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This light and creamy celery soup is so easy to make, loaded with vegetables and incredibly satisfying, making it perfect for a cozy dinner after a long day. Plus, it’s a great way to sneak in some leafy greens that my otherwise get overlooked!
Transitioning to a plant-based diet has been incredibly rewarding to me. I’ve discovered so many delicious recipes that not only taste amazing but also keep me energized. This creamy celery soup fits perfectly into my busy lifestyle—it’s quick to prepare and makes for excellent leftovers.
I expected this to be somewhat bland, like a can of Cream of Celery soup. Wow! Was I wrong. This is so flavorful.
– Suzanne G.
Nutritional Benefits Of Celery
Celery might not be the flashiest vegetable (who really liked “ants on a log“?), but it’s a powerhouse of nutrition. It’s low in calories, high in fiber and water content, and packed with vitamins and minerals like vitamin K, vitamin C, and potassium. For someone like me who enjoys staying active, incorporating foods rich in nutrients is essential for maintaining energy levels and supporting overall health.
One of the things I love most about celery is its versatility. It can add crunch to salads, serve as a base for soups, or even be blended into an Apple Celery Smoothie. But in this creamy celery soup, celery truly takes center stage, showcasing its bright, fresh flavor.
How to Store Celery
Store celery stalks in a slightly opened plastic bag (help retain moisture, but still give it room to breathe) in your vegetable crisper drawer. Celery should last 10 days in the fridge like this.
Celery Soup Ingredients
Here’s what you’ll need to blend up this delightful creamy celery soup:
- 6 fresh celery stalks: Chopped into small pieces to make about 8 cups. Fresh is key!
- 1 yellow onion: Finely chopped for that sweet, aromatic base.
- 4 garlic cloves: Minced for flavor that’s simply irresistible. You can always add more if you love it.
- 2 Russet potatoes: Peeled and chopped. This adds creaminess without dairy. The smaller you cut the potato the quicker the soup will cook.
- 4 cups of vegetable stock: Go for low-sodium vegetable broth for better flavor balance.
- 1/2 cup raw cashews: This is where the creaminess comes from—so rich and delicious! Plus, cashews add plant-based protein to this soup. Coconut milk is more common, but raw cashews have my vote. If you’re able to soak them ahead of time, do it.
- 2 tablespoons of avocado oil: Perfect for sautéing at high heat. You can also use avocado oil or coconut oil if you want and it’ll still be vegan-friendly.
- Salt and pepper: To taste, of course!
- Fresh herbs: I love using parsley and dill for a bright finish.
Step By Step Instructions
1. Prepare Your Ingredients
Start by washing and chopping your celery into small, even pieces. While you’re at it, finely chop the onion and mince the garlic. Having everything prepped makes the cooking process so much smoother. This is a great opportunity to get the family involved—get the husband and kids chopping in the kitchen!
2. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent—this usually takes about 5 minutes. The smell will start to fill your kitchen, and it’s enough to make anyone curious about what you’re cooking. Next, add the minced garlic and cook for another minute, letting those flavors meld together beautifully.
3. Add Celery and Potato
Now it’s time to bring in the star of the show: celery! Add your chopped celery and diced potato to the pot. Sauté for about 5-7 minutes, stirring occasionally. This step is essential for softening the veggies and enhancing their natural flavors.
4. Pour in the Vegetable Broth
Once your veggies are tender, pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender. Toss in the bay leaf, salt, pepper, cashews and cayenne pepper. This is a great time to tidy up the kitchen or help the kids with their homework!
5. Blend the Soup
After simmering, carefully use an immersion blender (or transfer soup to a blender). Blend until the soup is smooth and has a creamy texture. If you prefer a bit of texture, feel free to leave some chunks of veggies. Don’t forget to taste and adjust the seasoning with salt and pepper.
6. Serve and Garnish
Ladle the soup into bowls and swirl in some cashew cream, vegan yogurt or sour cream. Garnish with fresh herbs like parsley or thyme and hemp hearts for extra protein. You can also add a drizzle of olive oil or a sprinkle of chili flakes for an extra kick. Serve it alongside whole-grain bread or a fresh salad for a complete meal.
What Makes This Celery Soup Vegan?
Most celery soup recipes use chicken broth, butter or heavy cream yet this recipe uses vegetable stock, avocado oil and cashews.
Tips for Customizing Celery Soup
- Use Fresh Ingredients: Using fresh celery and parsley are key to getting that vibrant flavor. If it’s wilting, it won’t taste as robust in your soup.
- Experiment with Flavors: Feel free to add spices like cumin or smoked paprika for an extra layer of flavor. I love adding a dash of cayenne pepper for a spicy kick!
- Customize It: You can add other veggies, like carrots or green beans, to make it even heartier. The soup is quite forgiving, so play around with what you have on hand.
Serving Suggestions
This creamy celery soup pairs wonderfully with a variety of sides. We often enjoy it with a big, hearty salad or some whole-grain toast. If we’re feeling indulgent, I might whip up some vegan grilled cheese sandwiches. The gooey, melty plant-based cheese with the soup is a match made in heaven!
Storing Leftover Celery Soup
If you have any leftover soup, store in the refrigerator for up to 4 days. Reheat it on the stovetop, adding a splash of vegetable broth if it thickens too much. You can also freeze it for up to 3 months in Souper Cubes.
More Recipes that Use Celery
Transitioning to a plant-based diet has been a rewarding. I’ve discovered so many delicious recipes that not only taste amazing but also keep me energized. This creamy celery soup fits perfectly into our busy lifestyle—it’s quick to prepare and makes for excellent leftovers.
Creamy Celery Soup
Ingredients
Celery Soup
- 2 tbsp avocado oil
- 1 yellow onion diced
- 4 garlic cloves minced
- 6 celery stalks sliced to help with fibers
- 2 russet potatoes peeled and chopped
- 4 cups vegetable stock
- 2 bay leaves
- ½ cup raw cashews
- 1 tsp black pepper ground
- ⅛ tsp cayenne
- ¼ cup fresh dill
- ¼ cup fresh parsley
- 1 cup spinach
- 1 tbsp lemon juiced
- ½ tsp sea salt
Toppings
- ¼ cup hemp hearts
- ¼ tsp black pepper ground
- 2 tbsp fresh parsley chopped
- ¼ cup cashew cream optional
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the onion, and cook, stirring often, until it starts to soften and turn a little golden on the edges.
- Add the garlic and stir 1 minute, until fragrant.
- Add the celery, potatoes, vegetable stock, bay leaf, salt, pepper, cashews and cayenne. The liquid should just cover the veggies (if not, add up to 1 cup of water until covered).
- Bring to a rolling boil, turn heat down and cover. Allow to simmer gently until potatoes are tender, about 10 minutes.
- Turn heat off, remove bay leaf, and add fresh herbs, spinach and lemon juice.
- Using an immersion blender, blend until very silky smooth. Season with salt, to taste.
- Serve in bowls and add toppings.
This soup is amazing. I am not true fan of celery but this flavour in this soup is so good . The little bit of Cayenne take the soup to the next level.
Mmmm! So creamy