This vegan celery soup is fresh, light and so flavorful. It’s made with heaps of fresh celery for a delicious homemade vegan soup that you will love.
I must admit this vegan celery soup was a (delightful) surprise to me.
If I’m thinking of my favorite veggies, well, celery would not usually be included. But I couldn’t stop eating this soup! Who knew celery could taste this good.
The flavors are so fresh and light and elegant and it is such a gorgeous shade of light green. It really looks and tastes like something you’d get at a very fancy restaurant.
It makes a perfect appetizer or even main course.
You’ll also love our vegan broccoli soup, vegan spinach soup and vegan chicken noodle soup.
Ingredients You’ll Need To Make This Soup:
Ingredient Notes
- Celery – should be fresh, green, crisp and firm. It’s ideal to chop off the ends and use the bulk of the middle part of the celery stalk. If you’re buying pre-cut celery stalks, look for green, firm and crisp stalks.
- Coconut cream – should be canned and unsweetened. You can also use full fat, canned, unsweetened coconut milk.
- Vegetable stock – or vegetable broth can be used. If you’re using a low sodium stock or broth then keep in mind that you may need to add extra salt to the soup. If it tastes bland, add more salt!
- Vegan butter – has a really delicious flavor blend with this soup. You can switch it for oil if you prefer.
How To Make Vegan Celery Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter, chopped onion and chopped celery to a large pot on medium heat. Sauté until tender without browning it. About 10 minutes.
- Add peeled and chopped potato, vegetable stock and coconut cream and mix in.
- Cover and simmer until potatoes are tender. About 20 minutes.
- Blend the soup directly in the pot using an immersion blender (hand blender) until very smooth.
- Add lemon juice, salt and pepper and mix in. Simmer for 2-3 minutes.
- Add chopped parsley and dill and mix in.
- Your celery soup is ready to serve.
Serving Suggestions
Serve this soup in bowls topped with fresh chopped parsley and ground black pepper. Some croutons on top look really gorgeous too.
Serve with toasted bread on the side for dipping, or some homemade vegan garlic bread.
Chef’s Tips
Immersion blender. An immersion blender (handheld blender) is one of the best purchases to make if you enjoy making soups. They are really affordable and come in SO handy. You can just blend up your soups directly in the pot. If you don’t have an immersion blender, you can use a regular blender, but it’s much more time consuming. You’ll need to let the soup cool a bit and then transfer it in stages to your blender jug, blend it and then when it’s all blended return it to the pot.
Blend well. It’s important to blend this soup well, that way you don’t get any stringy pieces from the celery.
Storing and Freezing
Leftover celery soup will keep very well in the fridge for 4-5 days. You can reheat it in the microwave or on the stove.
You can also freeze it for up to 3 months. Let it thaw overnight in the fridge and then reheat in the microwave or on the stove.
More Vegan Soup Recipes
- Vegan Lentil Soup
- Vegan Butternut Squash Soup
- Vegan Carrot Ginger Soup
- Vegan Broccoli Cheese Soup
- Vegan Potato Leek Soup
- Vegan Cabbage Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Celery Soup
Ingredients
- 3 Tablespoons Vegan Butter
- 1 Medium Onion White, Yellow or Brown, Chopped
- 4 cups Celery (500g) Chopped
- 1 Medium Potato (200g) about 1 cup peeled and chopped
- 2 cups Vegetable Stock (480ml) or Broth
- 14 ounces Canned Coconut Cream (400ml, 1 can) Unsweetened
- 1 teaspoon Lemon Juice
- ¼ teaspoon Salt or To Taste
- ¼ teaspoon Ground Black Pepper or To Taste
- 1 Tablespoon Fresh Chopped Parsley
- ½ Tablespoon Dried Dill
For Serving (Optional):
- Fresh Chopped Parsley
- Ground Black Pepper
- Croutons
Instructions
- Add vegan butter, chopped onion and chopped celery to a large pot on medium heat. Sauté until tender without browning it. About 10 minutes.
- Add peeled and chopped potato, vegetable stock and coconut cream and mix in.
- Cover and simmer until potatoes are tender. About 20 minutes.
- Blend the soup directly in the pot using an immersion blender (hand blender) until very smooth.
- Add lemon juice, salt and pepper and mix in. Simmer for 2-3 minutes.
- Add chopped parsley and dill and mix in.
- Serve topped with fresh chopped parsley, ground black pepper and croutons with toasted bread on the side for dipping.
Notes
- Vegetable stock – or vegetable broth can be used. If you’re using a low sodium stock or broth then keep in mind that you may need to add extra salt to the soup. If it tastes bland, add more salt!
- Coconut cream – should be canned and unsweetened. You can also use full fat, canned, unsweetened coconut milk.
- Immersion blender. An immersion (handheld) blender is the best option for blending this soup. However, if you don’t have an immersion blender, you can use a regular blender. You’ll need to let the soup cool a bit and then transfer it in stages to your blender jug, blend it and then when it’s all blended return it to the pot.
- Blend well. It’s important to blend this soup well, that way you don’t get any stringy pieces from the celery.
- Storing: Leftover celery soup will keep very well in the fridge for 4-5 days. You can reheat it in the microwave or on the stove.
- Freezing: You can also freeze it for up to 3 months. Let it thaw overnight in the fridge and then reheat in the microwave or on the stove.
Excellent recipe! BTW I used a whole head of celery & 2 potatoes; Coconut milk, as I had no cream, and dried dill.
Awesome! Thanks so much for sharing Sandy!
AMAZING soup! This is the second time I’ve made a double batch planning to freeze some but there’s never any leftovers!
Awesome! Thanks so much for the great review Rebecca!
Made a double batch of this to have throughout the week. Family came over for dinner and it was all but gone-everyone really enjoyed it.
So glad it was a hit! Thanks so much for sharing Joan!
I’ve been hoping to find a “green” soup to help get me through these colder days. This is a WINNER! I made it last night and let it cool over night. Blended it this morning and adjusted the seasonings. It smells and tastes SO GOOD! I also added some green peas and cooked brown rice to my lunch serving today….can already tell, this is one of my new Favorites! Thank you! Nancy
That’s awesome to hear Nancy, thanks so much for sharing and the wonderful review!
What can I use instead of coconut cream or milk?
Hi Bristol, you could try something else like cashew milk or oat milk, but make sure it’s a creamy option.