Vegan celery soup

This vegan celery soup is a light and flavourful lunch idea, and perfect for the colder months. It is bursting with healthy ingredients, and includes potato and zucchini to make it a little heartier. Very tasty and easy to make!

Soups are very much a go-to when the temperature drops and salads aren't quite so appealing. For fall I love my butternut squash and apple soup and my turmeric chicken soup is light but filling.

Love celery? You may like to see my celery and cucumber smoothie as a healthy breakfast option!

This dairy-free celery soup has a lightness from the vegetables, but feels a bit more substantial with the potatoes. If you like celery juice perhaps I can tempt you to try celery in soup form too!

Ingredients

The main ingredients for this soup are:

• Celery - the main ingredient, it has a lovely flavour when cooked.
• Potatoes and zucchini - for extra flavour and to thicken the soup.
• Vegetable broth and non-dairy milk - for flavour and to add a creaminess to the soup.
• Herbs and garlic - to flavour the soup.

Make sure to see the recipe card below for the full ingredients list and quantities!

Step by step instructions

1. Heat the olive in a large saucepan and add the celery, potatoes, zucchini and garlic (if using), salt and herbs. Add a splash of water to stop the potatoes from sticking. Cook, stirring frequently and adding more water if necessary.
2. Pour the broth into the pan and bring to the boil. Reduce to a simmer and cook for about 20 minutes, stirring occasionally.
3. Blend the soup with an immersion blender. Add the milk, give it a good stir or blend again. Return to the heat to warm up if needed. Add more salt to taste, and the sesame seeds and mint to garnish, if using.

More soups to enjoy

If soup is all you want to eat right in the colder months, there are lots to choose from!

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 please do leave a star rating if you tried the recipe!

Recipe

Vegan celery soup

Claire

This celery soup is full of healthy vegetables and is both light and filling at the same time. An easy lunch or light dinner with bread or crackers, or a starter for a main dinner meal in smaller portions.

5 from 1 vote

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Appetizer, Dinner, Lunch, Main Dish, Soup

Cuisine American, British

Servings 2 servings

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 300 grams celery fresh, with any hard strings removed, chopped
• 200 grams white potatoes chopped
• 1 medium zucchini chopped
• 1 teaspoon mixed herbs low histamine compliant herbs
• 500 mls vegetable stock
• 100 mls non-dairy milk almond, oat or coconut
• salt to taste
• 1 garlic clove optional, or garlic powder
• teaspoon sesame seeds optional
• mint leaves optional

Instructions

 

• Heat the olive in a large saucepan and add the celery, potatoes, zucchini and garlic (if using), salt and herbs. Add a splash of water to stop the potatoes from sticking. Cook for about 15 minutes, stirring frequently and adding more water if necessary.
• Make the stock and pour into the pan and bring to the boil. Reduce to a simmer and cook for about 20 minutes, stirring occasionally.
• Turn the heat down or turn off completely, and blend the soup with a hand-blender. Add the milk, give it a good stir or blend again. Return to the heat to warm up if needed. Add more salt to taste, and the sesame seeds and mint to garnish, if using.
• Serve immediately and enjoy!

Notes

• If the potatoes are sticking to the pan initially, add a touch of water.
• You can either use an immersion blender or transfer batches to a food processor to blend.
• Use a non-dairy milk that works best for you. The type will very slightly change the taste of the soup.

 

Swiss Interest Group, Histamine Intolerance

All ingredients in this recipe score a '0' on the SIGHI scale with the exception of:

• almonds in the almond milk, which score a '1' - you could use oat milk as an alternative.
• garlic, which scores a '1' - this can be omitted if you are sensitive to it. The SIGHI list states this is usually well-tolerated after cooking.
• sesame seeds, which score a '1' - this is a garnish and can be omitted. Note that sesame is potential allergen.
• vegetable stock varies depending on the brand used, and branded products are not rated on the SIGHI list so check for problem ingredients.
• check that the mixed herbs that you use are low histamine ones.

 

 

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