Roasted Celery and Potato Soup 

Roasted Celery and Potato Soup is a rustic, comforting dish that brings out the best in humble ingredients. Roasting the celery deepens its flavor, mellowing its sharpness and adding a rich, earthy note that pairs beautifully with the creamy potatoes. Blended into a smooth and velvety soup, this recipe is perfect for cool evenings or when you’re craving something nourishing yet simple. It’s budget-friendly, easy to make, and can be adapted to be vegan or vegetarian. A drizzle of cream or olive oil on top adds the perfect finishing touch to this cozy bowl of goodness.

Ingredients

• 1 bunch celery (about 8–10 stalks), trimmed and chopped
  
  

• 2 tablespoons olive oil
  
  

• 1 large onion, chopped
  
  

• 3 garlic cloves, minced
  
  

• 4 medium potatoes, peeled and cubed
  
  

• 4 cups vegetable broth
  
  

• 1 teaspoon dried thyme
  
  

• Salt and pepper, to taste
  
  

• ½ cup cream or plant-based milk (optional, for creaminess)
  
  

• Optional: chopped parsley, croutons, or a drizzle of olive oil for garnish
  
  

Directions

1. Preheat oven to 400°F (200°C). Place chopped celery on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 20–25 minutes, until lightly browned and tender.
   
   

2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add chopped onion and cook for 5 minutes until soft.
   
   

3. Stir in garlic and cook for another minute. Add roasted celery, potatoes, vegetable broth, and thyme.
   
   

4. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are fork-tender.
   
   

5. Use an immersion blender (or carefully transfer to a blender) and blend until smooth.
   
   

6. Stir in cream or plant-based milk, if using, and adjust seasoning with salt and pepper.
   
   

7. Serve hot, garnished with parsley, croutons, or a drizzle of olive oil if desired.
   
   

Nutrients (per serving, approx. based on 4 servings)

• Calories: 280
  
  

• Protein: 6g
  
  

• Fat: 10g
  
  

• Saturated Fat: 2g
  
  

• Carbohydrates: 40g
  
  

• Fiber: 5g
  
  

• Sugar: 4g
  
  

• Sodium: 600mg