A Delicious Celery Soup

There’s nothing more comforting during the colder months than a hot bowl of soup and my recipe for celery soup is no exception. While it might not be the seasonal soup we associate with the winter months, like pumpkin or sweet potato, this soup is amazing any time of year, be it for a celebratory feast or an easy dinner.

Working long hours can be exhausting and after a long day I often find myself wanting to throw something together with little effort for dinner. Having my own vegetable garden to provide fresh produce has given me convenient options to make something quick, healthy and delicious.

Nothing is easier to make or more customizable to what you happen to have on hand than soup. I make my own chicken broth at home, with leftover bones and vegetable scraps, and freeze the broth until it’s time to use it. This, along with my garden vegetables and spice rack gives me plenty of options to tailor my soup of the day to my mood and I encourage you to experiment with what you have on hand.

I grew up on a farm and being able to cook with what I grew and processed myself formed the way I look at food. It’s empowering to be self-sufficient. When I left home, I continued to grow my own food by gardening with however much space I had, be it a windowsill, a lanai, or a yard.

The vegetables used in this recipe, celery, carrots, onions, potatoes, and garlic are not only a tasty, traditional combination but they can all be regrown from scraps. For example, try planting a clove of garlic and watch as a green stem grows up from the soil. Start your own garden with these vegetables as the basis and you can have celery soup any time you want.

Free Person Chopping Celery on Wooden Chopping Board Stock Photo


  • Celery-Celery is a marshland plant with a mild, earthy flavor. The leaves can also be eaten as a garnish and have a slightly anise flavor.
  • Carrots-Carrot is a root vegetable, usually orange in color but available in purple, black, red, white, and yellow varieties.
  • Garlic-Garlic has a unique flavor that is pungent and almost spicy when raw but milder and sweet when cooked.
  • Onions-Onions come in many varieties that each have their own flavor profile but can easily be substituted for each other in most recipes. Shallots can also be substituted but are recognized as a separate species.
  • Potatoes-Potatoes are starchy tubers native to the Americas with a mild, savory taste.
  • Chicken broth-Broth and stock can be used interchangeably, the key difference is that broth is made from meat and vegetables while stock is made from bones.
  • Ghee-Ghee is a clarified butter that has removed all the milk solids. This process should make the butter more shelf stable and digestible by those with mild lactose intolerance.
  • Olive oil-Olive oil is a liquid fat made from pressed olives. It is classified into three categories, extra virgin, virgin, and ordinary, based on the amount of free oleic acid.
  • Black pepper-Black pepper is made from the unripe fruit of the pepper plant, known as a peppercorn, which is dried and usually ground to be used as seasoning.
  • Ginger-Ginger, like its relative turmeric, is harvested for its flavorful roots. It has a peppery and sweet flavor that mellows during cooking.
  • Turmeric-Turmeric powder has a warm and bitter flavor, and an earthy aroma. Its distinct yellow color comes from the chemical curcumin and it will stain, so be careful of your clothes when using it.
  • Cilantro-Cilantro refers to the leaves and stems of the Coriandrum sativum plant, but this is the name used in the US. Internationally, it is called coriander, which in the US only refers to the seeds.
  • Parsley-Parsley is native to the Mediterranean region and is widely used in Middle Eastern, Mediterranean, Brazilian, and American cuisine.

How do I make ghee at home?

Ghee is a clarified butter that I’ve been able to find at a couple of different stores. But if it isn’t available in your area, it can be made at home from regular sticks of butter. You will need a pound of butter, a pot, a wooden spoon, a coffee filter, a strainer, and a glass jar.

Slice the butter into cubes and add those to your pot on low heat. Once the butter melts, bring it to a simmer. Foam will start to form on the top, which you will skim off with the spoon. Continue this process for about 20 minutes. You will notice the milk solids separating at the bottom of the pan. Turn off the heat and let it cool for a few minutes. Place the coffee filter in the strainer and position it over the glass jar. Strain the butter into the jar and you have ghee.

Step-by-step instructions

  1. Once you’ve gathered and prepared your ingredients, preheat a large pot over medium heat and add the ghee and olive oil.
  2. To the pot, add the onions and garlic and sauté for 6 minutes while stirring frequently.
  3. Add half of the diced celery and sauté for 5 minutes. Then add all the diced vegetables except the rest of the celery and sauté for another 5 minutes.
  4. Season the vegetables with the black pepper, ginger and turmeric.
  5. Add the rest of the celery and chicken broth, and simmer until all the vegetables are tender. To check, poke a piece of potato. If the fork goes through with no resistance, the soup is ready.
  6. Set aside to cool down and use an immersion blender to purée the soup to your desired consistency.
  7. Plate the soup into your favorite bowls and sprinkle it with cilantro and parsley. Enjoy!

Celery Soup Recipe

First, gather your ingredients: 

  • 1 tbsp of ghee
  • 2 tbsp of olive oil
  • 1 whole pack of celery, diced
  • 3 carrots, diced
  • 4 garlic cloves, minced
  • 2 medium onions, diced
  • 3 potatoes, diced
  • 4 cups of chicken broth
  • 1 bunch of cilantro, chopped
  • 1 bunch of parsley, chopped
  • 1/4 tsp of black pepper
  • 1/2 tsp ginger powder
  • 1/2 tsp of turmeric


  1. In a pot over medium heat add ghee and olive oil.
  2. Add the onions and garlic and sauté for 6 minutes.
  3. Add half of the diced celery, sauté for 5 minutes, then add all the diced vegetables except the rest of the celery and sauté for 5 minutes.
  4. Season the vegetables with the black pepper, ginger and turmeric.
  5. Add the rest of the celery and chicken broth, and cook until all the vegetables are tender.
  6. Set aside to cool down and use an immersion blender to purée the soup to your desired consistency.
  7. Once the soup has been plated, sprinkle it with cilantro and parsley.

What to serve with celery soup?

This delicious soup is hearty enough to enjoy on its own but I’d recommend a side of bread or crackers for dipping. Garlic bread is a delightful choice and super easy to make at home with a baguette, butter, minced garlic, and a shake of Italian seasoning.

If you have some extra time, there’s an even better way to make garlic bread and that involves making homemade garlic confit. Take a bunch of peeled garlic cloves, at least a cup, place them in a ramekin and cover the cloves with olive oil. Then cover the dish with aluminum foil and bake at 250°F for about 2-3 hours until the cloves are golden brown. Spread the soft garlic over toasted bread and dip in your soup. There’s nothing better.

What will you serve with this soup? Let me know in the comment box below 🙂 I hope you enjoy this recipe as much as I had. 

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