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–+ servings
celery zucchini soup in two white bowls next to a small bowl of celery and blue cloth.
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5 from 5 votes

Celery Zucchini Soup

This celery zucchini soup is cozy and warming, with lots of tasty veggies and potato. An easy lunch or light dinner with bread or crackers, or an appetizer for a main dinner meal in smaller portions.
Prep Time10 minutes
Cook Time27 minutes
Total Time37 minutes
Course: Appetizer, Dinner, Lunch, Main Dish, Soup
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 servings
Calories: 268kcal
Author: Claire

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove minced or finely diced
  • 3 cups celery diced
  • 2 medium russet potatoes diced, or Yukon gold potatoes
  • 1 medium zucchini diced
  • 1 teaspoon mixed herbs
  • 2 cups vegetable broth
  • ½ cup non-dairy milk
  • salt to taste

Optional garnishes

US Customary - Metric

Instructions

  • On a low heat, drizzle olive oil into a large soup pot and gently cook the garlic for a few minutes. Tip in the diced celery, zucchini and potatoes, along with the mixed herbs and salt. Cook for 5 minutes, stirring occasionally.
  • Pour the vegetable broth into the pot and bring to a boil. Reduce the heat and cook on a light simmer for 15 minutes.
  • Pour the non-dairy milk into the pot and stir well. Use an immersion blender to blend the soup or transfer batches to a food processor.
  • Optional: garnish with a swirl of olive oil, fresh herbs and pumpkin seeds.

Notes

  • It is optional whether you peel the potatoes or not. Personally I don't as it gives a thicker soup, but you can easily peel if you prefer.
  • Make sure the potato is fork tender before you blend. Cook for a few more minutes if required.
  • You can either use an immersion blender or transfer batches to a food processor to blend.
  • Nutritional information is auto-generated and should be considered to be an estimate.
 
Swiss Interest Group, Histamine Intolerance
All ingredients in this recipe score a '0' on the SIGHI list with the exception of:
  • non-dairy milk has variable scores.
  • garlic, which scores '1'.
  • vegetable broth / stock varies depending on the brand used, and branded products are not rated on the SIGHI list so check the ingredients.
  • check that the mixed herbs that you use are low histamine herbs.

Nutrition

Calories: 268kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 113mg | Potassium: 1112mg | Fiber: 5g | Sugar: 6g | Vitamin A: 746IU | Vitamin C: 26mg | Calcium: 128mg | Iron: 2mg