Best 2 Celery Zucchini Soup Recipes

Are you ready to embark on a culinary adventure and create a delectable celery zucchini soup that tantalizes your taste buds? This savory and refreshing soup is a delightful symphony of flavors, featuring the crispness of celery and the subtle sweetness of zucchini. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the process of crafting a perfect celery zucchini soup, offering tips and tricks to elevate your culinary skills. Get ready to transform simple ingredients into an extraordinary dish that will impress your family and friends.

Here are our top 2 tried and tested recipes!

CELERY ZUCCHINI SOUP

Celery Zucchini Soup image

There's a harvest of fresh flavor in Alyson Sprague's pleasant celery soup. "I concocted the recipe at the end of the growing season with leftover vegetables from out garden," she explains from Sewickley, Pennsylvania.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 green onions, thinly sliced
2 garlic cloves, minced
2 tablespoons butter
4 celery ribs, chopped
2 medium carrots, chopped
2 cups water
1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
3/4 teaspoon salt
3/4 teaspoon dried thyme
5 medium red potatoes, cut into small chunks (about 1 pound)
3 cups fat-free milk
2 cups shredded zucchini
2 tablespoons cornstarch
1/4 cup cold water

Steps:

In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil., Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.

Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 651mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

PALEO CREAM OF ASPARAGUS, CELERY, AND ZUCCHINI SOUP RECIPE (GLUTEN FREE, DAIRY FREE, AUTOIMMUNE FRIENDLY)ALEO RECIPE - (4.5/5)

Paleo Cream of Asparagus, Celery, and Zucchini Soup Recipe (gluten free, dairy free, autoimmune friendly)aleo Recipe - (4.5/5) image

Provided by ROBandSEAN

Number Of Ingredients 11

Ingredients

1 large sweet onion
10 cloves fresh garlic
1 small head of celery
1 bunch of asparagus (mine was approx. 1 pound)
6 small to medium zucchini
3 quarts of chicken stock (homemade if possible)
1 tbsp. lemon thyme (or regular thyme)
3 large bay leaves
1 bunch fresh parsley
2 cups coconut milk or heavy cream
Sea salt and fresh ground black pepper to taste

Steps:

Chop your onion and garlic. 2. In a large soup pot, melt a couple tablespoons of coconut oil, add the onions and garlic. 3. While the onions and garlic are cooking, rough chop the celery, zucchini, and asparagus. If you are going to puree the soup, you can make them really rough chopped. If you want to leave it chunky, you might chop them into more even bite-sized pieces. 4. When the onions and garlic are lightly browned, add the chopped veggies (not the parsley). 5. Add your chicken stock and bring to a simmer. 6. Cover and let simmer on low heat for approximately 45-60 minutes, or until all the veggies are really soft. 7. Rough chop your parsley and when the veggies are soft, add the parsley in. Cook for 5 more minutes. 8. Remove from heat and using your hand blender, puree until smooth. 9. Stir in your coconut cream or heavy cream. 10. Taste for salt and pepper and adjust if needed. 11. Top with fresh parsley or chopped cilantro.

Tips:

Fresh Vegetables: Use fresh, crisp celery and zucchini for the best flavor and texture.
Sautéing Vegetables: Sautéing the vegetables in olive oil before adding the broth helps to enhance their flavor.
Vegetable Stock: Use a high-quality vegetable stock for the best flavor. You can also use homemade stock if you have it.
Immersion Blender: Using an immersion blender makes it easy to blend the soup until it is smooth and creamy.
Seasoning: Taste the soup and adjust the seasoning with salt, pepper, and herbs as desired.
Serving: Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil.

Conclusion:

Celery zucchini soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and light meal. With its combination of fresh vegetables, creamy texture, and flavorful broth, this soup is sure to please everyone at the table. So next time you're looking for a simple yet satisfying soup recipe, give this celery zucchini soup a try.