Celery soup

Celery soup

Get cosy with a bowl of roasted celery soup, topped with chopped chives or parsley. Serve with crusty bread or olive oil croutons to make into a filling lunch
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oven to 200C/180C fan/gas 6. Put the sliced celery on a baking tray, drizzle with 1 tbsp olive oil, season and toss to coat. Roast for 20-25 mins until soft and slightly charred/crispy.
  2. Step 2

    Meanwhile heat 1 tbsp olive oil over a medium heat in a large saucepan with a lid. Add the onions and leeks to the pan with a little salt. Cook for 10 mins until really soft, stirring occasionally.
  3. Step 3

    Add the potatoes and vegetable stock to the pan, bring to a boil, then turn the heat down to medium and simmer for 10 mins with the lid on.
  4. Step 4

    Add the roasted celery to the pan and simmer for a further 10 mins. Blend the mixture until smooth using a stick blender, then season to taste. Stir through oat milk or oat cream to enhance the creaminess, if you like.
  5. Step 5

    Serve topped with chopped chives and an extra drizzle of olive oil.