• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
subscribe
search icon
Homepage link
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
×
You are here: Home » Cooking methods or Occassions » Make Ahead Recipes

Published: Nov 7, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Vegan Cream of Celery Soup

Share it!

two bowls of vegan cream of celery soup served with toasted pita and herbs
Jump to Recipe Print Recipe
A simple celery soup, full flavour and dairy-free. It will become a favourite.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 202kcal
Vegan, Vegetarian
Soup

Something about this simple cream of celery soup will capture your heart. Basic, yet sophisticated. Simple ingredients and vegan. You can make this soup in less than 30 minutes. No dairy. Just whole, simple ingredients. Cozy up to a bowl.

two bowls of vegan cream of celery soup served with toasted pita and herbs

Secret for the best creamy vegan soup

Time and time again, I have been disappointed by "cream" vegan soups. A vegan cream soup tends to lack flavour and texture. The flavour is always a bit weak - maybe an underlying sweetness that just should not be there. Opaque, but not creamy. Smooth but missing that velvety mouth-feel that only a full-fat dairy cream can accomplish. Just never right. Until now...

I have discovered the secret to a creamy and rich vegan soup that is both good for you and satisfying. The secret is 2 ingredients: cashews and potatoes.

Cashews add fat and creamy fullness

A cream soup needs fat. But adding more oil will not help. Oil - whether coconut or olive oil will just eventually separate itself from the rest of the soup and just sit on top.

Enter the magic of cashews, which puree down to a velvety smoothness, they are a perfect stand-in for heavy cream.

You can soak the cashews separately then add the drained and soaked cashews to the soup as you puree, or

To save time, just throw the cashews into the soup pot with the veggies and they will soften with the veggies. This is totally an appropriate method if you just don't have enough time to plan ahead, and will help get the smoothest texture.

Potatoes add body and substance

Adding just a couple of small potatoes to the soup, literally, a handful of diced potatoes gives the fat from the cashews something to hold on to. The starch from the potatoes helps thicken the soup without making the soup paste-y.

vegan celery soup served in white bowls and garnished with crunchy pita chips

How to make vegan cream of celery soup

This is truly a simple soup. Simply heat a soup pot over medium heat and throw all the vegetables in - celery, a diced onion, garlic and potatoes - along with the vegetable stock, cashews and spices.

Bring to a gentle boil then reduce heat and simmer until the veggies are tender. About 15 minutes.

REMOVE THE BAY LEAVES!

Stir in some fresh parsley. Remove from heat and puree.

I like to puree my soup in a blender. I find I get the creamiest and smoothest texture using a high-speed blender. I use Blendtec. A high-speed blender is definitely an investment, but worth it as it will last a lifetime.

If using a blender, you will need to blend the soup in 2-3 batches. Do not overfill your blender with hot soup! And make sure the blender is vented. Most blender lids have some vents built-in. Place a kitchen towel over the vents of the blender so you don't get splashed by hot soup and to protect yourself from hot escaping steam.

You can also use a hand-held immersion blender or a regular blender.

TIP: If using a hand-held blender or regular blender (not a Vitamix or Blendtec) make sure you slice your celery thinly. The fibrous ribs in celery may not break down as well with a lower-powered blender, so make sure you slice the celery thinly to get a smooth soup. If you are using a high-speed blender, I don't find being this precise is necessary.

Serving and storage

Serve this soup with crunchy baked pita chips, a little fresh parsley or green onions, and a sprinkle of hemp seeds.

As a main dish or lunch serving you will get 4 hearty servings from this recipe. As a starter, the recipe will easily feed 8.

This soup keeps nicely in a covered container and refrigerated for about 4 days. Just reheat portions before serving.

creamy celery soup made with simple and healthy ingredients

Meal Prep

Start to finish this vegan celery soup takes less than 30 minutes. And most of that time is hand-free while the soup simmers. So it's a simple addition to my weekend meal prep routine. While the soup simmers I clean a few other veggies or prep some tofu for baking.

Once made, I store the soup in an air-tight container and refrigerate it for lunches during the week.

For a packed lunch - soup can be reheated in the morning and transferred to a thermos. Add some pita wedges for dunking.

For work from home days - I reheat servings as needed, sprinkle with some hemp seeds and serve with some toast or these crackers.

For busy weeknight dinners - having a batch of this soup in the fridge means dinner is can be ready in minutes. Add a crusty loaf of bread or grilled cheese (vegan or otherwise) for an easy dinner.

📖 Recipe

two bowls of vegan cream of celery soup served with toasted pita and herbs
5 from 6 votes

Vegan Cream of Celery Soup

A simple celery soup, full flavour and dairy-free. It will become a favourite.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 202kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 head of celery cleaned and roughly choppped, leaves as well
  • 1 small white onion
  • 3-4 fat cloves of garlic
  • ½ cup cashews
  • 2 small potatoes -- about a small fist sized or smaller -- about 1-1-½ cups chops - peeling is optional
  • 4 cups stock or water
  • healthy pinch of salt
  • 2 bay leaves
  • pinch of cayenne
  • ¼ cup of fresh parsley chopped

for serving:

  • more parsley
  • green onion finely sliced
  • good olive oil
  • hemp seeds
  • toasted pita bread chunks

Instructions

  • Heat olive oil in a large pot or dutch oven.
  • Rough chop all the vegetables add to pot with stock, add salt and cayenee and bay leaves. Bring to a boil and then reduce to a simmer until vegetables are tender 15-20 minutes.
  • Transfer soup to a blender along with ¼ cup of lightly chopped fresh parsley. Make sure you remove the bay leaves. Blend soup at high speed until smooth and creamy. You will need to do this in 2 or 3 batches. Please ensure that you vent your blender to allow the steam to escape.
  • Taste for seasoning -- add enough salt and pepper. And serve with a drizzle of good olive oil, a sprinkle of hemp seeds and toasted pita bread.

Notes

Nutritional information excludes garnishes.
Soup will keep in a covered container and refrigerated for 3-4 days.
Makes a great first course if served in smaller portions. As a starter, this recipe will serve 6-8. 
Calories: 202kcal (10%) Carbohydrates: 23g (8%) Protein: 5g (10%) Fat: 11g (17%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Sodium: 17mg (1%) Potassium: 540mg (15%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 50IU (1%) Vitamin C: 20mg (24%) Calcium: 31mg (3%) Iron: 2mg (11%)
Trish | The In Fine Balance Food Blog
Tried this recipe?Mention @infinebalance or tag #infinebalance!

My favourite soup pot is an enamelled cast-iron-covered dutch oven. Its a work-horse in my kitchen. I use this pot several times a week, it is virtually non-stick, seals tightly when needed and is just the perfect size for soup making. And just feels substantial when cooking. I use this Cuisinart pot most of the time. It's substantially less expensive than other brands.

More Meal Prep and Make Ahead Recipes

  • whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds
    High Protein Cottage Cheese Breakfast Bowls
  • a slice of caramel banana dessert on plate with pecans and caramel drizzle, full dessert dish in background
    No-Bake Caramel Banana Dessert
  • chia seed pudding in 2 glass jars with blueberries, strawberries and kiwi
    Easy Vanilla Chia Seed Pudding
  • Apple Cinnamon French Toast Casserole

Share it!

The latest recipes

a stack of 3 vegan morning glory muffins made with sprouted spelt flour

Vegan Morning Glory Muffins made with Sprouted Spelt Flour

a stack of Hello, Dolly! chocolate chip cookies

Hello, Dolly! Chocolate Chip Cookies

kale and couscous salad with goat cheese and apricots

Goat Cheese & Kale Salad with Couscous

whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds

High Protein Cottage Cheese Breakfast Bowls

lentil salad with carrots and peas in while serving bowl

Easy Lentil and Pea Salad

maple cheesecake with maple whipped cream and maple glazed pecans on a table

Canadian Maple Cheesecake

Reader Interactions

Comments

    5 from 6 votes (4 ratings without comment)

    Leave a reply: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. chris travers says

    November 09, 2022 at 10:59 am

    5 stars
    Wonderful! Thank you so much for this lovely and flavorful recipe 🙂

    Reply
    • Sherrie says

      May 19, 2024 at 8:47 pm

      5 stars
      I have been wanting to make cream of celery soup have never had cream of celery before, my husband wasn’t interested in it, but made it anyway. To his surprise he loved it. I did not use any olive oil or any oil. Thank you for this recipe.

    • Trish says

      July 02, 2024 at 9:14 am

      So glad you enjoyed it!

Primary Sidebar

Trish Cowper

Hi. I'm Trish.

I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

more about me →

Popular

  • a stack of 3 vegan morning glory muffins made with sprouted spelt flour
    Vegan Morning Glory Muffins made with Sprouted Spelt Flour
  • a stack of Hello, Dolly! chocolate chip cookies
    Hello, Dolly! Chocolate Chip Cookies
  • kale and couscous salad with goat cheese and apricots
    Goat Cheese & Kale Salad with Couscous
  • lentil salad with carrots and peas in while serving bowl
    Easy Lentil and Pea Salad
  • maple cheesecake with maple whipped cream and maple glazed pecans on a table
    Canadian Maple Cheesecake
  • baked vanilla donuts with sprinkles on a baking rack
    Baked Vanilla Donuts
  • open jar of honey strawberry jam with a spoon in it
    Low-Sugar Strawberry Jam with Honey & Vanilla
  • spinach mac and cheese with crispy bread crumb topping in a red casserole dish
    Creamy Spinach Mac and Cheese

Footer

About

  • About
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up!! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

7ads6x98y

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.