Hi there! I can’t wait to share this amazing recipe with you! Vegan celery soup has been a go-to comfort food in my home for years. It’s one of those dishes that feels like a warm hug after a long day. What I love most about this soup is its simplicity, yet it’s packed with flavour and goodness. Whether you’re new to plant-based cooking or just need a quick, healthy meal idea, this recipe is perfect.
Why You’ll Love This Vegan Celery Soup
Trust me, once you try this soup, it’ll also become a staple in your kitchen; here’s why I think it’s so special:
- Nutritious and Low-Calorie: Celery is one of those underrated vegetables that’s so good for you. It’s full of vitamins, fibre, and antioxidants and incredibly low in calories. I feel great knowing I’m nourishing my body while enjoying a delicious meal.
- Quick and Easy: Let’s face it—we’re all busy. This soup comes together in under 30 minutes, a lifesaver on hectic days.
- Dietary-Friendly: Being vegan, I love recipes that work for everyone. This soup is naturally plant-based, gluten-free, and completely dairy-free. Plus, it’s easy to tweak based on what you have at home.
- Customizable: I’ve played around with this recipe, adding different herbs and spices. It’s so versatile and forgiving—you can make it your own.
Ingredients You’ll Need for Vegan Celery Soup
Before we get started, let’s talk about ingredients. I’m all about keeping things simple and using what I already have in my kitchen. Here’s what you’ll need:
- Celery Stalks: This is the star of the show. Fresh celery gives the soup its light, savoury flavour.
- Vegetable Broth: I always keep a carton of veggie broth on hand. It adds so much depth to the soup.
- Coconut Milk or Almond Milk: These non-dairy options are perfect if you love creamy soups like I do.
- Onion and Garlic: These are my go-to aromatics. They make the soup smell amazing while cooking.
- Potatoes (Optional): Sometimes, I add a potato to make the soup even creamier. It’s totally up to you.
- Olive Oil: Just a little bit for sautéing. It brings out the sweetness of the onion and garlic.
- Seasonings: I usually keep it simple with salt, pepper, and a sprinkle of thyme or parsley.
Pro Tip: Fresh ingredients make a difference here, especially the celery. Suppose you can get organic, even better!
How to Make Vegan Celery Soup (Step-by-Step Guide)
Making this soup is so easy, and I promise you’ll feel like a pro in the kitchen. Here’s how I do it:
1. Prepare the Vegetables
First, wash your celery and chop it into small pieces. Dice your onion and garlic; if you’re using a potato, peel and chop that too.
2. Sauté for Flavor
Heat a tablespoon of olive oil in a big pot over medium heat. Toss in the onions and garlic and let them cook until soft and fragrant. This step always fills my kitchen with the most incredible smell.
3. Add Celery and Broth
Next, throw in your chopped celery. Let it cook for a few minutes before pouring in the vegetable broth. If you’re using potatoes, add them now, too.
4. Simmer
Bring everything to a boil, lower the heat and let it simmer for about 15-20 minutes. You’ll know it’s ready when the celery and potatoes are nice and tender.
5. Blend
Here comes the fun part. I use an immersion blender to purée the soup right in the pot. If you don’t have one, a regular blender works, too—just do it in batches and be careful with the hot liquid.
6. Add Creaminess
Stir in the coconut milk or almond milk. This is when the soup comes to life. Give it a taste and tweak the seasoning to your liking if needed.
7. Serve
Scoop it into bowls and sprinkle on your favorite toppings! I’m a big fan of fresh parsley and a drizzle of olive oil.
Tips for the Perfect Vegan Celery Soup
Over the years, I’ve learned a few tricks to make this soup even better. Here are my top tips:
- Blending Tip: If you like a chunkier texture, only blend half the soup and leave the rest as is. It’s the best of both worlds.
- Adjusting Thickness: Cut back on the broth or add more potato if you want it thicker. For a thinner soup, just add a splash of water or broth.
- Enhancing Flavor: A squeeze of fresh lemon juice at the end brightens the flavours.
- Storing Leftovers: This soup keeps beautifully in the fridge for up to five days. I also freeze portions for those nights when I don’t like cooking.
How to Serve Vegan Celery Soup
This soup is so versatile when it comes to serving. Here’s how I like to enjoy it:
- Pair with Bread: There’s nothing like dunking a slice of crusty sourdough into this soup. So satisfying!
- Top It Off: I love adding vegan croutons or a sprinkle of nutritional yeast for a little extra something.
- Add a Side Salad: A fresh salad with mixed greens and a tangy vinaigrette makes a perfect pairing.
- Meal Prep: This soup is a lifesaver during busy weeks. I portion it into containers so I always have a healthy meal ready.
Frequently Asked Questions About Vegan Celery Soup
Is celery soup good for weight loss?
Absolutely! It’s low in calories, high in fibre, and keeps you feeling full without being heavy. I’ve found it’s a great addition to a balanced diet.
Can I make this soup without coconut milk?
Yes, you can! I’ve made it with almond milk, cashew cream, and even oat milk. All work beautifully.
What other veggies can I toss into this soup?
Carrots, leeks, or zucchini are fantastic additions. I’ve tried them all, and they each bring something unique to the table.
How long does vegan celery soup last?
If you store it in an airtight container, it will last up to five days in the fridge or three months in the freezer.
Conclusion Vegan Celery Soup
There you have it—my favourite vegan celery soup recipe! It’s simple, nutritious, and oh-so-comforting. I hope you try it and love it like I have. There’s something so rewarding about making a wholesome meal from scratch and sharing it with the people you love.
If you make this soup, I’d love to hear how it turned out! Snap a photo, tag me on social media, and celebrate your culinary masterpiece together. And if you have any tips or tweaks, share them in the comments below. Happy cooking!
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Vegan Celery Soup
Ingredients
- 6 cups celery stalks chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 1 large potato peeled and diced, optional
- 4 cups vegetable broth
- 1 cup coconut milk or almond milk
- 1 tbsp olive oil
- 1 tsp dried thyme or 1 tbsp fresh thyme
- Salt and pepper to taste
- Fresh parsley for garnish, optional
Instructions
- Wash and chop the celery, onion, and garlic. If using potatoes, peel and dice them into small chunks.
- Warm up some olive oil in a big pot over medium heat. Add diced onion and minced garlic. Cook for 3-4 minutes until it’s soft and smells amazing.
- Add the chopped celery and potato to the pot. Stir and cook for another 2-3 minutes. Add the vegetable broth and toss in some thyme. Bring it to a boil, then lower the heat to let it simmer. Cook for 15-20 minutes until the celery and potato are tender.
- Blend the soup in the pot with an immersion blender until it’s nice and smooth. Or, you can pour the soup into a blender in batches instead.
- Stir in the coconut milk (or almond milk). Taste it, and sprinkle in some salt and pepper if it needs extra flavour.
- Ladle the soup into bowls. Garnish with fresh parsley, a drizzle of olive oil, or vegan croutons if desired. Enjoy warm!
Notes
- Thickness: Reduce the vegetable broth slightly for a thicker soup or add more potato.
- Blending Tip: If you prefer a chunkier texture, blend only part of the soup and leave the rest as is.
- Storage: Keep it in an airtight container in the fridge, and it’ll stay fresh for up to 5 days. Freeze for up to 3 months.
- Alternative Creamers: If you don’t like coconut milk, try almond milk, cashew cream, or oat milk for a different creamy flavour.