This is a really simple but tasty soup recipe. The potato in this gives it a wonderful creaminess, making this a comforting, filling soup. Perfect to combat the cold weather we’ve been having lately. Anyone else sick of winter and ready for spring? Or is that just me?
Yield; Three servings (228kcal per serving) Cook time; 20 minutes
You’ll need;
- One tablespoon of oil
- Three cloves of garlic, chopped
- One bunch of celery, tips of the stalks and root removed, then chopped
- 500g/1lb potatoes, cubed (I left the skin on)
- 500ml vegetable stock
- One teaspoon of dried parsley
- One bay leaf
- Salt and black pepper to taste
Method;
- Don’t worry about chopping the vegetables finely, as we’ll be blending the soup at the end. Heat the oil in a large saucepan over a medium heat. Add the garlic and cook for one minute
- Next add the celery and potato. Cook uncovered for five minutes
- Once the celery and potato has started to soften a little, add the stock, parsley and bay leaf. Season with salt and black pepper to taste, then cover and allow to simmer for fifteen minutes
- Finally, check for seasoning one last time, then remove the bay leaf. Using a blender, blend until smooth. Ladle into bowls, top with a little freshly cracked black pepper, then serve
