Curried celery soup (vegan, gluten free)

Main Dish
5 servings
15 min
25 min
Very Easy


Number of serving: 5
2 teaspoon olive oil

1 onion, chopped

1 leek, washed and sliced

1 1/2 pounds celery, chopped

1 tablespoon curry powder

2 potatoes, washed, peeled and diced

3 3/4 cups vegetable stock

1 bouquet garni (parsley, thyme and bay leaf tied together)

2 tablespoons fresh parsley, finely chopped


  • Heat oil in a large saucepan. Add the onion, leek and celery. Cover and cook gently for about 10 minutes, stirring occasionally.
  • Add the curry powder and cook for 2 minutes more, stirring the vegetables occasionally. Add the potatoes, stock and bouquet garni and bring to a boil.
  • Simmer for 20 minutes, until the vegetables are tender.Remove and discard the bouquet garni and set the soup aside to cool lightly.
  • Use a hand blender and process in pot until smooth.Add the fresh parsley, season to taste and ladle into soup bowls.


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