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.
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.
If you don't have a stick blender, a food process or or blender would work just as well to puree the soup