Cream of Celery Soup with Saffola Pepper and Spice Oats

Cream of Celery Soup with Saffola Pepper and Spice Oats Recipe

When celery and oats are pureed together and give out an aromatic flavour which is truly delicious.The name itself is creamy, but the recipe contains no cream, the addition of oats adds substance and creaminess to the soup. Enjoy this soup with some freshly baked Italian bread.

Cooking time
20 min


    • 2 to 3 celery or celery root, freshly chopped 
    • 1 Packet of Saffola Pepper and Spice Oats
    • 1 teaspoon Saffola oil
    • 2 spring onions
    • 4 cups of water (or vegetable stock)
    • salt to taste
    • black pepper, freshly ground to taste

How to make Oats Nut Crispbread

    • In a saucepan, heat the butter over a low-to-medium heat. Add the celery and spring onions and sauté for a few minutes until tender. Set aside to cool
    • Once cooled, puree the celery mixture, along with the oats and salt, adding water as needed until really smooth
    • Strain the puree to remove any residue or fibre. Add the remaining water to the puree and bring the soup to a boil
    • Season to taste with salt and crushed pepper and serve the Celery Soup warm along with a toasted Italian Bread

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