Celery can be a much-maligned vegetable, when it really shouldn’t be. It has a high-water content and is pretty low in calories, fat and carbohydrates. It is a great lunchtime meal, and don’t be worried about cheating with a nice piece of crusty bread!
Serves: 2 x 500ml insulated bottles or food pots
Preparation Time: 15 minutes
Cooking Time: 40 minutes
- 2tbsp olive oil
- 300g celery, stringy bits removed and diced
- 1 garlic clove, peeled and chopped
- 1 large shallot, peeled and diced
- 200g floury potatoes, peeled and cut into chunks
- 500ml vegetable stock
- 100ml milk
- Salt and ground black pepper for seasoning
- Over a medium heat, place the oil, celery, shallots, garlic and potatoes in the olive oil. Stir round to coat.
- Add a touch of water and some salt (about ½ tsp) and continue to cook until the vegetables have softened slightly. If the liquid begins to dry out, add a splash more water.
- Pour in the stock and bring back up to the boil. Turn heat down to simmer level and continue to cook for another 20 mins, until the potatoes and celery are really soft. The potatoes should be very fluffy.
- Using either a stick blender or other machine, blend the soup to a puree so that it is smooth. Pour in the milk and blend again.
- Season to taste and immediately portion into your insulated bottles or pots Serve with crusty bread to make a wholesome lunch.
Calories 163, Fat 9g, saturates 2g, Carbohydrates 15g, Sugar 4g, Fibre 3g, Protein 3g, Salt 1.1g