Creamy Mediterranean Carrot & Celery Soup Recipe (8 Ingredients, 30 Minutes) Mediterranean Diet Recipes Soups Lunch Dinner Gluten-free Vegetarian Vegetables

If you love Mediterranean cooking and you love soup, then I have a great recipe for you. This creamy Mediterranean carrot and celery soup recipe takes the flavor and nutrition of the Mediterranean Diet and wraps them into a soothing soup that you will love.

This gorgeous golden soup recipe is velvety smooth and incredibly soothing. Here's what you need to make this flavorful gluten-free soup recipe: extra-virgin olive oil, carrots, celery, onions, garlic, chicken or vegetable broth, buttermilk and fresh lemon juice. Check out the health benefits of carrots, the health benefits of celery and the health benefits of buttermilk. The fresh dill and parsley garnishes are optional, but highly recommended.

This nutritious soup recipe starts out as many soups do – in a soup pot. But the secret to the creamy deliciousness is sending the cooked soup for a spin through your blender. The result is a savory soup with a soft and buttery texture that's perfect for dinner and then for lunch the next day. Be sure to serve some warm, crusty bread to soak up this hearty vegetable soup so you don't miss a single drop!

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Cuisine: Mediterranean / American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 12 ounces baby carrots, chopped
• 6 celery stalks, chopped
• 3 teaspoons minced garlic
• 4 cups chicken broth (or vegetable stock)
• 2 cups buttermilk (or milk of choice)
• 2 tablespoons fresh lemon juice
• fresh dill and fresh parsley, for serving (optional)

Recipe Notes

• To make this soup vegetarian, use vegetable stock instead of chicken broth.

• I prefer to squeeze my own fresh lemon juice, but in a pinch, you can use bottled lemon juice.

• Garnish with fresh chopped dill and parsley, if desired.

• Garnish with a lemon wedge, if desired.

• Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

1. In a large soup pot or Dutch oven, add the olive oil over medium high heat. Add the onions, carrots, celery and garlic to the pot. Sauté vegetables for a few minutes until crisp-tender.
2. Add the chicken broth to the pot. Season with salt and black pepper, to taste, if desired. Stir to combine and bring to a boil.
3. Reduce heat and simmer for 10 to 15 minutes, or until vegetables are soft. Remove from heat.
4. Add the buttermilk and stir to combine.
5. Allow soup to cool for a few minutes, until it's at a temperature that's safe for your blender. My Breville Super Q blender advises: "Never blend boiling hot liquids. Allow temperature to drop before putting into the jug for blending." Once the soup can be safely placed into the blender, pour as much as is safe for your blender into the jug. Blend until smooth.
6. You may need to blend the soup in batches until all the soup is blended. Pour each batch of soup into another soup pot. (As you blend all the soup from the original soup pot, add the blended soup to the new soup pot.)
7. Once all the blended soup is in the new soup pot, stir in the lemon juice.
    
8. Serve soup in individual bowls and garnish with fresh chopped dill and parsley, and with a lemon wedge, if desired.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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