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Super easy creamy celery and apple soup
A super easy recipe for this light and deliciously creamy soup perfect for fall and winter.
Ingredients
- 1 small onion peeled and chopped
- 2 tbsp olive oil
- 2 cloves garlic peeled and chopped
- 1 large head celery roughly chopped
- 1 large potato peeled and chopped
- 1 medium apple peeled and chopped
- 1 tsp chopped fresh thyme
- 1 lt vegetable or chicken stock
- salt and pepper to taste
- 4 tbsp yogurt to serve (optional)
- 4 tsp bacon or pancetta to serve (optional)
Instructions
- Toss the onion into a large pan with the olive oil and cook on medium heat for about 5 minutes till translucent but do not brown.
- Add the garlic and cook for one more minute.
- Add the celery, apple, thyme and potato and the stock and seasoning.
- Cover and simmer for 20 minutes.
- Using an immersion blender puree the soup in the pan or carefully transfer to a blender.
- Serve with a spoonful of Greek yogurt or cream and a few pieces of grilled and crumbled bacon or pancetta and a few celery leaves.
Notes
The yogurt (or cream) and bacon for serving are optional of course
This soup will keep for 4 days in the fridge and freezes for up to 3 months too.
Nutrition
Calories: 178kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 2gCholesterol: 3mgSodium: 111mgPotassium: 370mgFiber: 3gSugar: 7gVitamin A: 113IUVitamin C: 16mgCalcium: 51mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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