A quick, easy and surprisingly delicious soup! #vegan

I was not expecting to like this soup. Celery soup is not my Thang.

I only made it to use up some celery from our vegetable box 2 weeks ago that I didn’t particularly want, just to get rid of it. It wasn’t even part of tonight’s meal. It was just intended to be put into tupperwares for Mr. Veggie’s lunches (he loves the celery, you see).

It was originally just going to be celery and vegetable stock pureed but then I thought, Mr. works hard all week, he deserves better than that. I splurged and added… an onion!

And then I saw the truffle oil on the shelf… and the rest, as they say, is history.

Its actually delicious. Light and fresh, but with a deep savoury after-taste from the truffle oil. Incredibly simple too. There is no need at all to include cream. I am always suspicious of soup recipes with so few ingredients but this just kind of works.

You could thicken it up with a potato or two if you wanted- this would make it a little more substantial.

As well as being a simple midweek dinner, or something to make for lunchboxes, it would make an excellent starter for a dinner party alongside some nice bread and butter.

And it would be easy enough to make it in the slowcooker, but add the truffle oil about 15 minutes before serving. Otherwise the heat will lessen the flavour.

truffled celery soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1 onion, diced
  • 400g celery (a little under 1lb), chopped
  • 1 Tblsp truffle oil - I used an inexpensive one (Waitrose own) so if yours is a bit posher, try half the amount and build up if needed
  • 950ml / 4 cups boiling vegetable stock (I used 1.5 knorr stock cubes)
  • Salt and pepper to taste

Instructions

  1. In a large saucepan, heat olive oil and saute the onion and celery for 5 to 10 minutes over medium heat, until soft but not fully cooked.
  2. Add salt and pepper.
  3. Add truffle oil and continue to cook for another 30 seconds before pouring the vegetable stock in.
  4. Simmer for 30 minutes.
  5. Free time! Go read a book or something. Just leave it simmering.
  6. Remove from heat and puree, either with a hand blender directly in the pan, or by pouring the mixture into a blender and blending it in batches.
Nutrition Information:
Serving Size: 3 small portions
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

 

WARNING: This soup will impress all but your cat 😉

Have you got more truffle oil to use up? You’ve come to the right place. Here are another couple recipes you might enjoy!