiled it after blending. Keep the herbs fresh and bright by stirring them in off the heat.
Why does it taste bland?
Check your salt. Also, if your broth is weak, a squeeze of lemon or extra parsley can brighten it right up.
Soup too thin?
Simmer it uncovered a bit longer to reduce, or add a spoonful of mashed potatoes.
Soup too thick?
Easy fix — just splash in more broth or water until it’s where you like it.
Storage and Reheating
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Freeze in portions with a bit of headspace — it’ll last about 3 months.
- Microwave: Reheat in a bowl on medium, stirring halfway.
- Stovetop: Warm gently over low heat, stirring to keep it smooth.
- Oven? Skip it. There’s really no need.
Frequently Asked Questions
Do I have to peel the potatoes?
Nope. I often leave the skin on for a rustic vibe — just give ’em a good scrub.
Can I skip the cayenne?
Of course. Or replace it with black pepper if you still want a little kick without the heat.
What if I hate dill?
Leave it out or double the parsley. It’s flexible — this soup plays nice.
Can I use celery root instead?
Sure! It adds an earthier flavour. You could even do half-and-half if you’re curious.
Nutrition Facts (Per Serving):
- Calories: 183
- Fat: 9.3g
- Carbs: 22.1g
- Sugar: 5.2g
- Fiber: 4.8g
- Protein: 4.5g
- Sodium: 478.2mg
More Delia Smith Recipe:
Delia Smith Celery Soup
Description
A velvety, herb-packed celery soup with potatoes and a whisper of cream — fresh, cozy, and full of flavour.
Ingredients
Instructions
- Sauté onion in oil until soft. Add garlic and cook briefly.
- Add celery, potatoes, bay leaf, salt, pepper, cayenne, broth, and water. Bring to a boil.
- Simmer for 10 minutes, until potatoes are tender.
- Turn off heat, stir in herbs. Blend until smooth.
- Stir in cream or yogurt, gently reheat.
- Top with crispy celery leaves if you’re feeling fancy.
Notes
- Add extra parsley or spinach if you want a bolder green colour.
- Don’t boil the soup after adding cream — it can dull the flavour and colour.
- Use a blender towel trick for safety if mixing hot soup.
- Celery leaves make great garnish — don’t toss them!