CELERY DISHES RECIPES

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CELERY RECIPES | BBC GOOD FOOD



Celery recipes | BBC Good Food image

More than just a crudité for dipping, versatile celery can be braised, used to add flavour to sauces or shaved into salads. Be inspired by our easy serving suggestions.

Provided by Good Food team

Number Of Ingredients 1

CELERY SOUP RECIPE | BBC GOOD FOOD



Celery soup recipe | BBC Good Food image

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

Provided by Elena Silcock

Categories     Lunch, Soup, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 163 calories, FatContent 9 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.6 milligram of sodium

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CELERY SOUP RECIPE | BBC GOOD FOOD
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
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Total Time 55 minutes
Category Lunch, Soup, Supper
Calories 163 calories per serving
  • 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.
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