Vegan Cream of Celery Soup

My mom: "We have too much celery, do something with it."

Me: "Like what?"

My mom: "Cream of celery soup."

Me: "Ewww."

Time passes...

My mom: "Ohmygoodness this is so yummy. Omnomnomnom."

Me: "Ohmygoodness this is so yummy. Omnomnomnom."

The lessons learned.

1. This is exactly what you should do when you have celery that needs to be used up.
2. Classic recipes are classics for a reason.
3. My version takes the classic flavours and kicks it up a notch by making it a vegan one pot wonder.

When pondering how to make a celery soup actually interesting, I knew that adding cashew cream, was a very good idea. I mean cashew cream, yum. Instead of making the cashew cream separately, I decided, hey, why not make it right in the same pot!

In this recipe you simmer the cashews right along with the rest of the soup. This makes them very soft (the same result as soaking cashews). Then when you blend the soup up, the cashews blend right along with it making cream right in the soup. Insta-creamy soup! I feel so clever right now.

The result is a soup that tastes insanely good. Full of delicious celery flavour, velvety, deeply flavoured, and totally scrumptious. Enjoy as an appetizer, or make it into a meal by serving with a crusty baguette.

This recipe is so quick and easy. Just take your celery and onion and chop them up. Then mince the garlic.

Heat olive oil in a big pot then sauté the celery, onions, and garlic for about 5 to 10 minutes until translucent.

Pour in the vegetable broth and water, then slowly pour in the flour as you whisk, to help avoid lumps. Now toss in the bay leaf, thyme, and raw cashews. Yep, just toss those raw cashews straight in the pot. Now let that simmer for about 15 minutes until the cashews are very soft. Blend it all up, and enjoy your soup!

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4.90 from 59 votes

Vegan Cream of Celery Soup

One pot Vegan Cream of Celery Soup! Simmer the cashews right along with the rest of the soup. This makes them very soft (the same result as soaking cashews). Then when you blend the soup up, the cashews blend right along with it making cream right in the soup. Insta-creamy soup! 

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course : Soup

Cuisine : AmericanCanadianFrench

Servings: 6 servings

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

• 1 tablespoons olive oil
• 6 ribs celery, chopped
• 1 yellow onion,, chopped
• 4 cloves garlic,, minced
• 1 L vegetable broth, (4 cups)
• 1 cup water
• ⅓ cup all-purpose flour, (or gluten-free if preferred)
• ½ cup raw cashews
• 1 bay leaf
• ½ teaspoon dried thyme leaves
• Salt and pepper to taste

US Customary - Metric

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Instructions

• Heat the olive oil in a large pot over medium-high heat. Add the celery, onion, and garlic and sauté for about 5 minutes until the celery and onion begin to soften and look translucent.
• Add in the vegetable broth and water then sprinkle in the flour while whisking to avoid any lumps. Add in the raw cashews, bay leaf, and thyme. Bring to a simmer and cook for about 15 minutes until the cashews are very soft.
• Remove the bay leaf, then blend in small batches, being careful not to fill your blender too high so it doesn't erupt. If you don't have a high powered blender such as a Blendtec, make sure to blend very well so that the cashews are completely blended. Return to the pot to heat or serve directly from the blender. Season with salt and pepper if desired and garnish with some celery leaves.

Nutrition

Calories: 130kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 703mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 3.2mg | Calcium: 28mg | Iron: 1.3mg

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

Featured Ingredient: Celery. 20 ingredients, 9 Days to go! (uh oh).

Bon Appetegan,

Sam.