A simple, quick and easy, vegan Celery and Carrot Soup recipe. This is a clear broth soup, seasoned with tarragon, white wine and a vegetable broth. Thinly slice your vegetables for a more aesthetic touch, or use a rough chop for a more rustic-type soup.
I have designed a very light and fresh soup recipe so this one is perfect to serve in the Summer or Spring time too! Delicious as is and when I have the time, I toast some freshly baked rye bread.
To make Celery and Carrot Soup, you will need the following ingredients:
In a medium saucepan, over medium-high heat, heat the oil. Add the onions and sauté for approximately 5 minutes, until tender.
Slowly stir in the carrots, celery, and tarragon and continue cooking for another 5 minutes, until the carrots are tender.
Stir in the vegetable broth and wine, and bring to a boil. Reduce to a simmer, an continue cooking for a further 15 minutes.
Serve hot!
This Celery and Carrot Soup recipe is a perfectly simple and fresh, vegan soup. If you’re looking for a good soup to serve in the warmer months, or a starter that is still relatively light, this recipe is the one to try! Tag #cookmerecipes in your own posts!
I love vegetable soup!
