Celery Soup With Rustic Croutons

I’m always making recipes that use 1 or 2 stalks of celery and am left with about 10 stalks that go weird and rubbery in about 7 seconds.

With that in mind, I set about coming up with a recipe that could use all the left overs I have when making stuff like Bolognese sauce. So when I do make this soup, I nearly always halve the recipe here and make only one or two serves. But I have done this to create 4 serves, for ease of family cooking.

As well as celery, I have gone an Asian route with chilli, ginger, onions, coconut milk and finished with fresh lime juice that cuts RIGHT through to liven everything up. I also use a potato to thicken it, every bit as important as the celery.

It is a great soup but in my opinion, it needs something else to make it feel more like a complete meal, hence the addition of big thick chunks of ciabatta croutons. These are spectacular and have helped the soup become a regular on my weekly menu.

Celery Soup Top

Serves 4


  • 1 tablespoon, olive oil
  • 1 HUGE bunch of celery or 2 small bunches, diced
  • 1 potato, peeled and diced
  • 1 onion, diced
  • 1 thumbsized piece of ginger, chopped
  • 2 cloves garlic, chopped
  • 1 – 2 red chillies, deseeded (if you have to) and chopped
  • 1 litre vegetable stock
  • 1 cup coconut milk
  • 1/2 small bunch parsley
  • ¼ teaspoon celery salt
  • Salt and pepper
  • 1 lime quartered
  • 1 ciabatta loaf
  • Olive oil

Celery Soup Other

Cook it:

  1. Preheat your oven to 180 degrees Celsius
  2. Heat the olive oil in a sauce pan over a medium high heat
  3. Add the onions, celery and potato. Fry for about 6 – 8 minutes
  4. Add the ginger, garlic and chilli. Fry for a further 2 minutes
  5. Add the celery salt and stir
  6. Add the stock and turn the heat to high. Boil for 10 minutes, stirring regularly
  7. Tear the ciabatta crudely (or is that croudly – hahahahahah, ahahaha, ahem) Place in a baking tray, pour olive oil over and toss. Chuck the tray in the oven
  8. Put the kettle on, you might need a cup or so of water later
  9. Add the coconut milk to the saucepan and reduce the heat to low,  simmer for about 10 minutes, stirring regularly
  10. Add the parsley and blend for a minute or two. Check the consistency, if too thick, add some water from the kettle and blend
  11. Add some pepper and if it needs it, some salt (but with the celery salt, it shouldn’t). Check the seasoning to make sure everything is balanced perfectly
  12. Divide into 4 bowls and serve with crunchy croutons and a lime quarter
  13. Get it into ya!

Recommended Tunes:

Jimi Hendrix - Are you Experienced
Jimi Hendrix “Are You Experienced” 

I don’t know why I started listening to Jimi again this week. Hell, I don’t need a reason, it is the Lord God Jimi Hendrix! Every time I listen to a Jimi album, I convince myself that the one I am listening to is the best album ever. The issue is, any of them could be, he is a MASTER. He is the reason I took up guitar, to me he is God!

Listen for the intro to Purple Haze alone. TRY and imagine what it would have been like hearing that in 66/67 for the first time ever. Mind blowing.

Listen – but do yourself a favour and buy it on vinyl!!

src=”https://embed.spotify.com/?uri=spotify:album:7rSZXXHHvIhF4yUFdaOCy9″ width=”300″ height=”380″ frameborder=”0″ allowtransparency=”true”>

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