Vegan Celery Soup is a light, yet creamy soup. Made with nourishing vegetables - celery, leeks, and potatoes.
When I imagine celery soup, I think of something less than delicious. Celery is good and all, but it doesn't scream creamy, soul-warming soup to me.
So when I set out to make a celery soup, I knew I needed to create a cozy soup with a thick, creamy texture, that I'd actually want to eat.
My solution: mimic potato leek soup (my favorite!), by adding a russet potato and some leeks, as well as my cashew cream. The result is a creamy soup that is the perfect balance of thick and light. With a lovely bright flavor from the celery.
Jump to:
Why I love this Vegan Celery Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
- Creamy - this celery soup is has a lovely thick texture, from the addition of a potato.
- Twist on a classic - this celery soup is a variation of potato leek soup, with a bright, celery-forward taste
Ingredient Notes & Substitutions
- Vegetable Broth: your choice of vegetable broth can really make or break the flavor of a soup. Use a brand with no added sugar and preferably no added salt. My go-to brand is Kitchen Basics
- Celery: this recipe calls for one entire head of celery. It seems like a lot, but the result is a pleasant celery taste - not overpowering
- Leeks: be sure to wash the leeks thoroughly - they often come very dirty
- Russet Potato: a russet potato works well in this soup. You can also use a yukon gold.
- Cashew Cream: my homemade cashew cream recipe is the secret to creating a creamy soup.
- Salt & Pepper
- To Serve: scallions, hemp seeds, crusty bread, etc.
Step-By-Step Instructions
Step 1. Prepare ½ batch of cashew cream.
Step 2. Using a bit of the vegetable broth, sauté the celery, leeks, and potato in a pot over medium heat for 10 minutes.
Step 3. Add the remaining vegetable broth and the cashew cream. Bring to a simmer and cook on medium high for 20 minutes, or until the potatoes are tender.
Step 4. Remove from the heat. Transfer to a blender and blend until smooth.
Step 5. Serve with desired toppings. Enjoy!
FAQ & Expert Tips
Start off by soaking your cashews before you prep or cook the vegetables. Then blend the cashew cream together right before you add it to the pot.
A good blender or immersion blender is ideal for this recipe. You can also use a food processor to puree the soup and cashew cream. If you don't own a blender (I highly recommend investing in one!) use a store-bought cream and cut the vegetables into bite sized chunks. The soup won't be as creamy, but it will still taste delicious!
Recipe Prayer
Thank you God for this vegetable-forward soup that provides nutrients for our bodies. Amen.
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📖 Recipe
Vegan Celery Soup (with Leeks and Potatoes)
Equipment
Ingredients
- 5 Cups Vegetable Broth
- 1 Head Celery sliced
- 2 Large Leeks sliced
- 1 Large Russet Potato peeled and roughly chopped
- ½ Cup Cashew Cream ½ batch of my Cashew Cream recipe
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- To Serve: scallions, hemp seeds, crusty bread, etc.
Instructions
- Prepare ½ batch of cashew cream.
- Using a bit of the vegetable broth, sauté the celery, leeks, and potato in a pot over medium heat for 10 minutes.
- Add the remaining vegetable broth and the cashew cream. Bring to a simmer and cook on medium high for 20 minutes, or until the potatoes are tender.
- Remove from the heat. Transfer to a blender and blend until smooth.
- Serve with desired toppings. Enjoy!
Nutrition
Nutrition information is an estimate.
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