Total Time
40mins
Prep 10 mins
Cook 30 mins

This is one of my brother's easy to make recipes. There are as many variations as you have imagination. He likes to add 1 cup cooked macaroni or add other fresh veggies. If you want, don't strain out the celery & leeks. It is quick, easy & tasty, however you make it

Ingredients Nutrition

Directions

  1. Saute celery, leeks& tomatoes in the butter.
  2. Add soup stock.
  3. Cook 30 minutes.
  4. Strain& serve garnished with celery leaves.
  5. Season to taste.
Most Helpful

5 5

How perfect is this soup? It is low calorie, it is simple, it showcases veggies. . .I loved it. I used a big can of diced tomatoes - which I drained and then used the tomato juice as part of the liquid for this recipe. I ended up making mine a bit too salty, so I just added extra water, a diced baked potato and some frozen green peas to soak up the salt a bit. Love it and will certainly make it again when I have celery to use up.

5 5

So simple and delicious. I just substituted some vegan bouillon for the chicken stock and used truffle butter instead of regular butter. I also did not have any leeks, but it still came out fantastic.

5 5

i adore this! It was so light and refreshing. i loved the celery leaves the best. They were just a nice change from the chopped celery. i also used onion instead of leek and olive oil instead of butter. Fantastic! Thank your brother for me!