Description
A cozy, creamy soup with roasted celery and potatoes blended into a rich, herb-kissed bowl of comfort.
Ingredients
Scale
- 4–6 Celery stalks (chopped)
- 4 Potatoes (Yukon Gold or russet, cubed)
- 4 whole cloves of Garlic
- 4 cups Vegetable or chicken broth
- 1 Onion (chopped)
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 cup Heavy cream (or dairy-free cream)
- Fresh parsley or thyme (for garnish)
- Salt & black pepper (to taste)
- 1 Bay leaf (optional)
- 1 tbsp Lemon juice (optional, for brightness)
Instructions
- Toss celery, potatoes, and garlic with olive oil, salt, and pepper; roast until golden and tender.
- In a pot, sauté onion in butter until soft.
- Add roasted vegetables to the pot and stir to coat.
- Pour in broth and add bay leaf; simmer for 10–15 minutes.
- Remove bay leaf and blend until smooth or slightly chunky.
- Stir in cream and gently reheat without boiling.
- Finish with herbs and a squeeze of lemon if desired.
Notes
- For a vegan option, substitute heavy cream with dairy-free cream.
- Adjust seasoning according to taste.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg