Celery & Thyme Soup

Prep: 5 mins

Cook: 25 mins

A warming soup with seasonal celery at its heart. It’s simmered with the subtle sweetness of carrot and nuttiness from potatoes, scented with fresh garlic and thyme, then blitzed till velvety and smooth.

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200 kcal
(per portion)

Ingredients you'll need

1 head of celery
1 red onion
2 garlic cloves
1 carrot
200g potatoes
A handful of thyme, leaves only
1 vegetable stock cube

From your kitchen

Sea salt
Freshly ground pepper
1 tbsp olive oil
750ml boiling water

Step by step this way

1.
Trim the celery and chop into thin slices. Peel the onion and finely chop. Peel the garlic cloves and crush or finely chop. Scrub the carrot and finely slice. Peel and dice the potatoes.
2.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the chopped celery, onion, garlic and carrot. Pick the thyme leaves and stir them into the veg. Cook for 7-8 mins, till softened.
3.
Stir the potatoes into the pan and pour in 750ml boiling water. Crumble in the stock cube and stir well to combine. Bring to the boil, then simmer for 15 mins, till the potatoes are tender.
4.
Use a stick blender to whizz the contents of the pan into a smooth soup. No stick blender? No problem. Simply pour the soup into a food processor (in batches if necessary) and blend. Have a taste of the soup and add more seasoning, then ladle into bowls and serve.

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