Description
Indulge in the warmth of Roasted Celery and Potato Soup, a delightful, comforting vegan dish that combines the rich flavors of roasted vegetables with creamy texture. Each bowl is a celebration of nourishing ingredients, perfect for chilly days or as a satisfying meal any time. This soup features roasted celery and Yukon gold potatoes, enhanced by earthy cremini mushrooms and aromatic thyme. It’s an easy recipe you can customize to your liking, making it an excellent use of leftover veggies. Enjoy this hearty soup topped with fresh herbs or spices for an added flavor boost!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 stalk of celery (about 10 ribs)
- 1 pound Yukon gold potatoes
- 5 ounces cremini mushrooms
- 2 teaspoons dry thyme
- 7 cups water or vegetable stock
- 1 cup elbow pasta (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss trimmed celery with 1 tablespoon olive oil in a large roasting pan and roast for 25-30 minutes until tender.
- In a pot, heat the remaining olive oil over medium heat, add sliced mushrooms, and cook for about 5 minutes. Stir in diced potatoes and thyme.
- Add roasted celery to the pot with mushrooms and potatoes; pour in water or vegetable stock. Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
- Blend the soup until smooth using an immersion or regular blender.
- Cook elbow pasta separately according to package instructions, then serve each bowl of soup topped with pasta and garnished with herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 2g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg