Celery Soup with Feta Cheese

Celery Soup with Feta Cheese

By Chef K.T. Murphy


10 oz celery, thinly sliced
1 small onion, diced
1 tbsp extra-virgin olive oil
1 tbsp all-purpose flour

green celery carrots and pepper flakes garlic
Photo by Pixabay on Pexels.com

1 cup of vegetable stock (ideally low sodium)
½ cup skim milk
Juice of 1 lemon
3 oz feta cheese, diced
Handful of fresh parsley, chopped


In a saucepan, heat the olive oil and sauté the onion until almost tender, but not browned. Add the celery and stir well. Sprinkle in the flour and keep on stirring for a few minutes. Pour in the vegetable stock and bring to a quick boil. Stir constantly. Immediately reduce the heat, cover and gently simmer for about 20 minutes. Place the soup into a blender and process until smooth. Then return the soup mixture to the saucepan, add the milk and season well with salt, pepper and the lemon juice. Reheat gently. (Serves 2)

Serve immediately, sprinkled with feta cheese cubes and parsley.


All the best, Good Food makes For Better Decisions.

Chef Murph

chef murph 3 way

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.