Creamy Celery Soup

A bowl of celery soup with cream and fried celery leaves.

Print Recipe

5 from 4 votes

A comforting bowl of Creamy Celery Soup; silky, flavorful and full of good for you things!

Make this with all the add-ins, or modify it to be Vegan, low fat or as you like.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 112kcal

Author: Smruti

Ingredients

6-7 stalks celery
½ medium onion (diced)
3 cloves garlic (minced)
1 inch ginger (minced)
¾ cup spinach leaves
1 tablespoon oil
1 teaspoon butter
1 teaspoon salt
½ teaspoon pepper powder
2 cups water

For the Toppings

¼ cup whipping cream (optional)
½ cup oil (optional)
8-10 celery leaves (optional)

Instructions

Wash the celery really well and remove all the dust. Trim the ends and chop into small pieces. Set aside. Heat oil and add some butter in a pan.
1 tablespoon oil, 1 teaspoon butter
Once the butter starts to melt, add minced garlic and ginger. Mix well and sauté for 2-3 minutes; till the raw flavor vanishes.
3 cloves garlic, 1 inch ginger
The add the onions and sauté for a couple of minutes, till they are cooked.
½ medium onion
Next goes in the chopped celery.
6-7 stalks celery
Add the salt and pepper and mix everything well.
1 teaspoon salt, ½ teaspoon pepper powder
Let it cook till the celery starts to become bright green.
Then add the water or vegetable stock and mix well.
2 cups water
Cover and cook for 8-10 minutes, till the celery is soft.
Remove from flame and let the soup mix cool for 5-7 minutes. Then add in spinach leaves.
¾ cup spinach leaves
Mix the spinach well and let the soup cool further.
Transfer everything to a high speed blender.
Blend till smooth on full power.
Transfer back to the pan through a fine mesh strainer.
Heat the soup through.
To make the fried celery leaves; heat oil in a small pan till it is super hot. Wash and completely dry the leaves. Fry a leaf in the pan to check if it crisps up. If it does, fry the remaining leaves and transfer to a kitchen towel. If not, heat the oil further and fry the leaves.
½ cup oil, 8-10 celery leaves
Transfer the creamy celery soup to bowls and top it with the fried celery leaves, whipping cream and pepper powder. Serve warm.
¼ cup whipping cream

Video

Notes

Pick fresh celery; as that is what will give the best flavor and bright color. Old celery tends to be dull and hardy. This is not flavorful too.
Moreover, chop the celery thin to avoid the fibers. Moreover, straining it helps remove any any leftover fibers.
Add spinach once the soup has cooled a little. Adding it while cooking or in hot soup will make the spinach dark green and not give us the bright color. And the leaves do cook well in the remaining heat of the soup.
I like to use a high speed blender to make this soup instead of an immersion blender or a smaller blender. It processes the soup finer than these. Run it at full power to make a creamy blend.
To make the soup Vegan, leave the butter out and swirl some coconut cream instead of regular cream.
A lot of recipes call for potatoes. Add them if you like but I generally leave them out as the soup tastes great even without them.
As the soup is silky smooth, it is amazing to top it off with some crunch. If you do not want fried celery leaves, try some hemp seeds, pumpkin seeds, croutons or cracked black pepper.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition