Celery Vegetable Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a large pan. Add the celery, onion, leek and garlic and cook until sizzling.
  • Reduce the heat to very low and cover. Allow to sweat for ten minutes, or until the vegetables are translucent, stirring occasionally.
  • Add the stock cubes and boiling water until the veg is just covered. Cover again and increase heat. Bring to the boil and cook until the veg is soft.
  • Blend with a hand blender, and season to taste. Add the Tabasco if using.
  • Add the potatoes and carrots and continue to boil. If it looks too thick, add some more boiling water. The potatoes will thicken it slightly.
  • Cook until the potatoes are cooked through then stir in the courgette, frozen peas and cream. Bring back to a gentle boil until the veg are cooked to your liking. Adjust seasoning as necessary (the potatoes and cream will neutralise the salt so you may need more).
  • Stir the fresh parsley through and serve with some fresh crusty bread.
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