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Celery soup

Course: Soup
Cuisine: Modern European
Servings: 4


  • 2 tbsp olive oil
  • 300 g celery sliced, with tough strings removed
  • 1 garlic clove peeled
  • 200 g potatoes peeled and cut into chunks
  • 500 ml vegetable stock
  • 100 ml milk
  • nigella seeds
  • crusty bread to serve


  • Heat the olive oil in a large saucepan over a medium heat, add the celery, garlic and potatoes and coat in the oil.
  • Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
  • Pour in the vegetable stock and milk and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Purée the soup with a stick blender.
  • Top with nigella seeds and serve with crusty bread.


Original recipe by Helena Silcock