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Finished Celery Soup with Carrot, Parsley, and Red Pepper

Celery Soup with Carrot, Parsley, and Red Pepper

Celery, carrots, and red pepper simmer in vegetable broth, then blend into a simple soup finished with fresh parsley and optional milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 small onion diced
  • 1 whole red bell pepper diced
  • 2 medium carrots diced
  • 1 large bunch celery chopped
  • 4 cups vegetable or chicken broth
  • 1 small potato peeled and diced (optional, for body)
  • 1/2 cup milk or cream optional
  • 1/4 cup chopped fresh parsley
  • to taste salt
  • to taste black pepper to tast

Equipment

  • large soup pot with lid
  • immersion blender or countertop blender
  • chef’s knife and cutting board
  • measuring cups and spoons

Method
 

  1. Warm oil in a large pot over medium heat. Add onion, red pepper, and carrots; cook 5 minutes until beginning to soften.
  2. Stir in celery and potato if using. Add broth, season lightly with salt and pepper, and bring to a boil.
  3. Reduce heat, cover, and simmer 20–25 minutes, until the celery and carrots are tender.
  4. Blend until smooth or partially blend for texture. Stir in milk or cream if desired, warm gently without boiling, and finish with parsley. Adjust seasoning before serving.
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