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Vegan celery soup with croutons in a black bowl.
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5 from 14 votes

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
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):

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