Celery & Potato Soup Gi Jane Recipe


Submitted by gi-jane

Makes 4 servings


A simple but flavoursome soup

Ingredients
1 lb celery, chopped stalks and leaves
12 oz potato, chopped with the skin left on
1 onion, peeled and chopped
1/2 oz butter
2 teaspoons olive oil
1 black pepper
2 pints water
2 OXO cubes, chicken
1/4 pint milk
2 tablespoons parsley, freshly chopped
Directions
  1. Heat the butter and olive oil in a large heavy-based saucepan

  2. Add the vegetables and black pepper. Stir well to combine, put on the lid and allow to 'sweat' over a very low heat for 10 minutes

  3. Add the water and stock cube. Bring to the boil and allow to simmer for 15-20 minutes or until the potatoes are tender

  4. Blend using a hand-held immersion blender and push the soup through a seive to remove any bits of celery 'string'. Stir in the milk, reheat briefly and then stir in the parsley to finish.

Categories

Soup

Nutrition Facts
Serving Size 504.0g
Amount Per Serving
Calories
163
Calories from Fat
55
% Daily Value*
Total Fat
6.1g
9%
Saturated Fat
2.5g
12%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
138mg
6%
Total Carbohydrates
23.4g
8%
Dietary Fiber
4.2g
17%
Sugars
5.4g
Protein
4.3g
Vitamin A 16% • Vitamin C 41%
Calcium 11% • Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A- 		  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin C
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