Description
This delicious carrot and celery soup is a healthy and comforting delight, perfect for a light meal or starter. Made with fresh vegetables and vegetable broth, it is easy to prepare and packed with flavors. The soup is pureed to a smooth consistency and garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Vegetables
- 4 large carrots, chopped
- 4 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
Liquids and Oils
- 4 cups vegetable broth
- 2 tablespoons olive oil
Seasonings
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, releasing their fragrant flavors.
- Cook Vegetables: Add chopped carrots and celery to the pot and cook for about 5 minutes to soften and enhance their flavor.
- Add Broth and Boil: Pour in the vegetable broth and bring the mixture to a boil to start cooking the vegetables thoroughly.
- Simmer: Reduce the heat and let the soup simmer gently for 20 to 25 minutes until the carrots and celery are tender.
- Puree Soup: Use an immersion blender to puree the soup directly in the pot until it reaches a smooth consistency.
- Season: Season the soup with salt and pepper to your taste, adjusting the seasoning for balance.
- Serve: Serve the hot soup garnished with fresh parsley for added color and freshness.
Notes
- The soup can be conveniently made gluten-free by ensuring the vegetable broth is gluten-free.
- For a richer flavor, consider adding a splash of cream or coconut milk before pureeing.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- If you prefer a chunkier texture, blend only half of the soup or pulse the immersion blender briefly.
- Fresh herbs like thyme or dill can be added during simmering for extra aroma.
