Celery Recipes: A Simple Celery Soup You Should Try at Home!

Oct 07, 2020 05:50 AM

Photo by Freya from flickr.com.

Tripboba.com - Talking about celery recipes is quite impressive. Celery recipes have a lot of benefits, especially for health. Besides, you can make delicious food from celery recipes as we will discuss below.

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Celery itself is often used to decorate food, but celery recipes can be a hot bowl of Celery Soup which is comforting, affordable, and tasty that can be made only in 35 minutes in your home. This celery recipe is for a simple celery soup that reamy and tasty. 

You can enjoy these celery recipes in a soup for a healthy, delicious, and vegan adaptable!


Photo by jacqueline macou from pixabay.com.

  • 2 tablespoons olive oil, or margarine 
  • 1 onion, diced
  • Four fat garlic cloves, rough slashed
  • 6 cups celery, cut slight (around one ¼–1 ½ pounds) 1 extra-large head, spare a few leaves for garnish
  • Two cups potatoes, cut into ½ inch thick rounds ( about ¾ lb – 1 extra-large russet peeled, or use a couple of Yukon, unpeeled.
  • 4 cups veggie or chicken stock ( or 4 cups water + 1 tablespoon "Better than Bouillon" Vegetable Base)
  • 1 cup of water
  • 1 bay leaf (optional, remove before mixing)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1/8 – 1/2 teaspoon cayenne.


Photo by Awkward Foodies from flickr.com.

  • ¼ cup fresh dill (small stems alright)
  • ½ cup fresh parsley (small stems alright)
  • Mix in: ½ cup (or more) of sour cream, plain yogurt, sour veggie cream, heavy cream, or cashew cream. (see notes) 


Step 1. Heat the oil in a big pot over medium-high heat, and add the onion, mixing every so often, letting the onions get golden around 5 minutes. 

Step 2. While the onions are cooking, rough cleave the garlic, celery, and potatoes. At the point when the onions are golden, include the garlic and mix 1-2 minutes until fragrant. Include the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should simply cover the veggies. Cover, bring to a rolling boil, turn the heat down and simmer gently until potatoes are delicate around 10 minutes. 

Step 3. Turn heat off, remove bay leaf and add the fresh herbs and simply shrink them (don't cook herbs or you lose the vibrant color!) 

Step 4. Using an immersion blender until very silky smooth – OR if using a regular blender, let cool before mixing in smaller batches. ( If mixing warm soup, fill the blender no more than halfway full, spread tightly with a lid and kitchen towel, holding it down firmly when you turn over the engine (on the least setting, working up steadily) to prevent a blender "explosion"). 

Step 5. Mix well, an entire moment, until herbs are completely mixed, making a vibrant colored soup. For extra "green" color, add a handful of raw spinach if you like, or more fresh parsley. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the different alternatives. (Gently heat, careful to not over simmer, or you may lose the beautiful vibrant color. )

Step 6. To make the fresh celery leaves, heat several olive oils in a small skillet over medium heat. Wait until the oil is hot. Fry a "tester" celery leaf for 10-20 seconds on each side. Set on a paper towel, if it is crips, continue on. Adding a few times, not overly crowding. If it's not crisp, fry them a little longer. You need around 3-5 leaves for every serving bowl. In the same oil, you could fry the nigella seeds until you just start to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little bit of the nigella seeds alongside a little oil in the same shape. Sprinkle with hemp seeds if you like. 

Finally, you can enjoy a delicious celery soup!

Photo by Nicole Perry from flickr.com.


  • In using cashew cream, adding a little splash of lemon juice. Sour cream and yogurt have a natural tanginess, so you may not need it.
  • A fast method to make this vegetarian version( with cashew cream), is throwing the ½ cup of cashews into the stewing pot toward the start with the celery and potatoes, allowing them to soften. Then just mix it all up!
  • Cutting the celery thinly will prevent chewy texture.


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