500g celery, finely sliced

1 small onion, finely chopped

900ml vegetable stock

200ml skimmed milk

1 tablespoon of chopped fresh tarragon

1 teaspoon of natural fat free yoghurt to garnish

A little chopped chives to garnish

1 tablespoon of rapeseed oil



Chilled celery soup

preparation 10 mins • you cook for 7 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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This soup really lends itself to being served cold and is a fun alternative for a summer weeknight. The subtle flavour of celery with the distinctive hint of tarragon make this a chilled delight. At only 157 calories per person, this soup is great for the waistline too! This is a three part recipe. In part one we cook down the celery. In part two we add the stock and simmer the soup. In part three we blend the soupand finish off.

Large saucepan with lid

Measuring jug

Food blender


Large bowl

Spatula or wooden spoon

Spoon to stir


Before you start have the celery and onion out and prepared. Put your large pan on a high heat and click here!

Before you start have the stock made up, take the lid off the pan and click here!

Before you start take the pan off the hob, have your blender plugged in with the bowl, sieve and milk standing by. Now click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Have all your ingredients out and prepared as per the ingredients box, above left.

Put a large saucepan on the hob on a high heat. Add a tablespoon of oil to the pan, give it a swirl then add in the celery, onions and tarragon. Add a pinch of salt and pepper, stir, cover and reduce the heat to medium. Cook gently for 10 minutes.

After 10 minutes pour in 900ml of vegetable stock, bring back to the boil and simmer for 15 minutes.

After 15 minutes, remove the pan from the heat and carefully pour the contents into your food processor, taking care not to burn yourself! Blend the soup for 20 seconds and then pour the soup through a sieve into a bowl. Using a spatula or wooden spoon, press the soup through the sieve, extracting all the delicious flavour, leaving the stringy bits in the sieve. You should be left with a beautifully smooth soup.

Leave to chill in the fridge for about half and hour. serve. Pour into bowls and add little dollops of natural yoghurt on the top, followed by a scattering of chopped chives for extra flavour.

I hope that you enjoy it



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