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Simple Celery and Jalapeño Soup 2

Simple Celery and Jalapeno Soup

Course Soup
Keyword Jalapeno Pepper
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 100kcal


  • 1 tablespoon olive oil
  • 1 large onion
  • 1 teaspoon crushed garlic
  • 1 jalapeno pepper chopped
  • 4 stalks celery quarter
  • 3 large potatoes quarter
  • 4 cups vegetable broth or chicken broth
  • 1 cup milk


  • In a large pan over medium heat, warm the olive oil, then fry the onion and garlic for two minutes (stirring often.)
  • Add the olive oil, onion and garlic and fry for 2 minutes stirring
  • Add the jalapeño pepper, celery and potatoes to the pan. The pour the broth into the pan. Bring the broth to a simmer and allow the vegetables to cook for 20 minutes (or until they are cooked through.)
  • Season the broth and vegetable mix with salt and pepper, then add the mix to a blender with the cup of milk. Blend on high power for 1 minute, or until the soup is completely smooth.
  • If needed, add the soup back into the pan to heat. Otherwise, serve with crusty bread and addition jalapeño slices (optional.)



Calories: 100kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 1000mg | Potassium: 238mg | Fiber: 1g | Sugar: 7g | Vitamin A: 817IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg