Enjoy this celery apple soup as a veggie packed warming lunch or light dinner! With tasty veggies, a hint of sweetness and fragrant herbs, it's a flavorful vegan soup that comes together so easily on the stovetop.
Have a peek at my celeriac carrot and apple soup for another cozy lunch option that combines sweet and savory flavors!
I'm such a soup fan and cook it up for a cozy lunch or dinner multiple times a week. Are you the same? This celery and apple soup joins my celery leek soup and zucchini and celery soup as light, flavorful bowls of goodness. Celery gives so much flavor, and it's so affordable too!
Why the addition of the apple? It gives the best hint of sweetness and feels especially perfect for a fall lunch or dinner!
Do check out my vegetable soup recipe without tomatoes, potato leek and cauliflower soup and broccoli zucchini soup for more veggie-packed meal ideas!
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⭐ Why this recipe is so good
Sweet and savory. Don't worry, it's definitely not too sweet and the combination of celery, potato and red apple has a lovely flavor.
Affordable ingredients. We use all simple ingredients that are easy to find in stores.
Stovetop recipe. It's so simple to cook up this apple and celery soup on the stovetop, and all you need is a soup pot!
🍎 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Celery - choose fresh produce and use both the stalks and the lighter colored celery leaves! If the stalks are soft or bendy, then it's gone past fresh.
- Potato - I tend to use sweet potato for this recipe as it's what I most often have to hand, but you can use regular white potato too. Russet potatoes would be good! Make sure to peel if using sweet potato.
- Apple - I suggest to use a red apple for their delicious sweetness.
- Plant milk - use the type that suits you best.
📖 Swaps and variations
Swap sweet potato for white potato. Both work equally well in this celery apple soup, although sweet potatoes will give you a pretty orange soup!
Swap herbs de Provence for thyme. Just a note for my low histamine readers that some blends of herbs de Provence include marjoram, which isn't rated on the SIGHI list. Thyme is good instead!
🔪 Step by step instructions
Making this celery apple soup is very easy, uses affordable ingredients and comes together fast on the stovetop!
All the instructions are set out below in the recipe card, but these step by step photos should help guide you.
Step 1: Cook onion and celery
Cook the diced onion in a little olive oil for 2-3 minutes, then add in the minced garlic, herbs de Provence and diced celery (image 1).
Step 2: Add potato and apple
Tip the diced sweet potato (or white potato) and peeled, cored and diced apple into the soup pot (image 2). Stir well and cook for about 5 minutes.
Step 3: Add vegetable broth
Pour in the vegetable broth (or vegetable stock) and bring to a boil. Reduce the heat, then cook for about 20 minutes or until the potato is fork tender (image 3).
Step 4: Blend the soup
Pour in the plant milk, then use an immersion blender to blend the soup in the pot (image 4). Heat through for a few more minutes if needed, season with salt and optional black pepper, and ladle into your serving bowls!
💭 Recipe tips and notes
- Dice the sweet potato into fairly small pieces for a quicker cook time, and the celery and apple into similar sized pieces so they cook evenly.
- If your celery has lighter colored pale green or yellow leaves in the middle, you can add them into the soup too!
- This recipe makes a fairly thick soup, so add more vegetable broth if you like a thinner consistency.
📋 Frequently asked questions
Definitely! Adding some of the lighter colored celery leaves that are in the middle of a bunch of celery will give the soup a lovely flavor.
If you're using sweet potato, then I definitely recommend to peel it for making the soup. For white potatoes, such as russet potatoes, it's down to preference. The skin can be included if you like the texture.
Simply transfer the soup to a food processor in batches and blend. If needed, reheat the blended soup for a few minutes back in the soup pot.
Yes, it's very easy to freeze the soup. Simply allow to cool, and ladle into portions in freezer-safe containers. You may need to add some vegetable broth when reheating. My low histamine readers may wish to read the SIGHI advice on freezing food.
🍽 How to serve
Soup always needs a few sides in my opinion, and there are lots of options to try:
- Serve with a crusty bread roll if bread works for you, or perhaps my zucchini toast or cottage cheese toast for something a little special.
- My chia flax crackers are perfect as a gluten free option.
- Soup and a salad is always good, and my beet broccoli salad and sweet potato beet salad are both packed with color and flavor. If you're looking for something a bit more hearty, my chicken salad no mayo is a good protein source.
🥣 More soups
If you love soup recipes as much as I do, then have a peek at my cauliflower zucchini soup, butternut leek soup and vegetable gnocchi soup, as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating or comment if you've tried the recipe!
📖 Recipe
Celery Apple Soup
Ingredients
- 2 tablespoon olive oil
- ½ onion diced
- 1 large garlic clove minced or finely diced
- 1 teaspoon herbs de Provence or dried thyme
- 1 bunch celery diced
- 2 small red apples peeled, cored, diced
- 1 medium sweet potato peeled, diced, or white potato
- 2.5 cups vegetable broth
- ½ cup non-dairy milk
- pinch salt
- pinch black pepper optional
Instructions
- Drizzle olive oil in a large soup pot and cook the diced onion for 2-3 minutes, until softened.
- Add in the minced garlic, herbs de Provence and diced celery (include any celery leaves too!). Stir to combine, then tip in the diced sweet potato and apples. Cook for 4-5 minutes, stirring occasionally to prevent sticking.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and cook for 20-22 minutes, until the sweet potato (or white potato) is fork tender.
- Pour in the non-dairy milk and use an immersion blender to blend the soup, or transfer batches to a food processor to blend. Heat for a few minutes in the pot, if required. Season with salt and black pepper (optional) to taste, and ladle into your serving bowls.
Notes
- Don't discard the celery leaves! Add them into the soup for more flavor.
- If using a white potato, I suggest to use a russet potato. It's down to preference whether to peel or not.
- Nutritional information is auto-generated and should be understood to be an estimate.
- onion, which scores 1 with a ? as a liberator. White onion scores 0.
- garlic, which scores 1.
- vegetable broth is not rated and will depend upon ingredients used and preparation method.
- non-dairy milks have various scores.
- black pepper, which scores 2.
- herbs de Provence is a mix of herbs, so check they are suitable. Use dried thyme as a swap if unsure.
Cathryn says
I made this soup last night and it is delicious! Truly greater than the sum of its parts, and I love that it uses a variety of produce that I often have in my fridge. Will definitely make this a nourishing staple of my low histamine life ☺️
Claire says
So glad you enjoyed it Cathryn! It's a good one for using affordable ingredients we often have to hand isn't it 🙂