A healing bowl of Celery Soup – comforting, affordable, and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable- watch the 35-second Video!

Love soup? Take a peek at 25 Cozy Vegetarian Soup Recipes!

A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable! #celerysoup #celerysoup #vegan #vegansoup #healthysoupWhen we come to a great barrier, when we find a place inside us we do not know how to navigate, when we are in a painful experience that we cannot avoid, we need to sit right down there–at the root of that experience, at the root of the tree of life- and be still. ~Adyashanti

 

This recipe for Simple Celery Soup is creamy and luscious ohhhhh so comforting! If you’ve been here a while, you’ll know how much I love to take simple, ordinary ingredients and try to elevate them. It’s something I learned from my very frugal, immigrant parents who would often host the most delicious dinners while using the humblest, most cost-saving ingredients.

This Celery Soup could be the start of a grand meal. It could also be a wholesome homemade supper, simply served with crusty bread. What I love most about this is, how adaptable it is. It is really easy to make this vegan.  For more plant-based soup inspiration, take a peek at our 25 Cozy Vegetarian Soup Recipes!

Watch how to make Simple Celery Soup!

Oftentimes I’ll skip the dairy completely and make this with cashews, cooked right in the soup.

Sometimes I’ll make it with sour cream, giving it a delicious tanginess and extra richness.

Traditionally, it’s made with butter and heavy cream, which is totally fine too. Up to you!

Do what feels best.

A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable! #celerysoup #celerysoup #vegan #vegansoup #healthysoup

Here I’ve topped the soup with crispy celery leaves and toasted nigella seeds and some hemp seeds, but really,  you can top it any way you like.

Croutons are always a nice option, as well as my new favorite, halloumi croutons, or millet croutons if going grain-free.

The crispy celery leaves are a beautiful touch and are really simple to make too.

Nigella Seeds are often used in Indian and Middle Eastern cooking and offer up a pungent, oniony-peppery, herbal flavor, that is especially nice when toasted in a little oil.  Sometimes they are called black cumin or black caraway seeds.

They are not imperative to the recipe, but if you have Nigella seeds, try them out-they will elevate!

A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable! #celerysoup #celerysoup #vegan #vegansoup #healthysoup

And if you are curious about the health benefits of celery – they are numerous!

Seriously, just google it!

Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants, just to name a few.

Health benefits aside, I personally just really loooooooove the flavor. I am one of those people who fill celery stalks with almond butter and sprinkle them with sea salt and fresh cracked pepper. A tasty snack!

As common as celery is, it truly is a flavor enhancer.

So for me, to have a bowlful of this Celery Soup with warm toasty bread ….. is beyond amazing!

I hope you like it too!

A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable! #celerysoup #celerysoup #vegan #vegansoup #healthysoup

More recipes you may like: 

Have a lovely weekend!

xoxo

Sylvia

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A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable! #celerysoup #celerysoup #vegan

Simple Celery Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 338 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 7 cups 1x
  • Category: Soup, vegan, Gluten free
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable!


Ingredients

Units Scale
  • 2 tablespoons olive oil, or butter
  • 1 onion, diced
  • 4 fat garlic cloves, rough chopped
  • 6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, save some leaves for garnish
  • 2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.
  • 4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
  • 1 cup water
  • 1 bay leaf (optional), remove it before blending
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/81/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.

Add:

  • 1/4 cup fresh dill (small stems ok)
  • 1/2 cup fresh parsley (small stems ok)
  • Stir in: 1/2 cup (or more) of probiotic sour cream, vegan sour cream, heavy cream or cashew cream. (see notes)
  • Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, but delicious!)

Instructions

  1. Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
  2. Add the garlic and stir 1-2 minutes, until fragrant.
  3. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
  4. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
  5. Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
  6. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.
  7. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
  8. To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding.  If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off.  Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

Enjoy!


Notes

If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.

A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!

Slicing the celery thinly will prevent fibers texture.

If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.

Nutrition

  • Serving Size: 1.5 cups made with ½ cup sour cream
  • Calories: 183
  • Sugar: 5.2 g
  • Sodium: 478.2 mg
  • Fat: 9.3 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 22.1 g
  • Fiber: 4.8 g
  • Protein: 4.5 g
  • Cholesterol: 8.1 mg

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Comments

  1. Making this soup today for first time. Have read some of the comments – like that substiting potatoes with cauliflower idea!
    Question: do you bother peeling the potatoes, I believe the skins have good nutrients within?

    Cathy at Home 😊

  2. This is a lovely flavoursome soup that is enjoyed by myself and…bonus here…my granddaughter too. I add cashew nuts to the soup as you suggested for extra creaminess and then some spinach leaves to make it a lovely fresh green colour. This has become a firm favourite for us and will be made on a weekly basis it’s so yummy. Such a simple recipe for such a tasty meal. Thank you so much for sharing this wonderful recipe. 😊






  3. Soo yum!! Glad I found this recipe to use a fully wilted head of celery in my fridge. No food waste for the win. (And good thing I didn’t keep tapping that cayenne in, I forget how strong it is!)

  4. I didn’t have any potatoes, so I used a head of cauliflower instead. Didn’t change anything else. Was delicious…thank you!

  5. Very delicious! Cooking this for my fiancé who happens to have esophageal cancer. He loves it! So easy to eat for him so I make it often! Thanks for the recipe!






  6. Made this soup yesterday, and I loved it! It’s very flavourful, and feels nice and healthy. Will definitely make it again soon!






  7. Love this soup! I’’fe harvested about 30 lbs of celery from my garden this past 6 weeks and have made an 8 quart pot of this soup weekly.

    I was thinking I would need to freeze it. Nope! My wife and I have been eating a quart of this soup daily! Not to mention our regular visits from family who take a quart home with them.

    BTW, we use probiotic sour cream and yogurt, and add them both after the soup has cooled down to keep the cultures alive. This becomes a fantastic feast for your microbiome!

  8. I have made this twice and it is so wonderful! I serve with my homemade sourdough bread and salted butter! I have several packages in the freezer!

  9. Excellent fla or and easy to prepare. I suspect this would also work well with other green vegetables like broccoli or asparagus.

  10. Seriously the most delicious, flavour packed, easy soup, that has become a favourite in our home. I blend philly cream cheese instead of sour cream to make it that little bit more indulgent. Thanks for sharing this gorgeous recipe!






  11. Can this soup be frozen? Does it freeze well or is it only good fresh? Sounds delicious! Also, can some nigella seeds be put at the first step with the oil?

    1. Yes to the nigella seeds in the beginning! Great idea. As for freezing, if you leave the diary out, it should freeze well. Add any dairy when reheating. 🙂

  12. Tonight we will delight in our fourth time making this wonderful and easy Celery Soup, Thank you so much for providing this recipe. Kitchen-mate and I love the flavor although we did not have Nigella seeds but look forward to someday (never even heard of ’em but would like to try!) I rarely leave comments anywhere but your soup hits all the right spots on my arthritic knees and tastes sooo good. Remember time is flying by and you’re the pilot.

  13. I used onion flakes soaked in water equivalent to one onion, chicken bouillon, Chipotle Pepper seasoning, heavy whipping cream, no bay leaf, added parsley seasoning and one diced potato, blended until smooth but not water consistency. I like depth in cream soups. It is delicious! Now to look at your carrot soup recipe.






  14. I assume that by 35 minutes to make it means that all ingredients are prepped so the soup just means to be assembled. Otherwise it took me a little longer, more like an hour. Otherwise it was delicious.






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