Light Cream of Celery Soup

Don’t be scared off by the word “cream”in the title of this recipe. This soup doesn’t actually have any cream in it. The smooth mouth feel and richness are thanks to the skim milk/sour milk/kefir, potatoes, and pureed texture.
There aren’t a lot of seasonings in this recipe which allows you to flavour the soup however you choose. I recommend trying thyme or lemon pepper.
If you find that the soup is too thick you are welcome to add more milk until it is a consistency that you are happy with. As with any soup I welcome you to add any leftover ingredients you have. When I made this soup I added a couple of leeks and a little bit of zucchini.
Light Cream of Celery Soup
1 onion, chopped
5 garlic cloves, minced
1 lb celery & leaves, chopped
2 medium Russet potatoes, chopped
2 cups vegetable broth
1 cup low-fat milk (sour-milk, buttermilk, or kefir)
1/2 teaspoon ground black pepper
  1. In a large saucepan, saute onion until translucent.
  2. Add garlic and saute a couple more minutes.
  3. Add the celery, potatoes, vegetable broth and milk. Cook about 20 minutes or until potatoes are soft.
  4. Puree ingredients in a food processor or with an immersion blender.
  5. Add black pepper and season to taste.

Recipe adapted from:

Picture from:


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