I am on a soup kick.  Last week it was Chicken & Spinach with Pesto soup, this week I gave carrot and celery a try –  I am glad I did.  Not only are these soups full of healthy fresh vegetables they are also good for me trying to watch my weight which I am not very good at.

This particular soup was absolutely delicious and apart from some fat free half & half, and of course a little bit of white wine, it is incredibly low fat.

Carrot & Celery Soup
Serves 4-6


2 cups carrots – chopped
2 cups celery – chopped
1 small onion – chopped
1tsp grated ginger
2 cups vegetable stock
1/4 cup white wine
2 tablespoons of fat free half & half
Olive oil
Kosher salt
Pepper powder


Heat the olive oil, add the ginger and chopped onion and sauté until transculent. 

Add the chopped carrots and celery and cook until just tender – about 10 minutes.  Add the vegetable stock and wine and cook until the vegetables are well cooked and soft. 

Add the half & half, salt and pepper powder.  I add quite a lot of pepper as I love the kick.   Its best to blend with a hand blender to save mess but I don’t have one so used a regular blender.

Enjoy with toasted bread whole wheat and a glass of Pinot Grigio if so desired.  

Another great soup that for all vegetables is so filling.  It also freezes really well.