Celery and Carrot Soup
Celery and carrot soup is very easy & so tasty! This 6-ingredient homemade soup makes a fantastic for lunch or dinner and is ready in 30 mins.
Ingredients
- 3 tablespoon olive oil
- 1 onion, brown or red
- 3 large carrots
- 4 celery stalks
- 2 potatoes
- 1,5 l chicken stock, or vegetable stock
- ½ teaspoon allspice, whole
- ½ teaspoon black pepper, whole
- 2 cloves garlic
- 1 handful fresh parsley, or 1tsp dried parsley
Instructions
- Wash and pat dry all vegetables, peel the onion and garlic. Cut the carrots and potatoes into small same-sized dices. Finelly chop the celery, onion and garlic.
- Add the oil into a large pot and set on medium heat. Once hot, add the chopped onion and fry for 2 minutes. Add diced carrot, stir and fry for 3 minutes.
- Add chicken stock (or stock cubes and cold water), season with whole peppercorns and allspice, set on high heat and bring to boil. When the soup starts to bubble, lower the heat and leave it to simmer for 7 minutes.
- Add diced potatoes, sliced celery and garlic and cook for further 5-7 minutes or until the carrots and potatoes are soft.
- Add freshly chopped parsley and enjoy the soup on its own or with a slice of crusty bread.
Notes
Possible swaps:
- ⅓ celeriac (peeled and diced),
- 1 large sweet potato (peeled),
- 3 handfuls short pasta (penne, fusilli or noodles) - check cooking instructions on the packaging and adjust cooking time accordingly.
Nutritional Information (Estimates Only)
Calories: 173kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 294mg | Potassium: 529mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3849IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg
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