Looking for a creamy and comforting soup, here is the recipe your family will love! This Leek and Celery Soup could be the start of a grand meal. It could also be a wholesome homemade dinner option, simply served with some crusty whole-grain bread. This is a quick and easy recipe that can be made within forty minutes.
Packed with flavourful herbs, leek & celery soup is delicious and healthy too. What I love most about this soup is, how adaptable it is. It is really easy to make this a Vegan dish. Just replace the cream or yoghurt with almond milk or cashew paste. You can cook cashews along with the soup also.
The herbs are used to give the soup its intensely green colour and herbaceous taste. The celery and leek is a perfect match to the creamy potatoes. Made with simple ingredients this soup is lusciously creamy and satisfying. I have garnished the soup with crispy celery leaves to give an exotic touch. Serving the soup with croutons or crusty whole grain bread is always a nice option.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar soup recipes like Roasted Red Pepper Tortilla Soup and Roasted Red Pepper Tortilla Soup.
Yield: 4 servings
Prep time: 10 minutes
Total time: 35 minutes
Ingredients for Leek and Celery Soup
2 cups sliced leek
2 cups chopped celery stem
1 tablespoon chopped garlic
1 tablespoon olive oil
2 potatoes sliced
2 bay leaves
Salt to taste
Pepper to taste
3 cups vegetable stock
2 tablespoon rosemary, parsley, celery or other herbs
4 tablespoon Greek yoghurt / 2 tablespoon cream (to make it a Vegan dish, just replace the yogurt / cream with almond milk or cashew paste)
Directions for Leek & Celery Soup
- Heat oil in a pot; add garlic, leek and saute until tender.
- Add celery, potatoes and stir to mix.
- Add bay leaves, salt, pepper, vegetable stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes.
- Switch off the heat, discard the bay leaves, add the fresh herbs and wait for them to just wilt.(don’t cook herbs or you lose the vibrant colour)
- Using an immersion blender, blend in the same pot. If using a blender, let the vegetable mixer to cool a bit and then blend in two batches until herbs are fully blended to a smooth puree.
- Transfer the soup in the same pot, gently heat and taking care not to over simmer, or you may lose the lovely vibrant colour.
- Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper.
- Serve with a dollop of yoghurt or a drizzle of heavy cream.
- Enjoy!
Instead of CREAM I use half stock and half whole cream milk and the addition of some strong[ish] cheese works wonders. Imagination is everything. Pendantry is the antithesis of experimentation
Sounds like an interesting addition, would love to try this out. Experimentation is great and needed in cooking, but sometimes there is also joy in keeping things simple.