Celery Vegetable Soup
Warm up with a comforting bowl of Celery Vegetable Soup, a wholesome, flavor-packed dish that's as nourishing as it is satisfying. Brimming with fresh, hearty ingredients like tender celery, sweet carrots, creamy potatoes, and a fragrant medley of garlic, thyme, and parsley, this soup strikes the perfect balance between simplicity and depth of flavor. A base of rich vegetable broth ties everything together, while a splash of optional lemon juice adds a bright, zesty finish. Ready in just 45 minutes, this one-pot recipe is ideal for busy weeknights or meal prep. Serve it with crusty bread for a cozy, plant-based meal that’s naturally gluten-free, low-calorie, and brimming with vitamins. Perfect for anyone seeking a healthy, comforting dinner idea!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 medium (peeled and diced) carrots
- 6 medium (sliced) celery stalks
- 3 cloves (minced) garlic
- 2 medium (peeled and diced) potatoes
- 6 cups vegetable broth
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon (optional, for brightness) lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Stir in the carrots and celery, and cook for an additional 4-5 minutes until the vegetables start to soften.
Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant.
Stir in the diced potatoes, vegetable broth, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.
Once the soup is boiling, reduce the heat to a simmer. Cover the pot and let it cook for 20 minutes, or until the vegetables are tender.
Remove the bay leaf and use an immersion blender (optional) to blend the soup partially, leaving some chunks for texture. Alternatively, you can transfer a portion of the soup to a blender, pulse it, and then return it to the pot.
Taste the soup and adjust the seasoning with more salt or pepper, if needed.
Stir in the fresh parsley and a splash of lemon juice (if using) for added freshness.
Serve hot with crusty bread or a side salad, and enjoy!
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6995 mg | 304% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 62.7 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 9087 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
