Description
A cozy, elegant roasted celery and potato soup that’s easy to make and packed with flavor.
Ingredients
- 2 tablespoons olive oil (divided)
- 1 stalk of celery (about 10 ribs, root part trimmed off and discarded)
- 1 pound Yukon gold potatoes (peeled and diced)
- 5 ounces cremini mushrooms (sliced)
- 2 teaspoons dry thyme
- 7 cups water or vegetable stock
- 1 cup elbow pasta
- Salt and pepper to taste
- Paprika or red pepper flakes
- Fresh dill or parsley
- Extra virgin olive oil for drizzling
Instructions
- Preheat the oven to 425°F. Toss the celery with 1 tablespoon olive oil, salt, and thyme, then roast for about 25 minutes.
- In a large pot, heat the remaining olive oil and sauté mushrooms until golden, then add potatoes and sprinkle with salt.
- Pour in the water or stock, bring to a simmer, and cook until potatoes are tender, about 15 minutes.
- Blend about two cups of the mixture with the roasted celery until smooth, then return to the pot.
- Add elbow pasta and simmer until al dente, typically 6 to 8 minutes.
- Ladle the soup into bowls, drizzle with olive oil, and garnish with fresh herbs. Enjoy!
Notes
Feel free to substitute the pasta with gluten-free options or skip it entirely for a low-carb version.