Monday, 27 May 2013

Celery and Potato Soup Recipe

My friends and I were determined to make the most of the sun this bank holiday and decided to throw a BBQ yesterday, while the sunshine lasted! A group of us all gathered at my friend Flo's house in sunny Surrey, each of us bringing some food which we had quickly negotiated in advance. I was in charge of bringing crisps, dips and veg sticks, (or the 'crudité' as my mum would say!).

I popped into Sainsbury's in the morning and bought some carrots, celery and red & orange peppers and took a big tupperware box full of veg as there were 18 mouths to feed. But I went a bit overboard with the amounts purchased and afterwards I realised I still had quite a lot left over... and when I have lots of veg I love to make soup! I'll have some for my lunch, then freeze the rest to eat in future (when I'm lazy and want something healthy but can't be bothered to prepare anything).

So I actually made a couple of batches of soup this morning with some of the leftover veg, the first being a celery and potato soup to use up the remainder of the celery. Very healthy and delicious!

Recipe - Celery and Potato Soup


Large knob of butter
1 leek, chopped
6 celery stalks, chopped
2 medium sized potatoes, peeled and chopped 
800ml chicken or vegetable stock (I used vegetable bouillon)
1 bay leaf
salt & pepper to season

  • Roughly chop the leek, celery and potatoes (they don't need to be perfect as they will be blended later). 
  • Melt the knob of butter in a large pan and add the chopped leek and celery. Cook on a medium heat until softened; about 5-10minutes.
  • Add the potatoes, stock and the bay leaf. Bring to the boil, and then reduce heat and simmer for 20-25 minutes. Keep the lid on the pan during this time.
  • Remember to remove the bay leaf before blending!
  • Remove the soup from the heat and blend it - I used a stick blender as I find this the most straightforward method. You can buy stick/hand blenders in Argos for about £10 and they are great for blending soups.
  • Reheat the soup for a few minutes if necessary and season with salt and pepper to taste.
  • I didn't have any croutons, and so garnished my soup with a few crispy bacon bits.
So this was the first soup I made and enjoyed for my lunch today. The second soup I cooked was a roasted pepper and tomato soup which I will be heating up for my lunch tomorrow! More on that to come...

Lisa x

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