Creamy Celery Soup

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!

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.

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.

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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.

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.

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 Freezer System.

4.75 (4)

Creamy Celery Soup

Jen Hansard

This celery soup simmers thinly sliced celery, russet potatoes and cashews in one pot, then blends silky and dairy-free. Fresh dill, parsley and spinach go in off the heat to stay bright green, and it takes 30 minutes.

Review Save Print Pin

Serves: 4

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Ingredients 

Celery Soup

• ▢ 2 tablespoon avocado oil
• ▢ 1 yellow onion diced
• ▢ 4 garlic clove minced
• ▢ 6 celery stalks sliced to help with fibers
• ▢ 2 russet potatoes peeled and chopped
• ▢ 4 cup vegetable stock
• ▢ 2 bay leaves
• ▢ ½ cup raw cashews
• ▢ 1 teaspoon black pepper, ground ground
• ▢ ⅛ teaspoon cayenne
• ▢ ¼ cup fresh dill
• ▢ ¼ cup fresh parsley
• ▢ 1 cup spinach
• ▢ 1 tablespoon lemon juiced
• ▢ ½ teaspoon sea salt, unrefined

Toppings

• ▢ ¼ cup hemp hearts
• ▢ ¼ teaspoon black pepper, ground ground
• ▢ 2 tablespoon fresh parsley chopped
• ▢ ¼ cup cashew cream optional

Instructions 

• In a large pot, heat the avocado oil over medium-high heat. Add the onion and cook, stirring often, until it starts to soften and turn golden at the edges. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the celery, potatoes, vegetable stock, bay leaves, salt, pepper, cashews and cayenne. The liquid should just cover the vegetables; if it doesn’t, add water until they’re covered.
• Bring to a rolling boil, then reduce the heat, cover and simmer gently until the potatoes are tender, about 10 minutes.
• Turn off the heat and remove the bay leaves. Add the dill, parsley, spinach and lemon juice.
• Using an immersion blender, blend until very smooth. Season to taste with salt.
• Ladle into bowls and top with the hemp hearts, pepper, parsley and cashew cream, if using.

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Recipe Notes

• Prep Tip: Slice the celery thinly so its fibers break down and the soup blends silky smooth.
• Blender Tip: Without an immersion blender, let the soup cool slightly and purée it in batches in a standard blender, removing the center cap and covering the opening with a towel.
• Instant Pot Method: Sauté the onion and garlic in the oil on Sauté, then add the celery, potatoes, stock, bay leaves, seasonings and cashews. Pressure cook on high for 6 minutes, let the pressure release naturally for 10 minutes, then finish with the herbs, spinach and lemon.
• Storing: Refrigerate leftovers in an airtight container for up to 4 days. Rewarm gently and add a splash of homemade vegetable stock if the soup has thickened.

Nutrition

Serving: 2 cups | Calories: 351 kcal | Carbohydrates: 35 g | Protein: 11 g | Fat: 20 g | Saturated Fat: 3 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 10 g | Sodium: 1298 mg | Potassium: 860 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 2115 IU | Vitamin C: 23 mg | Calcium: 96 mg | Iron: 5 mg

Equipment

Vitamix immersion blender

2-in-1 citrus squeezer

6-qt enameled Dutch oven

Le Creuset measuring cups

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