Vegan Celery Soup
Discover how to make creamy, healthy vegan celery soup with simple ingredients. A quick, easy recipe perfect for a wholesome meal!
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.