This easy and creamy celery soup by Jamie Oliver is the perfect quick meal for a cozy night. Packed with fresh vegetables and a handful of parsley, it’s both nutritious and comforting. You can easily adapt it with ingredients you already have in your kitchen, making it a flexible and satisfying dish.
Ingredients Needed
- 2 tablespoons (30ml) olive oil
- 1 large onion, chopped
- 3 garlic cloves, peeled and crushed
- 2 lbs (900g) fresh celery, cleaned and chopped
- 1 quart (950ml) chicken or vegetable stock
- 1 lb (450g) potatoes, peeled and cut into quarters
- A good handful of fresh parsley, roughly chopped, including stems
- Salt and pepper, to taste
How To Make Celery Soup
- Prepare the Vegetables: Chop the celery into 1-1.5 inches (2.5-4 cm) pieces. Precision isn’t necessary as the soup will be pureed later, but the pieces should be roughly even for consistent cooking.
- Cook the Onion and Garlic: Heat the olive oil over medium heat in a large soup pot. Add the chopped onion and cook until softened. Stir in the garlic and cook for another minute, until fragrant.
- Add the Remaining Ingredients: Stir in the celery, stock, potatoes, and parsley. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, cover the pot, reduce the heat, and let it simmer for about 30 minutes, or until the celery and potatoes are soft enough to be easily pureed, but not too mushy.
- Adjust Stock and Remove Celery: Take the soup off the heat. Use a ladle to remove some of the stock, leaving just enough to cover the celery. Set aside any reserved stock. Remove 1-2 spoonfuls of the celery with a slotted spoon and set aside.
- Puree the Soup: Using a stick blender, blend the soup in the pot, adding the reserved stock gradually until the soup reaches your desired consistency.
- Add the Reserved Celery: Stir in the reserved celery pieces and mix to combine. Serve the soup hot.
Recipe Tips
- Chop the vegetables evenly: Cut the celery and potatoes into similar-sized pieces to ensure they cook at the same rate for an even texture in the soup.
- Don’t overcook the vegetables: Simmer the celery and potatoes until soft but not mushy, so the soup keeps its smooth texture when blended.
- Adjust the consistency: Add the reserved stock little by little while blending, so you can control how thick or thin you want the soup.
- Keep some celery aside: Set aside a small portion of the chopped celery to add back after blending for a bit of texture and extra flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover celery soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool to room temperature before transferring it to a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium-low heat, stirring occasionally, for about 5-10 minutes or until hot. Add a splash of water or stock if the soup is too thick.
Nutrition Facts
Serving Size: 1 bowl (2 cups) (500g)
- Calories: 273
- Total Fat: 19g
- Saturated Fat: 3g
- Total Carbohydrate: 22g
- Dietary Fiber: 6g
- Sugars: 9g
- Protein: 6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Cauliflower And Leek Soup
- Jamie Oliver Carrot And Coriander Soup
- Jamie Oliver Pumpkin Soup
- Jamie Oliver Lettuce Soup
Jamie Oliver Celery Soup
Description
This easy and creamy celery soup by Jamie Oliver is the perfect quick meal for a cozy night. Packed with fresh vegetables and a handful of parsley, it’s both nutritious and comforting. You can easily adapt it with ingredients you already have in your kitchen, making it a flexible and satisfying dish.
Ingredients
Instructions
- Prepare the Vegetables: Chop the celery into 1-1.5 inches (2.5-4 cm) pieces. Precision isn’t necessary as the soup will be pureed later, but the pieces should be roughly even for consistent cooking.
- Cook the Onion and Garlic: Heat the olive oil over medium heat in a large soup pot. Add the chopped onion and cook until softened. Stir in the garlic and cook for another minute, until fragrant.
- Add the Remaining Ingredients: Stir in the celery, stock, potatoes, and parsley. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, cover the pot, reduce the heat, and let it simmer for about 30 minutes, or until the celery and potatoes are soft enough to be easily pureed, but not too mushy.
- Adjust Stock and Remove Celery: Take the soup off the heat. Use a ladle to remove some of the stock, leaving just enough to cover the celery. Set aside any reserved stock. Remove 1-2 spoonfuls of the celery with a slotted spoon and set aside.
- Puree the Soup: Using a stick blender, blend the soup in the pot, adding the reserved stock gradually until the soup reaches your desired consistency.
- Add the Reserved Celery: Stir in the reserved celery pieces and mix to combine. Serve the soup hot.
Notes
- Chop the vegetables evenly: Cut the celery and potatoes into similar-sized pieces to ensure they cook at the same rate for an even texture in the soup.
- Don’t overcook the vegetables: Simmer the celery and potatoes until soft but not mushy, so the soup keeps its smooth texture when blended.
- Adjust the consistency: Add the reserved stock little by little while blending, so you can control how thick or thin you want the soup.
- Keep some celery aside: Set aside a small portion of the chopped celery to add back after blending for a bit of texture and extra flavor.
Jamie Oliver Celery Soup