This recipe for No Cream Creamy Celery Soup makes a low fat version of cream of celery soup that’s not only low in calories, but it’s delicious too!
There’s nothing quite like a warm bowl of soup on a cold day!
Cream of celery soup will always be one of favorite soups. It’s velvety smooth, creamy and just oh so delicious! Being a food blogger, I spend my life on a diet.
No joke, imagine how hard it would be if you spent your days cooking, baking or looking at food. It’s not easy if you don’t want to gain weight.
I often try to create recipes that are not only delicious, but low in fat as well. I love creamed soups, but if I ate them all the time, I’d be as big as a house.
This pronominal recipe is a healthy vegetable soup that’s silky, thick and creamy, just like when it’s made the traditional way, but this soup has 90% less calories!
So, to cut calories, I’ve found a way to make beautiful creamy soups that don’t have a bit of cream. The trick – adding a potato which adds to bulk as well as adding a creamy constancy.
Why this recipe works:
- Using large quantities of celery that cooks it in chicken stock with a bit of garlic, makes a soup that full of flavor without the need of complicated ingredients.
- The use of potato to thicken the soup gives it more body and silky consistency.
- Pureeing the soup with the potato results in a creamy soup without the added fat.
This is a lovely soup. I have friends that absolutely love it even though they don’t normally like celery.
This one is my go-to recipes when I’m craving soup I love how quick it comes together. The only tedious part is chopping up the celery, garlic, onions and peeling one or two potatoes.
It really is simple to make.
Here’s how to make it:
Start with cutting the celery into roughly the same-sized pieces, about an inch – 1.5 inches, don’t worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly. In a large stock pot, heat the oil over medium heat.
Add the onion and cook until soft and then add the garlic and cook another minute.
Adding the celery, stock potato and parsley.
Increase the heat to medium-high and bring to a boil.
Cover and lower the heat and simmer for about 20 minutes or until the celery and potatoes are soft enough that they can easily pureed (But don’t let them get mushy).
Remove the soup from heat and remove enough stock so that the celery just covered by the remaining stock. Set the reserved stock aside.
Then Remove some of the chopped celery and set aside.
This will be added back into the soup to give it some texture.
Purée the soup with a stick blender in the pot adding the reserved stock little by little until the soup reaches the desired consistency.
If you don’t have a stick blender a food processor or blender would work too.
Add the reserved celery, mix to combine, serve hot and enjoy!
Love low fat soups? Check out some of these other recipes here on Erren’s Kitchen
- To avoid stringy celery, use the more tender celery stalks that are closer to the middle of the head. Lighter colored celery is less likely to have though strings.
- To test if your celery is stringy (which for some can by unpleasant), before cutting the celery, break it in half by hand. If you see the strings sticking out of the break (see photo above), peel the celery to remove the strings.
- To remove the strings from the celery, clean and peel the back of the stalk with a vegetable peeler (for more detailed instructions, you can see this video on YouTube) or just by snapping your celery into sections and pulling out the exposed, stringy ribs.
- Want a low carb variation? Replace the potato with cauliflower. I’ve done it and it works really well.
I truly adore this recipe and would just love to know what you think if you try it. 🙂 And I’d love to know what YOUR low fat secrets are for healthy eating!
Do you have a secret ingredient or technique? Please share in the comments section below!
★ Did you make this recipe? Please give it a star rating below!
No Cream Creamy Celery Soup
Come home to a warming bowlful of this scrumptious, low-fat soup. Satisfying and simple to make, this homemade soup is a great a light dinner or a tasty lunch.
- 1-2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves peeled and crushed
- 2 lbs fresh celery cleaned and chopped (see post for removing strings)
- 1 qt chicken or vegetable stock
- 1 lb potatoes peeled the potato and cut it into quarters
- a good handful of fresh parsley roughly chopped, including stems
- salt and Pepper to taste
Chop the celery into roughly the same-sized pieces, about an inch - 1.5 inches, Don't worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly.
In a large soup pot, heat the oil over medium heat. Add the onion and cook until soft.
Add the garlic and cook another minute before adding the celery, stock potato and parsley. Increase the heat to medium-high and bring to a boil.
Cover, lower the heat and simmer for about 30 minutes or until the celery and potatoes are soft enough that they can easily pureed (But don't let them get too mushy).
Remove the soup from heat and using a ladle, remove enough stock so that the celery is just covered by the remaining stock. Set the reserved stock aside.
Remove some of the chopped celery with a slotted spoon (1-2 spoonfuls) and set aside.
Purée the soup with a stick blender in the pot - adding the reserved stock little by little until the soup reaches the desired consistency.
- Add the reserved celery, mix to combine and serve hot.
If you don't have a stick blender, a food process or or blender would work just as well to puree the soup