I don’t know why I like cream of celery soup. It’s kind of in the same category for me as cream of mushroom soup.
Salty. Savory. Earthy. Creamy. It’s a comfort food that satisfies the tummy on a cold, wintery day.
I just might have to blame Campbell’s Soups for my hankering for a luscious cream of celery, because it’s probably the only way I’ve had it in life before now.
You’ll notice that this cream of celery soup contains radish and potato, and the first reason for this is simple.
The fact is: I can’t remember ever having cream of celery soup as a choice at a restaurant, cafeteria, or deli. What’s wrong with people right?
Anyways, I just know that I want to eat it, (and I thought you would too), so I created this recipe.
And it turns out that it doesn’t even require cream to be creamy. However, I still add some because it is yummy with it.
Like any soup, this cream of celery soup is simple to throw together, and the simmering pot does most of the cooking work.
Ingredients In This Cream Of Celery Soup
It tastes amazing with the bit of bitter from the white daikon radish, and the built-in creaminess of the potato.
The result is a cream of celery soup that doesn’t require any cream at all to be creamy (although I do add some for yumminess).
For those who don’t like radish, you can just leave it out.
I add the radish to the recipe, along with onion, garlic, and turmeric, because it’s all good for you!
Generally, it’s difficult to get enough nourishment from our food, so I am always looking for ways to add extra vegetables to everything I cook.
This is why I transformed a regular Cream of Celery Soup into a vegetable enriched, nutrient dense, pot of overall yumminess.
Are you ready to cook? It won’t take you longer than 20 minutes to throw this all together.
Enjoy Cream of Celery Soup on its own as a main course, or for a more complete meal, you could prepare a salad or garlic toast to go with it. (This is what I usually do.)
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Cream Of Celery Soup, With Daikon Radish & Potato
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon turmeric powder
- 6-8 cups water or vegetable stock
- 4 cups celery, chopped
- 1 cup daikon radish, chopped (optional)
- 2 medium potatoes, chopped
- 2 teaspoons Himalayan pink salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup heavy whipping cream, (optional)
- Heat olive oil and butter in a large saucepan on medium-high heat. Add onions and garlic cloves and sauté gently until soft. Add all-purpose flour and turmeric powder and stir well. Add water or vegetable stock, celery, daikon radish, potatoes, salt, and black pepper, and bring to a boil. Reduce heat and simmer for 20-30 minutes, until the vegetables are well cooked.
- Use an immersion blender to puree four-fifths of the soup, leaving some vegetables whole for texture. Add optional heavy whipping cream and adjust salt and pepper to your taste.
- If you feel it needs more punch, consider a squeeze of fresh lemon or a splash of white wine vinegar.Top with minced parsley for color.