Pea and celery soup with goats cheese

This smooth, savoury-sweet pea and celery soup has a delicious flavour. Complemented by creamy goats cheese, its bound to become a favourite!

I have an odd relationship with celery. I’ve nothing against it, but then, I’m not that fond of it either. Ambivalent, you might say. 

My Mum was always quite partial to celery, and used it a lot in her cooking, so there was always some in the fridge when I was growing up. I, on the other hand, rarely buy it.

Veg box surprises

Here in East Anglia, much is made of Fenland Celery. It has heritage! A proud history! An unsurpassed flavour! And it does appear from time to time in our veg box during its short winter season.

I do enjoy getting a weekly veg box packed with delicious local organic vegetables. Celery is in there occasionally throughout the year – winter Fenland celery and regular celery the rest of the time.

However whenever celery does arrive in my veg box, I never really know what to do with it. A stick or two gets chopped finely and used up in a sauce here and there, but that’s usually about it. Well, this time I was determined to use it! 

Delicious celery soup

I decided to use the celery in a delightfully Summery soup, by combining it with peas to give a smooth, green bowl of loveliness.

DH was away on a business trip, which made things easier. He doesn’t like celery, and he doesn’t like soup, so this celery soup would have gone down like a lead balloon if I’d served it to him. As it was, I could cook it up for myself and my daughter Kipper with impunity.

Pea and celery soup ingredients

This fabulous soup was made with just a few fresh ingredients. To make a potful yourself, all you will need is:

• celery – of course!
• peas – you can use fresh peas or frozen, both work just fine
• potato
• onion
• vegetable stock
• vegetable oil – plus a little olive oil for drizzling
• soft and creamy goats cheese

Green and delicious

Sadly, the pea and celery soup didn’t come out quite as green as I’d hoped, but it was very tasty. There was a definite flavour of celery, which you’d expect, but the peas added some sweetness and the potato gave a lovely smoothness to the texture.

The dollop of goats cheese was a last minute addition, but it added a delicious creamy tang that really made the dish, especially with a drizzle of olive oil and plenty of freshly ground pepper.

When to eat pea and celery soup with goats cheese

Kipper and I had our soup with some toasted pitta bread and called it dinner! It’s certainly substantial enough to make a lovely light lunch or supper when served that way.

Alternatively, you can serve slightly smaller portions without the bread and it would be a delightful starter.

The recipe makes 2-3 meal sized servings, or around 4 starter-size servings.

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📖 Recipe

Celery and pea soup with goats cheese

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This smooth, savoury-sweet celery and pea soup has a delicious flavour that's complemented perfectly by creamy goats cheese.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Lunch, Soup, Starter

Cuisine Vegetarian

Servings 4

Calories 246 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 medium onions
• 5 sticks celery
• 1 medium-large potato (approx. 125g)
• 3 tablespoon olive oil
• 500 ml vegetable stock
• 150 g fresh or frozen peas
• 3-4 tablespoon creamy goats cheese
• Drizzle of olive oil to serve

Instructions

 

• Peel and dice the onions. Scrub and slice the celery. Peel and chop the potato.
• Heat the olive oil in a large saucepan, and saute the onion, celery and potato over a medium heat for around 10 minutes, until the vegetables are softened and starting to brown.
• Add the stock, and simmer for 20 minutes.
• Add the peas to the soup, bring back to the boil and simmer for a further 2-3 minutes.
• Use a blender to puree the soup until very smooth. Return to the pan and warm through.
• Serve, topped with a dollop of goats cheese and a drizzle of olive oil.

Nutrition

Nutrition Facts

Celery and pea soup with goats cheese

Amount per Serving

Calories

246

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

4

g

25

%

Cholesterol

 

5

mg

2

%

Sodium

 

550

mg

24

%

Potassium

 

359

mg

10

%

Carbohydrates

 

20

g

7

%

Fiber

 

4

g

17

%

Sugar

 

7

g

8

%

Protein

 

6

g

12

%

Vitamin A

 

686

IU

14

%

Vitamin C

 

27

mg

33

%

Calcium

 

49

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword celery, cheese, peas

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More delicious soup recipes

If you want more tasty soups, why not try one of these:

• creamy courgette and potato soup (vegan)
• tomato soup with gnocchi and aubergine ‘croutons’
• simple roasted butternut squash and lentil soup
• sweet and sour cabbage and tomato soup with rice
• cream of mushroom soup