• Cooking Time:
  • Servings: 3-4
  • Preparation Time:


This creamy, green soup is ideal any time of the year, but especially when you feel like having something warm and colourfull to brighten your day.

I prepared some semolina dumplings to with this soup, but you can have it plain, with bread crostini or small size pasta like tubettini for example.


  • 300 g celery (about 6 stalks)
  • 100 g frozen or fresh peas (1 cup)
  • 1 small onion
  • 1 medium size potato
  • 2 cubes of vegetable buillion
  • about 1 litre water (or a little more)


  • Clean and chop the celery.
  • Peel and dice the potato.
  • Put them in a pot with cold water and add the fresh or frozen peas as well.
  • Peel the onion and brown it for a few minutes in an empty skillet. This will add some nice smell and flavour to your soup.
  • Add the onion to the pot with other vegetables and bring to boil.
  • Lower the heat and cook covered for about 45 min to 1 hour. Check when vegetables are cooked.
  • Put the vegetables with little stock in a blender and process until smooth and creamy.
  • Add the buillion cubes to the rest of the stock and let it boil slightly.
  • Add the puréed vegetables, mix gently to blend everything and let simmer for a minute or two.

Website Credit: http://dajana-bakerscorner.blogspot.com/2009/09/green-and-warm.html

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