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Celery soup

Name: Celery soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 300g celery sliced, with tough strings removed; 1 garlic clove peeled; 200g potatoes peeled and cut into chunks; 500ml vegetable stock; 100ml milk; crusty bread to serve

Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread

55 min total 15 min prep 40 min cook 4 163 cal

Ingredients

4 serv.

2 tbsp olive oil
300g celery sliced, with tough strings removed
1 garlic clove peeled
200g potatoes peeled and cut into chunks
500ml vegetable stock
100ml milk
crusty bread to serve

Instructions

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1 Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
2 Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.