Mary Berry’s Celery Soup is made with olive oil, garlic, red onion, celery, and chicken stock. This easy celery soup recipe creates a tasty and light meal that takes about 25 minutes to prepare and can serve up to 2 people.
Ingredients Needed
- 1 tbsp olive oil
- 1 garlic clove, chopped
- ½ red onion, chopped
- 150g celery, chopped (about 5½ oz)
- 200ml hot chicken stock (7 fl oz)
- 2 slices toasted ciabatta, to serve (optional)
How To Make Celery Soup
- Cook the vegetables: Heat the olive oil in a saucepan and cook the garlic, onion, and celery over low heat for 5 minutes until softened.
- Add the stock and simmer: Pour in the hot chicken stock and simmer for 10-12 minutes.
- Blend the soup: Transfer the mixture to a blender and blend until smooth.
- Serve: Pour the soup into bowls and serve with toasted ciabatta on the side, if desired.
Recipe Tips
- Chop the celery finely to ensure it cooks evenly and blends smoothly for a creamy texture.
- Use hot stock to reduce cooking time and help the vegetables soften faster.
- Cook the garlic and onions slowly on low heat to avoid burning them, which can give the soup a bitter taste.
- Blend the soup thoroughly to achieve a smooth and velvety consistency. For a chunkier texture, blend only half and leave the rest as is.
- Season to taste after blending—add salt and pepper gradually to adjust the flavor according to your preference.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover celery soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the celery soup to cool completely before transferring it to a freezer-safe container. Store in the freezer for up to 2 months. To thaw, place the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and reheat over low heat, stirring occasionally until heated through, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 cup (about 240 ml)
- Calories: 66
- Total Fat: 3.91g
- Saturated Fat: 1.59g
- Cholesterol: 13mg
- Sodium: 272mg
- Potassium: 125mg
- Total Carbohydrate: 5.86g
- Dietary Fiber: 0.3g
- Sugars: 0g
- Protein: 2.29g
Try More Mary Berry Recipes:
- Mary Berry Cheese Straws
- Mary Berry Orange And Lemon Cake
- Mary Berry Carrot And Coriander Soup
- Mary Berry Cauliflower Cheese Soup
Mary Berry Celery Soup
Description
Mary Berry’s Celery Soup is made with olive oil, garlic, red onion, celery, and chicken stock. This easy celery soup recipe creates a tasty and light meal that takes about 25 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Cook the vegetables: Heat the olive oil in a saucepan and cook the garlic, onion, and celery over low heat for 5 minutes until softened.
- Add the stock and simmer: Pour in the hot chicken stock and simmer for 10-12 minutes.
- Blend the soup: Transfer the mixture to a blender and blend until smooth.
- Serve: Pour the soup into bowls and serve with toasted ciabatta on the side, if desired.
Notes
- Chop the celery finely to ensure it cooks evenly and blends smoothly for a creamy texture.
- Use hot stock to reduce cooking time and help the vegetables soften faster.
- Cook the garlic and onions slowly on low heat to avoid burning them, which can give the soup a bitter taste.
- Blend the soup thoroughly to achieve a smooth and velvety consistency. For a chunkier texture, blend only half and leave the rest as is.
- Season to taste after blending—add salt and pepper gradually to adjust the flavor according to your preference.
Mary Berry Celery Soup