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Asparagus and Celery Soup


Spring is struggling this year but no longer do I want to eat the heavier types of soup. I had never eaten a soup made with asparagus and celery before so thought an Asparagus and Celery Soup would be an interesting experiment. It turned out to be a very tasty soup.

The Celery leaves are strongly flavoured and are often discarded in cooking, but in soup making they are great to add at the end for additional flavour and to add texture to the soup. So set aside the leaves and the very centre of the heart to add at the end of making your soup.

Apart from making a great soup Celery is also reckoned to be beneficial to your health:

  • It is one of the lowest calorie foods you can eat
  • Helps you feel fuller for longer
  • Keeps bloating at bay
  • Reduces blood pressure
  • Helps maintain a healthy digestive system
  • Helps slow progression of dementia
  • Can help protect against cancer
  • Aids a good night’s sleep

Asparagus and Celery Soup


300g Asparagus tips (chopped to roughly 1 inch pieces)
1 head of Celery
4 Vegetable stock cubes
Salt to taste
Bunch of fresh Parsley


  • Asparagus tips
    Head of Celery
    To make the soup I use an 8 pint pan.

  • Remove the leaves from the celery heart and reserve.

  • Clean your celery stalks and chop into pieces and add to your pan.

  • Chop the Asparagus tips into roughly 1 inch pieces. Add to the pan.

  • Add water to your pan to bring the level to one inch from the top. Bring to the boil and then leave to simmer for about 30 minutes.

  • Add three of vegetable stock cubes (I prefer Knorr). Once dissolved decide whether to add the fourth stock cube.

  • Taste and season with salt.

  • Finely chop your Parsley (plenty of it) and add to pan. Continue to simmer for a further two or three minutes and then remove from the heat.

  • Liquidise your soup either in a liquidiser (will need to do in batches) or with a hand-held liquidiser so that a smooth consistency is achieved.

  • Finely chop your celery leaves and heart and add to pan. Simmer for another five minutes.

  • Serve immediately or leave to cool and store in the fridge and reheat as required. If not using all at once only reheat the amount you need each time and not the whole pan of soup.

Serves 8

Making anything like this does not require you to use precise amounts so do not worry too much about weighing or the size of the ingredients.

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