celery, apple and blue cheese garden soup | ProperFoodie
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Celery, Apple and Blue Cheese Garden Soup

A hearty celery soup with sweet apples and blue cheese. Perfect for a cold, autumnal night.
Total Time 1 hour
Servings 4
Calories 341kcal
Author Debbie


  • 1 tbsp olive oil
  • 2 Onions peeled and chopped
  • 2 garlic cloves finely chopped
  • 300 g of sweet green eating apples core removed and roughly chopped
  • 450 g celery stalks peeled to remove the stringy bits and chopped
  • 10 fresh sage leaves
  • 5 g oregano leaves or half tsp dried oregano
  • 250 g celery leaves washed and roughly chopped
  • 700 ml vegetable stock
  • 100 g blue cheese plus extra for topping
  • Salt and pepper to taste


  • In a large stock pan heat the olive oil, add the garlic and onions, then gently cook for 2-3 minutes.
  • Next add the apples, celery stalks, sage and oregano. Stir well before pouring in the stock.
  • Bring to a simmer and then add the celery leaves. Mix well to help the leave to wilt.
  • Pop on the lid and leave to simmer gently for 20 minutes, check occasionally.
  • Once the celery and apple have softened remove from the heat and ladle the soup into a blender. Blend on high for 5 minutes to ensure the soup in nice a smooth, then return to the pan. To create a perfectly smooth consistency; sieve the soup back into the pan (make sure you push as much through the sieve as possible, otherwise some flavour may be lost).
  • (if freezing your soup, stop at this point and ladle into seal-able containers - add blue cheese and seasoning when ready to defrost and reheat)
  • Put the blended, sieved soup back on a low heat and melt in the blue cheese. Taste and add more cheese if desired and season.


Serving: 338g | Calories: 341kcal | Fat: 13.6g