Ingredients
2 tablespoons olive oil, divided
10 ribs celery, cut into thirds
3 medium Yukon gold potatoes, peeled and diced
1 cup cremini mushrooms, sliced
1/2 teaspoon dry thyme
4 cups water or vegetable stock
1 cup elbow pasta
Salt and black pepper, to taste
Optional: paprika or red pepper flakes, fresh dill or parsley, extra virgin olive oil for garnish
Instructions
- Preheat oven to 400°F. Place celery on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 30 minutes until lightly browned.
- In a large pot, heat remaining olive oil over medium heat. Add mushrooms and sauté for 8–10 minutes until browned. Season with salt and pepper.
- Add diced potatoes and cook for 5 minutes. Stir in thyme and cook for 1 more minute.
- Pour in vegetable stock or water. Bring to a boil, then reduce to simmer for 20 minutes or until potatoes are fork-tender.
- Scoop out half the cooked potatoes and transfer to a food processor. Add roasted celery and some broth from the pot. Blend until smooth and creamy.
- Return purée to the soup pot. Bring soup back to a boil and add elbow pasta. Cook until pasta is al dente.
- Season with salt and pepper to taste. Serve hot, garnished with dill, paprika or red pepper flakes, and a drizzle of olive oil if desired.
Notes
- Use broth instead of water for extra depth of flavor.
- Add garlic or onion for additional aromatics.
- Stir in beans or lentils to boost protein.
- Swap elbow pasta with shells or gluten-free options if needed.
- Not ideal for freezing due to pasta and potatoes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
