On Saturday, my brother had a soccer game that was pretty far away from home, which meant I was home alone for the entire day. Which also meant that I had to make dinner. My mom requested soup, so I had to look in the fridge and there were not a lot of vegetables. Just a few stalks of celery, carrots, and bell peppers.
And that is how this soup came to be.
Considering that I only added water (chicken stock, to me, always seems so unhealthy for some reason) and spices, the result was so creamy, I was shocked! And then adding a swirl of yogurt and a few chunks of apple made it irresistible.
(Btw, it’s the easiest soup ever. Only 1 hour in total, and 45 minutes of that is just waiting for it to cook in the pot.)
The best soup I have ever made. (Well, I think this is the second soup I’ve made in my entire life, but still!)
Creamy Celery and Carrot Soup
A super simple soup with lots of flavour from the variety of vegetables. Although celery doesn’t have much taste, it’s helped out with the carrots, bell pepper and spices.
1 onion, diced
2 cups celery, chopped (about 5 celery stalks)
1 bell pepper, diced (save a few pieces for garnish)
1 1/2 cups carrots, peeled and chopped (I used 3 large carrots)
4 cups water
2 tsp. salt and pepper
1 1/2 tsp. thyme
2 tsp. dried oregano
- In a large pot over medium heat, heat a tablespoon of oil and add the diced onion, celery and bell pepper. Cook for 10 minutes, stirring ever so often, until tender. Add the carrots and stir for a few more minutes.
- Pour the water into the pot, followed by the salt and pepper, thyme, and dried oregano. Taste the soup to see if it needs any adjustments regarding spices. Bring to a boil before lowering heat. Cover and cook for 45 minutes at a simmer.
- Serve hot with a drizzle of yogurt (milk or heavy cream works too), chopped apples and a bit of diced bell pepper. Even add a slice of bread if it pleases you.