Celery Soup Recipe Vegan: Easy, Healthy, and Delicious

Celery soup is a wonderfully light yet flavorful dish that often gets overlooked in the world of vegan cooking. This vegan celery soup recipe transforms humble celery stalks into a creamy, comforting bowl of goodness perfect for any season.

Whether you’re looking for a nutritious lunch, a starter for dinner, or a cozy meal on a chilly day, this soup is a versatile option that satisfies without weighing you down. Plus, it’s super easy to make, uses minimal ingredients, and comes together in under 30 minutes.

In this recipe, we’ll blend the natural earthiness of celery with aromatic herbs and a touch of plant-based cream to achieve a silky texture without any dairy. You’ll love how the flavors deepen as the soup simmers gently on the stove.

If you’re a fan of clean eating or simply want to enjoy a healthy, warming bowl of soup, this vegan celery soup will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This vegan celery soup is not only delicious but also incredibly nourishing. Here’s why it deserves a spot in your recipe collection:

• Simple Ingredients: Made with fresh celery, onions, garlic, and basic pantry staples, it’s easy to source and budget-friendly.
• Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights or last-minute meals.
• Light yet Creamy: The soup has a smooth, creamy texture from blended veggies and plant-based milk, without any heavy creams or thickeners.
• Nutritious and Low-Calorie: Packed with fiber, vitamins, and antioxidants, this soup supports digestion and overall health.
• Customizable: Easy to tweak with herbs, spices, or add-ins like potatoes or leeks for extra richness.

Ingredients

• 6 cups celery, chopped (about 8-10 stalks)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium potato, peeled and diced (optional for creaminess)
• 4 cups vegetable broth (low sodium preferred)
• 1 cup unsweetened plant-based milk (such as almond or oat milk)
• 2 tbsp olive oil or vegan butter
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Equipment

• Large pot or Dutch oven
• Chef’s knife and cutting board
• Blender or immersion blender
• Measuring cups and spoons
• Ladle
• Wooden spoon or spatula

Instructions

1. Prep the vegetables. Wash and chop the celery into roughly 1-inch pieces. Dice the onion and peel and dice the potato if using. Mince the garlic cloves.
2. Sauté the aromatics. Heat olive oil in your large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent and soft. Stir in the minced garlic and sauté for another minute until fragrant.
3. Add the celery and potato. Toss the chopped celery and diced potato into the pot. Stir to combine with the onion and garlic, letting the celery slightly soften for about 3 minutes.
4. Pour in the vegetable broth. Add the 4 cups of vegetable broth along with the thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 15-20 minutes or until the celery and potato are tender.
5. Blend the soup. Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
6. Add plant-based milk and season. Return the blended soup to the pot if needed. Stir in the plant-based milk to loosen the consistency and add creaminess. Season with salt and pepper to taste. Warm the soup gently over low heat but do not boil.
7. Serve and garnish. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately for best flavor and texture.

Tips & Variations

To enhance the flavor, try roasting the celery and onion before adding them to the soup for a deeper, caramelized taste.

• Make it extra creamy: Add half an avocado or a handful of soaked cashews before blending.
• Spice it up: Sprinkle in some smoked paprika, cumin, or a pinch of cayenne for a warming kick.
• Add greens: Stir in some chopped kale or spinach during the last 5 minutes of simmering for extra nutrients.
• Make it chunky: Blend only half the soup for a creamier base but with some delightful texture.
• Herbal boost: Fresh dill or basil can be wonderful alternatives to thyme for different flavor profiles.

Nutrition Facts

Serving Suggestions

This celery soup pairs beautifully with a variety of sides to complete your meal. Consider serving it with fresh crusty bread or a warm vegan flatbread for dipping.

For a heartier option, add a side salad with mixed greens, nuts, and a lemon vinaigrette for brightness. You might also enjoy it alongside a vegan grilled cheese sandwich or a simple quinoa pilaf.

If you want to explore more wholesome vegan recipes that complement this soup, check out these favorites:

• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes
• Low Calorie Vegetable Soup Recipe for Healthy Eating
• Celery Recipes Vegetable Indian Style: Easy & Tasty Ideas

Conclusion

This vegan celery soup recipe is a testament to how simple, fresh ingredients can come together to create something truly special. It’s light, nutritious, and incredibly satisfying — perfect for anyone who loves wholesome plant-based meals without fuss.

Whether you’re new to vegan cooking or a seasoned chef, this soup is a fantastic way to enjoy celery in a whole new way. Its versatility allows you to customize it to your taste while keeping it healthy and vibrant.

Next time you’re craving comfort food that doesn’t weigh you down, reach for this celery soup. With minimal prep and maximum flavor, it’s sure to become a go-to in your kitchen.

Don’t forget to experiment with the tips and variations to keep things exciting. And for more delicious vegan inspiration, be sure to explore the other recipes linked above — happy cooking!

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