Simple Carrot and Celery Soup
In just around 30 minutes, you can prepare a delicious carrot and celery soup using just a few basic ingredients.
Servings 4 people
Calories 98kcal
Equipment
- Soup pot or Dutch oven
Ingredients
- 2 ½-3 cups carrots chopped , 450 g/ 1 lb
- 2 cups celery 250 g/ 9 oz
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 3 cups vegetable stock 750 ml, Note 1
- 2 bay leaves
- 1 teaspoon Italian seasoning
- 2-3 teaspoons white balsamic vinegar Note 2
- fine sea salt or kosher salt
- ground black pepper
Instructions
- Prepare the ingredients: Clean and chop the carrots, celery, onion, and garlic, but keep them separated. 2 ½ cups chopped carrots (1 lb/450 g) + 2 cups chopped celery (250 g/ 9 oz) + 1 medium onion + 2 garlic cloves
- Cook onions: Heat the oil in the pot. Cook onions until slightly softer (about 2 minutes), add garlic, and stir for another minute. 1 tablespoon olive oil
- Add carrots and celery, stir well, and sauté for about 8 minutes.
- Simmer soup: Pour in the stock, add bay leaves and seasoning. Cover the pot and simmer the soup for about 10 minutes or until the vegetables are soft but not mushy. 3 cups/ 750 ml stock + 1 teaspoon Italian seasoning + 2 bay leaves
- Adjust the taste with salt, pepper, and a little vinegar. We usually leave the celery and carrot soup chunky, but you can blend it if you like. salt and pepper to taste + 2-3 teaspoon white balsamic vinegar to taste
Notes
- Stock: Chicken stock is great as well.
- Vinegar: Substitute white balsamic vinegar with white wine vinegar or apple cider vinegar.
Nutrition
Serving: 1portion from 4 | Calories: 98kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 814mg | Potassium: 449mg | Fiber: 4g | Sugar: 8g | Vitamin A: 14181IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 1mg