Low-Fat Cream of Celery Soup With Garlic, Curry & Herbs

Total Time
Prep 10 mins
Cook 20 mins

This is my adaptation of a recipe from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too.

Ingredients Nutrition


  1. In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
  2. Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
  3. Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
  4. Whisk milk mixture into the saucepan.
  5. Whisk in the fat-free liquid creamer.
  6. Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
  7. Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
  8. Season to taste with salt and freshly ground black pepper.


Most Helpful

I really like this recipe. It is so simple, yet flavorful. I used 1 tsp of olive oil to saute the vegetables at the beginning before adding the broth. I used 4 cloved of garlic and 2 bay leaves. I also added the bay leaves with the broth. The soup was nice and creamy with distinct celery flavor and very good for the waist.

Engineer in the Kitchen July 13, 2007

when is the Thyme added? garlic is not listed in ingred. My family didn't care for this too much, I quess if you like Curry it would be OK, It sounded good so I tried it, but would not make it again. I added the Thyme with the celery, & put in 1t. of garlic.

Carol G. October 04, 2006

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