Zero Waste Celery & Potato Soup Recipe

Prep Time:

10 Minutes

Cook Time:

35 Minutes

Serves:

Level:

6

Easy

Tags:

Seasonal, Winter, Autumn, Lunch, Dinner, Soup, Gluten Free, Climatarian, Vegan, Flexitarian

About the Recipe

This Zero Waste Celery & Potato Soup is perfect for preventing food waste. It's quick and easy to whip up, so great for busy weeknights and leftover lunches. Freeze batches, too, so you can have soup on demand.

Celery is a great low carbon food: 590g CO2e are produced in the process of growing it.

But every time a bunch goes in the bin, we waste as much as leaving the heating on in an empty home for 52 minutes!

Adjust the proportions in this recipe to suit the amount of celery and potatoes you have available - it'll still be tasty.

We’ll use all parts of the celery so nothing goes in the bin. Celery leaves make a great alternative to parsley as garnish. And we can save the root to quickly grow more celery from your windowsill in a matter of weeks!

We’re also keeping the skin on the potatoes and garlic to lock in flavour, nutrients and prevent food waste.

This is the perfect winter soup, when celery and potatoes are in season in the UK. Soy milk makes this creamy and keeps the CO2 emissions low too.

Ingredients

  • 700g bunch of celery, with root

  • 3 garlic cloves (15g)

  • 350g potatoes

  • 3 tbsp (45ml) olive oil

  • 900ml vegetable stock

  • ¼ tsp salt

  • 250ml soy milk

  • A grind of black pepper

How to make the recipe

1. Remove the outer stalks from the celery bunch, but keep them.


2. Chop the root of the celery about 5cm from the bottom. Now place the root end in a container with water that fills half way up the celery root. Place the container it in the windowsill to start re-growing your celery.


3. Remove the leaves from all the celery stalks and place to one side for later.


4. Wash the celery stems to remove any dirt inside.


5. Remove any papery skins from the garlic cloves but don’t peel the cloves. Use the back of a knife to gently crush the cloves.


6. Chop the potato into 2cm cubes. There’s no need to peel the potato. 


7. Slice all the celery stalks  into 1cm pieces.


6. Heat a large pot over a medium heat and warm 3 tbsp olive oil.


7. Add the crushed garlic cloves and celery leaves to the pan, reserving a small amount of celery leaves to garnish your soup. Fry for 1-2 minutes.


8. Add the chopped celery stalks and potatoes to the pan. Add 1/8 tablespoon of salt and 3 tablespoons of vegetable stock. Fry everything for 10-15 minutes until softened, stirring regularly.


9. Add the remaining stock to the pan and simmer for at least 20 minutes.


10. Use a stick blender or soup maker to blend the soup to a desired consistency. If you’re using a tabletop blender, leave the soup to cool until blending.


11. If you've used a tabletop blender, return the blended soup to the pan. Add the soy milk, a good grind of  pepper and stir in. Taste and add more salt if needed.


12. Gently reheat before serving.