Simple Celery SoupWhy do you hate celery? Maybe I’m being a little presumptuous but if in fact you’re not a hater, then why do so many people detest poor old celery?

I’m guessing it’s something to do with the taste, texture or appearance.  But to me, fresh celery has a pretty inoffensive grassy, earthy flavour, a nice crunchy bite and is quite attractive when compared to some other vegetables! Simple Celery Soup

This simple celery soup is versatile too – topped with crunchy peanut butter, a long squirt of salad cream, lovely in salads, smothered in cheese, a pasta sauce, simply roasted and of course lovely celery soup.

I remember having this soup when I was a kid and loving it, almost a bit too much for a ten year old! For some reason I haven’t had it since and lord knows why because it’s simple, super cheap and pretty good for you too.Simple Celery Soup

To me celery is an impressive little vegetable considering it’s 95% water. It’s packed full of antioxidants and provides sizeable quantities of Vitamin A, C and K, folate and potassium.

I reckon I could sell celery to any doubters and this smooth, silky, creamy soup is a sure fire way to convert those who are not yet celery fans.

Not only is it supercharged with nutrients, it cost less than £1 to make. It’s quick too, taking less than half an hour to make and can be stored in the fridge for a leftovers lunch.

On the occasions I don’t feel like cooking I usually make a simple soup, they’re so time efficient that I can’t really find an excuse not to cook fresh.Simple Celery Soup

Give your body some goodness and make some super cleansing, hydrating simple celery soup. Even more delicious when served with fresh, warm bread.Simple Celery Soup

Delightful Simple Celery Soup

(serves 4)

1 tablespoon olive oil
1 onion, chopped roughly
2 cloves of garlic, minced
1/2 teaspoon thyme (optional)
1 head of celery, cleaned & chopped roughly
1 white potato or 1 cup cauliflower, chopped
1 litre of vegetable stock
pepper

Method:

  1. Heat the oil in a non stick pot and add the onion and garlic. Cook until softened.
  2. Add the remaining ingredients and simmer for 20 minutes.
  3. Puree the soup using a blender. Hand held works fine.
  4. Return to the pan, check seasoning and serve.

28 comments on “Simple Celery Soup – Vegan”

  1. I found I liked it better unblended, which is odd, since I usually love blended soups (I think the best was blending up part of it and pouring it back into the unblended soup to make it both thick and chunky). I also wound up adding extra garlic and some pepper to help give it more flavor. It’s a really good base soup though.

  2. I made this last night and it was really delicious. Loved that it is very easy with simple ingredients and relatively quick. Paired it with what we Swiss Germans call “café complet” (pumpernickel bread, vegan butter + cheese, pickles) and it was the perfect early winter dinner. Thank you!!!

  3. I made this to use as a substitute for cream of celery soup for a green bean casserole on Thanksgiving, it was perfect. (Also this made more than enough for the casserole so I also served what was left. My grandma had 3 bowls to herself.

    I did add some fresh fennel though as I had some around, which was a nice addition too!

    • Love the fennel idea. Exactly how did you add it in? Did you cook it with the main ingredients? Or add on serving? Chopped?
      Thanks. Am new at this and need specific instructions!

  4. Good base soup. I added 1/16 t of curry powder to my first 8oz cup to add a little umph! It worked, and so now I will calculate how much I need for the entire pot.I also like the texture of the partial-blend. I used a stick blender and the texture was great for me. I must also comment that I used a mini chopper for the onion and most of celery so they were already past a rough-chop stage upon entering the pot. This is how I got a nice creamy yet textured soup.

  5. very nice recipe – just made it last night and substituted the potato with turnip, since that’s the only starchy veg I had in the fridge 🙂 Really nice and smooth.

    How long will it keep in the fridge? have you tried freezing it and, if you have, does it compromise the taste when you heat it up later?

  6. very nice recipe, thanks! Just made it last night and substituted the potato with turnip, since that’s the only starchy veg I had in the fridge 🙂 Really nice and smooth.

    How long will it keep in the fridge? have you tried freezing it and, if you have, does it compromise the taste when you heat it up later?

    • Hi! Sounds like a good replacement…this will keep in the fridge for about 3-4 days and can be frozen too. I haven’t frozen this but I believe it will freeze well. Thanks, Charlotte 🙂

    • Hi Noemi, thanks for the comment! Freezing would be no problem if left to thaw during the day at room temperature (rather than microwave!) I would say 2-3 days max in refrigerator. Glad you liked it – sounds good with turnip too…

  7. I have loved this because no milk and yet so creamy. I have made it several times with celery and with other veggies – outstanding!
    Today I am adding mushrooms. . .fingers crossed!

  8. Really like this recipe. Have made it twice now. Second time had a few brussel sprouts and added them. Took the suggestion to add a bit of fennel. The combination of tastes was just spectacular. Thanks for this!

    • Hi Gene – thanks so much for the comment and visiting the blog.
      This looks like a wonderful suggestion too, I am sure our readers will take note and experiment themselves.
      😉

  9. Love the simplicity and the yumminess. I made it with the needed-to-be-used cauliflower instead of the potato. I served it with toast and garlic hummus. Even the preschooler asked for more.

    • Hey NC, thanks for dropping by and checking out this recipe. Sounds as though you really liked it (and your little one!)
      Great idea twist with the cauliflower, wonderful!

  10. I made a version of this as my crippled refrigerator froze my produce! I also added romaine (was frozen) which added a brightness to the soup. I didn’t have veggie broth/bullion so I added some water and white miso paste (OK, I didn’t Make THIS soup exactly) but it was really nice. My teenage son LIKED it! I also added some Great Northern Beans I had been soaking anyways with no real plan – so that worked out well. Soups are so easy to make and so comforting – I always have some sort in the freezer ready to be thawed out and eaten!

  11. Had a bunch of celery leftover from a cleanse that I didn’t want to waste. Found this recipe and loved the simplicity of it. It is delicious!!! I had it for lunch with a tomato sandwich (Roma tomato slices on wheat toast spread with hummus). So good!

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