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A bowl of vegan celery soup, garnished with scallions and hemp seeds.

Vegan Celery Soup (with Leeks and Potatoes)

Print Recipe
Vegan Celery Soup is a light, yet creamy soup. Made with nourishing vegetables - celery, leeks, and potatoes.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 214
Author Elizabeth

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

Calories: 214kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 645mg | Potassium: 601mg | Fiber: 4g | Sugar: 5g | Vitamin A: 789IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 3mg