Carrot and celery soup

Carrot and celery soup


76 people made this

About this recipe: A super-light and simple soup, which is suitable for vegans. Onions, carrots and celery are sauteed together, then simmered with vegetable stock and white wine. Enjoy with crusty bread.


Serves: 2 

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, peeled and thinly sliced
  • 1 stick celery, thinly sliced
  • 1/2 teaspoon dried tarragon
  • 500ml vegetable stock
  • 125m dry white wine

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery and tarragon; continue cooking another 5 minutes or until carrots are tender.
  2. Stir in vegetable stock and wine; bring to the boil. Reduce to a simmer and continue cooking 15 minutes longer. Serve hot.

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Reviews (3)


The first time I did this recipe I followed the recipe and it was great. The next time I reduced the calories by not sautéing the vegetables so did not need the oil and not using the wine. I did add ground black pepper and Black onion seeds. Adding sour cream or crème fraiche when serving gives it another dimension. - 17 Jul 2013


It's a great basic recipe that can be adapted in so many ways. I leave it chunky for a great lunch with fresh crusty bread, or blitz it as an aprtizer when entertaining. - 13 Mar 2015


Didn't bother with the wine as the kids were having it too, and added salt and coarse ground pepper, really good. - 20 Jan 2015

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