Celery and Courgette Soup
1h 10m
“This creamy, green soup is a brilliant winter warmer, and the tang of goats' cheese compliments it perfectly”
— Shico


Serves 4


Step 1

Chop the celery and the courgette into small pieces

Step 2

Cut the shallot into quarters and place in a bowl with the courgette and celery. Add olive oil, salt and pepper to the vegetables along with tarragon and thyme and toss to combine

Step 3

Place the unpeeled cloves of garlic into the dish, cover with a lid and roast in the oven for 1 hour at 200ºC

Step 4

Leave the roasted vegetables to cool enough to touch and squeeze the garlic out of the skin into the dish and discard the skins. Add vegetable stock and yoghurt

Step 5

Blend the soup to your desired consistency, strain, reheat and serve with goats’ cheese
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