Carrot and celery soup

    35 min

    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.

    220 people made this

    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 in English (35)


    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