Celery Soup

Meal type Celery, Onions
Season Fall, Spring, Summer, Winter


  • 1 large head of celery

  • 2 large onions chopped finely
  • vegetable stock

  • olive oil or butter
  • salt and pepper



1.  For hearty:  1 block of tofu.  This is the best wheeze in the world.  Nobody - NOBODY - knows when there is tofu in a blended soup because it simply disappears.  This is a great way of getting protein into fussy people.

2.  For indulgent:  8 fl oz cream


1 Heat the oil in a large saucepan and add the onions. Lower the heat and sautee gently for 10 minutes.
2 Meanwhile, clean the celery sticks. Cut off and reserve the leaves and then cut the stalks in half across their widths. Slice the fat ends of the stalks thickly and put them in one bowl. Slice the thin ends thinly and put them into another bowl. Finely chop the leaves and put them in a third bowl.
3 If you are using tofu, take it out of its container and squeeze the liquid out of it.
4 Once the onions are done, add the fat ends of the celery. Cover and sweat slowly for 10 minutes. If you are using tofu, add it now. Cover with vegetable stock - just cover, not too much at this point - and simmer gently for 30 minutes. If you are using a pressure cooker it will take 15 minutes.
5 When the soup is simmered and the celery is soft, blend the soup until it is totally liquidised either in a blender or with a hand blender. Add the thin ends of the celery.
6 To make the delicious and light version (with our without the tofu), top up the soup with more vegetable stock to get it to the consistency of your choice. To make the indulgent soup, first add the cream and then top the soup up with vegetable stock to get it to the consistency of your choice.
7 Heat the soup through for 5 minutes just to heat up the newly added celery and, if you are using cream, be careful not to boil it.
8 Ladle the soup into warm bowls and garnish with the chopped celery leaves. For those of you who like a bit of heat, you can sprinkle on some paprika or put in a pinch of cayenne pepper.