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    Home » Soups

    Vegan Celery Soup

    Published: Jan 26, 2022 Updated: Jan 26, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Celery Soup

    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.

    Vegan celery soup topped with chopped parsley and croutons in a black bowl.

    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:

    Photo of the ingredients needed to make vegan celery 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.
    Vegan celery soup with black pepper, parsley and croutons in a black bowl.

    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.
    Two photo collage showing vegan butter, onion and celery added to pot and sautéed.
    • Add peeled and chopped potato, vegetable stock and coconut cream and mix in.
    • Cover and simmer until potatoes are tender. About 20 minutes.
    Two photo collage showing potatoes, vegetable stock and coconut cream added to pot and mixed in.
    • Blend the soup directly in the pot using an immersion blender (hand blender) until very smooth.
    Vegan celery soup in a pot with an immersion blender.
    • Add lemon juice, salt and pepper and mix in. Simmer for 2-3 minutes.
    Two photo collage showing lemon juice, salt and pepper added to pot and mixed in.
    • Add chopped parsley and dill and mix in.
    Two photo collage showing chopped parsley and dill added to pot and mixed in.
    • Your celery soup is ready to serve.
    Vegan celery soup in a pot with a soup ladle.

    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.

    Vegan celery soup in a black bowl with a spoon.

    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.

    Slice of toasted bread dipping into celery soup.

    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.

    Spoonful of vegan celery soup.

    More Vegan Soup Recipes

    1. Vegan Lentil Soup
    2. Vegan Butternut Squash Soup
    3. Vegan Carrot Ginger Soup
    4. Vegan Broccoli Cheese Soup
    5. Vegan Potato Leek Soup
    6. Vegan Cabbage Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan celery soup with croutons in a black bowl.

    Vegan Celery Soup

    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.
    5 from 9 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 465kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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!
    2. Coconut cream – should be canned and unsweetened. You can also use full fat, canned, unsweetened coconut milk.
    3. 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.
    4. Blend well. It’s important to blend this soup well, that way you don’t get any stringy pieces from the celery.
    5. 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.
    6. 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.

    Nutrition

    Serving: 1Serving | Calories: 465kcal | Carbohydrates: 23g | Protein: 6g | Fat: 41g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 774mg | Potassium: 873mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1213IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sandy says

      August 24, 2022 at 2:56 pm

      Excellent recipe! BTW I used a whole head of celery & 2 potatoes; Coconut milk, as I had no cream, and dried dill.5 stars

      Reply
      • Alison Andrews says

        August 24, 2022 at 3:00 pm

        Awesome! Thanks so much for sharing Sandy!

        Reply
    2. Rebecca says

      June 19, 2022 at 5:04 pm

      AMAZING soup! This is the second time I’ve made a double batch planning to freeze some but there’s never any leftovers!5 stars

      Reply
      • Alison Andrews says

        June 20, 2022 at 2:06 pm

        Awesome! Thanks so much for the great review Rebecca!

        Reply
    3. Joan says

      January 31, 2022 at 9:42 pm

      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.5 stars

      Reply
      • Alison Andrews says

        February 01, 2022 at 9:14 am

        So glad it was a hit! Thanks so much for sharing Joan!

        Reply
    4. Nancy says

      January 27, 2022 at 7:15 pm

      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! Nancy5 stars

      Reply
      • Alison Andrews says

        January 28, 2022 at 8:39 am

        That’s awesome to hear Nancy, thanks so much for sharing and the wonderful review!

        Reply
    5. Bristol says

      January 26, 2022 at 5:45 pm

      What can I use instead of coconut cream or milk?

      Reply
      • Alison Andrews says

        January 27, 2022 at 9:03 am

        Hi Bristol, you could try something else like cashew milk or oat milk, but make sure it’s a creamy option.

        Reply

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