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A light celery soup


  • Place the onion, garlic, tomatoes, red pepper flakes, celery and stock in a large heavy-bottomed pot. Mix well and bring to the boil.
  • Then turn the heat right down and gently simmer for about 30 mins until the vegies are tender. Taste for seasoning.
  • To serve, place a slice of bread in each bowl, cover with plenty of the soup and sprinkle with a little parmesan and parsley.


  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 400 gm canned, diced tomatoes
  • a pinch of red pepper flakes
  • pale inner stalks of 3 bunches of celery, diced
  • 1½ litres vegetable stock
  • 4 thick slices country-style bread
  • freshly grated parmesan
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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