Leek & Celery Soup

When vegetables are starting to look a little worse for wear, and are in the reduced aisle in supermarkets there’s only one thing to do with them, make soup. I spotted celery for 17p last night which I couldn’t resist. Making your own soup is one of the cheapest meals you can make, packed full of veg and easy to freeze. Soup is the ultimate cheap eat for the savvy student. A large pot makes making soup a lot easier, and is versatile for many other dishes too,  this one from ikea ticks all the boxes.


I chose to add in a bag of soffrito, which is just a vegetable base for soup consisting of red onion, carrot and celery. You could just as easily make this yourself with one red onion and one carrot chopped, forgoing the celery as there’s plenty already going in. Try to buy vegetables loose, the price per kg is almost always cheaper and you don’t buy more than you need to. It tends to be larger supermarkets that offer a wider range of loose vegetables, or independent fruit & veg shops.


  • Celery – About 8-10 stalks chopped
  • 2 medium leeks chopped
  • 1 packet soup veg mix/soffrito
  • 800ml of Bouillon Vegetable Stock (or any vegetable stock cubes)
  • 250ml boiling water
  • Salt & Pepper
  • 2 tablespoons Olive oil



  • Chop the veg and rinse through a colander under cold water
  • Pour the olive oil into the soup pot on a gentle heat
  • Add the soffrito/soup base and gently stir occasionally, seasoning with salt & pepper
  • Next add in the chopped leeks and celery, allowing to cook down and soften for about 10 minutes
  • Prepare the Bouillon stock and add to the pot, along with the boiling water
  • Set the lid on and let the vegetables cook gently for a further 15-20 minutes
  • You can leave it at this point if you like a chunky vegetable soup, otherwise take off the heat and use a stick blender
  • This part is down to personal preference, the longer you blend for the fewer chunks there will be


This recipe makes for a fairly thick soup. It’s safer to err on the side of caution at first, adding in more water to make a thinner, or runnier soup. Soup can be frozen easily in tupperware, defrosting quickly when desired. You can extend the quantity of the soup after some has been eaten by adding more water with a little stock to maintain the flavour. You can also throw in whatever vegetables you have at the back of the fridge, nothing takes care of them better than a soup.


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