Author: Karon Grieve
Recipe
Soup is my go-to for lunch or a quick and easy supper. This celery and apple soup is a great way to use up bits and pieces from the fridge (and fruit bowl) and tastes amazing.
Celery and Apple
In summer I mix apple and celery together in a salad. The almost aniseed like flavour of the celery marries perfectly well with the fresh sweetness of apple.
Why not bring these two ingredients together in the form of a soup. This simple celery and apple soup is easy to make and really packs a punch of flavour.
I made this the other night when I had a girlfriend round for supper. The soup went down great, it was just a pity she brought her (uninvited) dog who proceeded to trash the kitchen. When I didn’t appear thrilled she said ‘love me love my dog’.
Would she appreciate it if I rocked up with my cats and chickens to her house for supper, I think not. Anyway, on with that soup recipe……
Ingredients for celery and apple soup
Celery of course. I used a whole head of celery in my recipe.
A potato to thicken things up.
The usual soup base of onion and garlic.
An apple (eating apple please, not a cooking apple as they are far too bitter for this soup recipe)
Fresh thyme and vegetable stock (or chicken stock if you prefer)
How to make celery and apple soup
Simply saute the onion in a little oil then add the garlic. Now add all your other ingredients, cover the pan and simmer for 30 minutes.
use a stick blender to puree the soup and make it rich and creamy.
I’ve finished off my celery and apple soup with some baked pancetta, you could use bacon if you like. It adds extra flavour and some crunch to your soup.
Soup storage
This soup will keep for up to 4 days in the fridge or 6 months in the freezer.
Looking for more tasty soup recipes to see you through the colder months? Then check these out before you go;
Quick and easy tomato and mascarpone soup
Caldo verde soup
Italian inspired mushroom and tomato soup
Cream of courgette/zucchini soup with feta
Watercress and spinach soup
Traditional Scottish cullen skink soup
Pumpkin soup with coconut and basil
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Super easy creamy celery and apple soup
Karon Grieve
A super easy recipe for this light and deliciously creamy soup perfect for fall and winter.
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soup
Cuisine British
Servings 4 servings
Calories 178 kcal
Ingredients
- 1 small onion peeled and chopped
- 2 tbsp olive oil
- 2 cloves garlic peeled and chopped
- 1 large head celery roughly chopped
- 1 large potato peeled and chopped
- 1 medium apple peeled and chopped
- 1 tsp chopped fresh thyme
- 1 lt vegetable or chicken stock
- salt and pepper to taste
- 4 tbsp yogurt to serve (optional)
- 4 tsp bacon or pancetta to serve (optional)
Metric – US Customary
Instructions
Toss the onion into a large pan with the olive oil and cook on medium heat for about 5 minutes till translucent but do not brown.
Add the garlic and cook for one more minute.
Add the celery, apple, thyme and potato and the stock and seasoning.
Cover and simmer for 20 minutes.
Using an immersion blender puree the soup in the pan or carefully transfer to a blender.
Serve with a spoonful of Greek yogurt or cream and a few pieces of grilled and crumbled bacon or pancetta and a few celery leaves.
Notes
The yogurt (or cream) and bacon for serving are optional of course
This soup will keep for 4 days in the fridge and freezes for up to 3 months too.
Nutrition
Calories: 178kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 2gCholesterol: 3mgSodium: 111mgPotassium: 370mgFiber: 3gSugar: 7gVitamin A: 113IUVitamin C: 16mgCalcium: 51mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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