Celery, Potato & Walnut Soup Recipe | Abel & Cole
Celery, Potato & Walnut Soup
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Prep: 15 mins
Cook: 25 mins
A velvety, wintry soup full of earthy flavours of leek, potato and celery and topped with toasted walnuts.
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355 kcal
(per portion)
Ingredients you'll need
  • 1 leek
  • 4 celery sticks
  • 500g potatoes
  • 1 garlic clove
  • 1 vegetable stock cube
  • 35g walnut halves
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 700ml boiling water
Step by step this way
  • 1.

    Trim the roots and about 3cm off the top of the leek. Slice a cross into the top of the leek and open it out. Rinse out the grit. Finely slice it.

  • 2.

    Warm a pan over a medium heat for 2 mins. Add 1 tbsp oil and the leek. Season with a pinch of salt and pepper. Cover and sweat for 5 mins.

  • 3.

    While the veg sweat, trim the dry ends off the celery sticks and finely slice them. Peel and dice the potatoes. Peel and crush the garlic. After 5 mins, stir the chopped veg and garlic into the pan. Cover and sweat for a further 5 mins to soften the veg up.

  • 4.

    Crumble the stock cube into the pan. Pour in 700ml boiling water. Cover, bring to the boil, then simmer for 10 mins.

  • 5.

    While the soup simmers, tip the walnuts into a dry frying pan. Toast for 2 mins, shaking the pan, till they're toasted and smell nutty. Tip onto a chopping board. Let them cool for a few mins, then roughly chop them.

  • 6.

    Use a hand-held blender to blitz the soup in the pan, or ladle it into a blender and blitz till smooth. Taste and add a little more salt or pepper if needed.

  • 7.

    Ladle the soup into warm bowls. Top with the toasted chopped walnuts and serve.