Try our roasted celery soup, then check out our cabbage soup, leek and potato soup and more easy soup recipes.

This soup is in the same family as the famous leek and potato soup, but it has a little more depth to it. Celery is a good source of potassium, which helps to control blood pressure, and is also fantastic for digestion.

How to make the perfect celery soup: cook's tips

  • Keep an eye on the onions and leeks while they're frying – you don't want them catching and burning, as this will create a bitter flavour in the soup.
  • Adding oat cream or oat milk enhances the creaminess of the soup, but it is also absolutely delicious without.

How to store celery soup: Store in the fridge in a sealed Tupperware box for up to five days. Freeze within three days of making the soup, making sure to fully defrost before re-heating on the stove.

How to serve celery soup: Serve hot, with chopped chives. Alternatively, top with parsley or dill if you prefer. Great with crusty bread or olive oil croutons.

Can it be made in advance? This can be made in advance and stored in the fridge for up to five days.

Roasted celery soup recipe


  • 350g celery, sliced
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 onion, finely chopped
  • 1 leek (about 150g), finely sliced
  • 400g Russet potatoes, peeled and chopped into 1.5cm cubes
  • 900ml vegetable stock
  • 75ml oat milk/oat cream (optional)
  • 10g chopped chives , to decorate


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Put the sliced celery on a baking tray, drizzle with 1 tbsp olive oil, season and toss to coat. Roast for 20-25 mins until soft and slightly charred/crispy.

  • STEP 2

    Meanwhile heat 1 tbsp olive oil over a medium heat in a large saucepan with a lid. Add the onions and leeks to the pan with a little salt. Cook for 10 mins until really soft, stirring occasionally.

  • STEP 3

    Add the potatoes and vegetable stock to the pan, bring to a boil, then turn the heat down to medium and simmer for 10 mins with the lid on.

  • STEP 4

    Add the roasted celery to the pan and simmer for a further 10 mins. Blend the mixture until smooth using a stick blender, then season to taste. Stir through oat milk or oat cream to enhance the creaminess, if you like.

  • STEP 5

    Serve topped with chopped chives and an extra drizzle of olive oil.

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