Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius and line a baking tray with baking paper
2
Spread the celery and onion over the tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the veggies for about 20 minutes or until soft
4
Place a large saucepan or stock pot over a medium heat and add the celery, onion, potato, garlic, dill and stock. Add a little more seasoning
5
Cover the pot and simmer the soup for about 20 minutes
6
Use an immersion blender to blend the soup until totally smooth
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories165
% Daily Value *
Total Fat11.1g15%
Total Carbohydrate14.8g6%
Protein3.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
12 large celery stalks, cut into smaller pieces
1 large onion, peeled and cut into chunks
3 Tbsp olive oil
Salt and pepper
1 potato, peeled and cut into chunks
6 garlic cloves, roughly chopped
⅓ cup chopped dill
5 cups vegetable stock
Directions
1
Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius and line a baking tray with baking paper
2
Spread the celery and onion over the tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the veggies for about 20 minutes or until soft
4
Place a large saucepan or stock pot over a medium heat and add the celery, onion, potato, garlic, dill and stock. Add a little more seasoning
5
Cover the pot and simmer the soup for about 20 minutes
6
Use an immersion blender to blend the soup until totally smooth
