Celery and potato soup

This tasty soup is ideal for a cool winter night; to make it into a meal, add some chopped ham, top with grated cheese and serve with crusty bread.

Celery and potato soup


Serves 4

½ Tbsp canola oil
½ onion, peeled and diced
2 stalks celery, finely diced
4 large mashing potatoes, peeled and diced
1 L water
¼ tsp white pepper
pinch salt
microgreens or chopped herbs, for garnish


Heat the oil in a heavy-based frying pan, add onion and celery and cook until just tender.
Add potatoes and water, bring to the boil, reduce heat and cook until soft and slightly mushy. Add a little more water if the mixture is very thick.
Serve chunky-style or purée the mixture with a stick blender and reheat.
Serve garnished with microgreens or herbs.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 533kj
Protein 2.9g
Total fat 2.0g
- saturated fat 0.2g
Carbohydrates 22.5g
- sugars 2.1g
Fibre 3.2g
Sodium 40mg

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