Recipe: Celery and potato soup

Hi friends, hope you had a great weekend. As you know, I'm sharing a new recipe every Tuesday, which you can download here on the blog. When there is a collection of recipes on the blog, I will be showing you how to use them to create weekly, fortnightly and monthly meal plans. So far I've shared the delicious pea and bacon quiche, and our version of yummy nachos. Have you tried them yet? Today it's one of my favourite soups - and there's nothing like a nourishing soup in winter.

Today I'm sharing a super-speedy celery and potato soup that is great to whip up if you're in a rush, as it only takes 20 minutes. We love to do a 'Sunday Soup Night' and make a really big batch so we can have soup for lunches during the week. It feels like a healthy end to the weekend, getting a nice big serve of veg, and it's always a hit with the kids, as they like to dip their bread in. I know that not everyone would be satisfied with just soup for dinner, so here are some things you could add/serve with it, in order to bulk up the meal:

- serve with multi-grain toast or savoury scones (I love these ones)

- poach an egg and pop it on top

- add cooked quinoa/rice/barley to make the soup thicker and more hearty

- throw in a tin of lentils, chickpeas or white beans and puree

- add sliced cooked chicken on top

- sprinkle with some crumbled, fried pancetta

- stir in 1/2 cup crumbled cheddar

- serve with a grain salad or roasted vegetables

- have a filling dessert for afters, such as fruit crumble or pudding

Hope you enjoy this easy meal as much as we do!

20-minute celery and potato soup

Ingredients

  • 1 onion / 2 leeks
  • 6 celery stalks
  • 2 potatoes, diced
  • 50g butter
  • 1 litre vegetable stock
  • Salt and pepper
  • Cream (optional) (serves 4 - double/triple the ingredients to make a batch for lunches during the week)

Method

  • Blitz celery and onion in a food processor until finely diced
  • Melt butter in a large saucepan and add celery and onion. Cook for 3 minutes until soft, but not coloured
  • Add potato and cook for a further 2 minutes
  • Add the stock
  • Cook on a rapid simmer for 20 minutes
  • Blend the soup to desired consistency
  • Season with salt and pepper, and add a dash of cream to each bowl

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