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Roasted Celery And Dill Soup

Yields5 ServingsTotal Time40 mins

A light soup of celery, dill and onions

Celery

 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
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

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories165
% Daily Value *
Total Fat 11.1g15%
Total Carbohydrate 14.8g6%
Protein 3.2g

* 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.