I hate poncy cooking! This recipe is simple, healthy, and delivers an addictive tasty soup with minimal effort, and no fancy ingredients.
Please leave a comment if you enjoyed this (or not). This is the first time I’ve posted a recipe, so am keen to know whether to do more simple recipes!
650g celery sticks – (circa 1 whole celery)
200g potatoes (circa 2 potatoes)
1000ml vegetable stock
salt and black pepper
1 x Large Pan (larger the better, e.g. stock pot)
1 x Blender (food processor, liquidiser…)
To prepare: Wash the celery and potatoes. Cut both into small pieces, 2-3cm long/cubed (this is rough measurement, so you’re just looking to make sure they’re small enough to soften quickly).
- 1. Melt the butter in your large pan, on a low heat (I use setting 3 on my hob, which goes up to 6)
- 2. Add the chopped celery and potatoes. Stir them well, so they appear coated with the butter. Then leave for 15 minutes, stirring every 5 minutes.
- 3. Add the stock. Then leave for 20 minutes. The soup should be gently simmering, not boiling.
- 4. Lift the pan off the hob, and decant into your blender. You will probably need to blend the mixture in batches. I blend for 7-10 seconds, then wait a few seconds, and blend for another 3 seconds. This should remove any larger suspended potato/celery pieces.
- 5. Pour the blended mix back into the large pan, and add the milk. This will give a slightly more creamy nature to the soup without being as unhealthy as adding cream itself!
- 6. Bring the mixture up to temperature, and season to taste… you’re done!