A can of Cream of Celery soup is light and summery, yet still warming and hearty. It’s perfect for this time of year, where winter is slowly but surely leaving us behind and spring is almost within touching distance. But what can you have with this soup to make the most of your meal each time? Finding the ideal side to complement this soup can feel like a challenge, but we’ve put together the perfect partners for you to enjoy!

Cheese and Thyme Crackers

Cheese and Thyme Crackers

Serves 4

Ingredients:

  • 2 tsp thyme leaves
  • 1 tbsp all-purpose flour
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 1 4-ounce piece Parmesan cheese

Method:

  1. Finely grate the Parmesan cheese and tear the thyme into small pieces.
  2. Mix the Parmesan, salt, flour and thyme in a bowl.
  3. Spoon out about a tablespoon of the mixture each time onto a baking tray.
  4. Bake for about 8-10 minutes and then allow to cool.

Stuffed Squash

Serves 4

Ingredients:

  • 35g butter
  • 2 large leeks
  • 1tsp English mustard
  • 4tbsp crème fraiche
  • 125g Gruyere, grated
  • 4 small squash (approx. 400g each)
  • Thyme sprigs

Method:

  1. Preheat the oven to Gas Mark 5/190°C/Fan 170°C.
  2. Chop the leeks into chunks. In a medium saucepan, melt the butter and add the leeks. Once they begin the sizzle, turn the heat down and cover the pan. Continue to sweat the leeks for about 10 minutes, or until they are softened.
  3. Take the pan off the heat and add the mustard, crème fraiche and cheese. Stir together and season thoroughly.
  4. Take each squash and cut a small section off the bottom to allow them to stand up on a baking tray. Then, cut a lid off the top of each one and set to one side. With a knife, cut out the centre of each squash and, using a teaspoon, remove the seeds and fibres.
  5. Divide the leek mixture evenly between the squashes and place the thyme sprigs in each. Put the lids back on and place on a baking tray.
  6. Bake in the oven for 50-60 minutes or until the flesh is tender, which may take longer if the squashes are larger. Serve immediately.
stuffed squash
Baked Parmesan Broccoli

Baked Parmesan Broccoli

Serves – 2-4  

Ingredients  

  • 680g broccoli, cut into florets of even size 
  • 3-4 tablespoons extra virgin olive oil 
  • Juice from half a lemon, about 1 Tbsp 
  • Salt 
  • 2-3 garlic cloves, minced 
  • Freshly ground black pepper 
  • 60g grated Parmesan cheese, or to taste 

Method  

  1. Preheat oven to 220°C/200°F/Gas Mark 7
  2. Toss the chopped broccoli and garlic with olive oil, lemon juice and salt in a large bowl.
  3. Then add in the minced garlic and gently toss.
  4. Cover a baking sheet in foil and generously oil.
  5. Place the broccoli florets in a single layer on the baking tray
  6. Roast for 16-20 minutes until cooked through. The broccoli should be fork soft, and golden brown.
  7. Pour the broccoli into a bowl and toss with the parmesan and black pepper to get the perfect amount of melt on the cheese.
  8. Serve immediately with some cream of celery soup and enjoy! 

Lemon and Feta Quinoa Salad

Serves 2-4

Ingredients:

  • 300g cooked quinoa (in vegetable stock)
  • 100g Feta cheese
  • 2 lemons
  • ½ red onion
  • Handful of basil
  • Handful of coriander
  • 8 cherry tomatoes
  • 1tbsp olive oil

Method:

  1. Prepare your herbs by chopping them finely, along with the onion and the tomatoes.
  2. Crumble the Feta into lumps.
  3. Mix the onion, tomatoes, and cooked quinoa in a large bowl. Then add two thirds of the feta and herbs.
  4. Cover in the olive oil and juice of 1 ½ of the lemons. Mix together thoroughly.
  5. Move the mix to your serving bowl and top with the rest of the feta, herbs, and the wedge of remaining lemon.
lemon and quinoa salad
Baked Stuffed Potatoes

Baked Stuffed Potatoes with Sour Cream, Bacon and Chives

Ingredients

  • As many baking potatoes as needed
  • 6 tablespoons unsalted butter (softened)
  • 120ml sour cream
  • 5 slices cooked bacon, crumbled
  • 500g grated cheese, or one bag
  • 1/2 teaspoon flaked sea salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1 medium thinly sliced scallion or red onion, for garnish

Method

  1. Gather the ingredients. Heat oven to Gas Mark 5/190°C/170°C Fan with a rack placed in the middle.
  2. Prick the potatoes all over with a fork.
  3. Rub the potatoes with a third of the butter
  4. Place the potatoes on the oven rack and bake for 45-55 minutes or until the potatoes are soft when pressed with a finger. If they are not soft to touch, place a skewer through to cook the centre.
  5. Once soft to touch, remove the potatoes from the oven and cool them on until they can be handled. Don’t turn the oven off though!
  6. When the potatoes are cool enough, carefully cut them in half lengthwise.
  7. Remove the cooked centre from the skins, leaving about enough potato to create a shell.
  8. Place the cooked potato flesh in a large bowl. Add the remaining 4 tablespoons softened butter and beat until combined, either by hand or with an electric whisk.
  9. Stir in the sour cream, bacon, cheese, salt, and pepper and beat until fluffy.
  10. Spoon the potato mixture back into the potato shells and sprinkle with paprika and any other seasonings of choice.
  11. Place on a tray, or wrap in foil, and put back in the oven.
  12. Bake until the potatoes are slightly puffed and beginning to turn golden brown on the edges.
  13. Garnish as desired

Classic Cheese and Onion Toastie  

Ingredients 

  • 2 slices thick bread 
  • 1 sliced onion, red or white 
  • 2 handfuls grated cheese 
  • 2 tbsp butter 

Method  

  1. Finely slice the red onion into pieces  
  2. Grate the cheese and put in a bowl to the side  
  3. Butter the bread facing outwards of the bread 
  4. Build the sandwich by filling with cheese and onion, with the buttered side of the bread facing outwards 
  5. Heat a non-stick frying pan to medium heat 
  6. Add the sandwich, butter side down, put a lid on the pan, then allow the toastie to cook for 2 minutes. 
  7. After 2 minutes, flip the sandwich and replace the lid - cook for a further 2 minutes, or until the bread is browned and the cheese melted 
  8. If you need to allow any additional time to allow the bread to brown - just flip it back and allow it to cook to your liking 
  9. Enjoy! 
cheese and onion toastie

If you feel like you’re in the mood for a light dinner then a can of Campbell’s Cream of Celery soup is perfect, especially when partnered with one of these gorgeous sides! Full of refreshing flavours and eaten all year round, why not have a go at finding your own perfect partner for our Cream of Celery soup?

For more inspiration on how to put our soups to good use, check out our recipe section!

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