Carrot and celery soup

    Carrot and celery soup

    67saves
    35min


    77 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.

    Ingredients
    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

    Method
    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)

    1

    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

    0

    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

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    0

    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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