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."
.%20Then%20when%20you%20blend%20the%20soup%20up%2C%20the%20cashews%20blend%20right%20along%20with%20it%20making%20cream%20right%20in%20the%20soup.%20Insta-creamy%20soup!%20%20%23itdoesnttastelikechicken)
The lessons learned.
- This is exactly what you should do when you have celery that needs to be used up.
- Classic recipes are classics for a reason.
- 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!
Vegan Cream of Celery Soup
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
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
Featured Ingredient: Celery. 20 ingredients, 9 Days to go! (uh oh).
Bon Appetegan,
Sam.
Erica says
I love this soup! My boyfriend requested it tonight but I'm out of cashews. I do have cashew butter! Do you think this might work as a decent replacement? Should I boil it with the celery or add it in before blending? Thank you!
Sam Turnbull says
Cashew butter will be a bit greasier and give a different result but I bet it will still taste yummy. I don't think it would matter too much when you add it, so just whisk it in and enjoy!
Maria Vito says
Well, this is my favorite soup from now on. I love celery and it is lovely to have always on hand a bowl of this soup, and yes, I have made it with potato flour!!! Thank you!!!
Sam Turnbull says
So happy it's your new fave, Maria 🙂
elena says
I was wondering if potato flour instead of wheat (I'm allergic to this) flour would work, thanks
Sam Turnbull says
I haven't tried it, but I imagine it should work ok. Enjoy!
Mira says
This was so good! Like other commenters, I made a few small tweaks. Instead of cashews, I used a can of cannellini beans, And skipped the oil entirely. I cannot wait to try this with other vegetables. I feel like asparagus ends would lend themselves well to this recipe in place of the celery.
Sam Turnbull says
So happy you enjoyed it, Mira 🙂
Corrine says
I can vouch for the asparagus ends. I had a head of celery that was getting wilted, and a bunch of asparagus in the fridge. So, I trimmed up the tough ends from the asperagus and tossed them into the pot.with the celery - yummy. They do add a bit of texture even after a trip through the vitamix, but the resulting soup is delish! Oh yeah, and this time, I tossed in a bit of almond puree that I had in the fridge instead of cashews and threw in a few new potatoes to replace the flour. Soooo tasty!
Emily says
I’ll never again have to wonder what to do with all the celery. This is delicious and, weirdly, hearty.
I’ve made it both with the flour and with half of a medium peeled and chopped yellow potato (per comments section and added when flour would be added). I like both, but prefer the potato. Both times I used store bought broth which has a ton of salt, so I omitted it in the recipe and that worked well for me.
Thanks for another great recipe, Sam!
Susan says
I made this last week, and it was so delicious!! Today, I decided to make it again, but with broccoli instead of celery. Equally as delicious!! What a great recipe 🙂
Sam Turnbull says
Wonderful idea, thrilled you loved it so much, Susan 🙂
Brandie says
I used a lot of white pepper and added nutrition yeast for flavor and half a block of soft tofu to kick up the protein content and add more creaminess. I used my awesome new immersion blender and it was AMAZING. Thank you for the recipe. #veganforlife
Sam Turnbull says
You're most welcome, Brandie! Thrilled you enjoyed it 🙂
Sherri says
Celery soup doesn't get any simpler or any better than this! Thank you for this perfect recipe. We love it!
Sam Turnbull says
Wonderful! Thrilled ou enjoyed it, Sherri 🙂
Natalie says
Hey! I’ve made this a bunch of times, sometimes subbing butternut squash for the celery, and I love it. I add some soy cream to make it even creamier. Thank you so much for the wonderful recipe!
Sam Turnbull says
You're most welcome, Natalie 🙂
Kurt says
Love this soup. We made a change and used a potato rather than the flour. Works great and wheat free then.
Sam Turnbull says
Wonderful!! Thrilled you enjoyed it so much, Kurt 🙂
Monica says
I really need a vegan cream of celery soup to replace in a recipe calling for the canned stuff! Obviously, the canned stuff is more concentrated - I'm wondering how much of the broth/water to leave out of this recipe to come up with a condensed version that is similar to the cans?
Sam Turnbull says
I'm not sure as I haven't tried it myself, I would skip the water and add vegetable broth as needed. Enjoy!
Jessi Summers says
I found this recipe while looking for something to substitute for the canned stuff (making a shepherd's pie) and decided to try using half the liquid overall. I got a thick soup as a result that I think will work beautifully for dinner. Also, I had to stop myself from eating more under the guise of "sampling". 🙂
Sam Turnbull says
Wonderful! Enjoy!
Lucie says
This recipe is so good ! It was the first time I made and taste cream of celery and I love it ! I will make this recipe again because it's such a good way to use old celery and not waste it.
Sam Turnbull says
So happy you enjoyed!
Moni says
Thanks for the recipe. I’ve just finished a bowl and I’m feeling very satisfied. I also threw in a couple of carrots, zucchini; omitted flour. Oh, and served it with a couple of spoons of n. yeast. Yum. Hi from Down Under.
Sam Turnbull says
Hi Moni! Thrilled you enjoyed it 🙂
val says
I am not a vegan but I absolutely loved this recipe. Also provision for gluten free....Good on you.
Sam Turnbull says
So happy you enjoyed it, Val!
Irenka says
Great recipe ! Thank you. I skipped flour and it still turned out quite creamy. I do have a soy creamer on stand by for extra creamy effect. Overall great, easy and healthy recipe ! Cheers
Sam Turnbull says
So happy you enjoyed, Irenka 🙂
Amy says
I first found your recipes on Pinterest. Then I followed your blog and bought your cookbook. I love everything I’ve made so far!
I just made this soup. My non-vegan fam loved it! I used pumpkin seeds instead of cashews, as we have nut allergies in our house. It turned out great!
Sam Turnbull says
Haha, wonderful! Thrilled you are enjoying everything, Amy, and I hope you love to cookbook too 🙂
Jessica K says
I have made this exactly as is and also with broccoli in place of the celery and BOTH were amazing! Great recipe and definitley kid-approved. Your recipes are always a hit in my house. Thank you!
Sam Turnbull says
Aww that's wonderful, so happy to hear that, Jessica 😉
Jan says
The soup turned out very good, I'll never let celery go bad again. Next time I'll use a lighter broth, my veggie broth was dark and strong flavored. I mixed the water and flour in a jar and added it after the soup was bubbling otherwise followed the recipe. I was also very pleased that my inexpensive Sunbeam blender made it all creamy and smooth. Now I need to find more recipes to use up some of this celery soup! I put half in the freezer. Thank you!
Sam Turnbull says
So happy you enjoyed it, Jan 🙂
Green Trees says
Loved it! Thank you! Made as written except subbed leftover brown rice for the flour. (Also my vegan bouillon is very strong flavored so I used less stock and more water -- I was really glad I didn't overwhelm the nice celery flavor). The thyme was lovely in it! My husband already ate dinner, but he wanted to try it anyway and then came back for more 🙂
Sam Turnbull says
Wonderful! Thrilled you loved it so much 🙂
Kim says
This looks delicious! I'm just wondering if soaked blanched almonds would work in place of the cashews as I can't eat cashews.
Thank you!
Sam Turnbull says
Yes, they should work wonderfully. Enjoy!
Anne says
Delicious! I made it with a small yellow potato instead of flour and a shallot in lieu of garlic. Even my picky meat-eater husband liked it.
Sam Turnbull says
Awesome!