Celery Vegetable Soup

15 ingredients
7 steps

Ingredients

  • 25 g butter
  • 1 whole head of celery, sliced
  • 2 medium onions, diced
  • 1 large leek, sliced
  • 3 garlic cloves, minced
  • 3 vegetable stock cubes
  • 2 large potatoes, peeled and diced into 1cm cubes
  • 3 carrots, peeled and diced into 0 . 5cm cubes
  • 1 large courgette, diced
  • 1 1/2 cups frozen peas
  • boiling water
  • 1 teaspoon Tabasco sauce (optional)
  • 200 ml double cream (optional)
  • 1 large handful fresh parsley, chopped
  • salt and white pepper, to taste

Directions

  1. 1
    Melt the butter in a large pan. Add the celery, onion, leek and garlic and cook until sizzling.
  2. 2
    Reduce the heat to very low and cover. Allow to sweat for ten minutes, or until the vegetables are translucent, stirring occasionally.
  3. 3
    Add the stock cubes and boiling water until the veg is just covered. Cover again and increase heat. Bring to the boil and cook until the veg is soft.
  4. 4
    Blend with a hand blender, and season to taste. Add the Tabasco if using.
  5. 5
    Add the potatoes and carrots and continue to boil. If it looks too thick, add some more boiling water. The potatoes will thicken it slightly.
  6. 6
    Cook until the potatoes are cooked through then stir in the courgette, frozen peas and cream. Bring back to a gentle boil until the veg are cooked to your liking. Adjust seasoning as necessary (the potatoes and cream will neutralise the salt so you may need more).
  7. 7
    Stir the fresh parsley through and serve with some fresh crusty bread.

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