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!
Do check out my celery, leek potato soup for next time!
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, parsnip and ginger 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 vegan 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!
⭐ Why you'll love this soup
- Full of healthy vegetables. Packs a punch with all the vitamins and good stuff!
- Creamy but light. The non-dairy milk gives a smooth taste without it feeling heavy.
- Vegan and gluten free. This soup is suitable for both dietary requirements.
- Easy to make. A very simple recipe for a busy weekend lunch or light dinner.
The main ingredients for this dairy-free celery 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
Just a few steps to make this vegan celery soup, and all are easy to do:
- 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.
- Pour the broth into the pan and bring to the boil. Reduce to a simmer and cook for about 20 minutes, stirring occasionally.
- 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.
💭 Recipe tips and notes
- Adjust quantities slightly if you want a thicker (or thinner) soup. A little more potato will thicken the soup if you prefer something heartier.
- An immersion blender makes it easy to blend the soup, but you can also transfer in batches to a food processor to blend.
- The recipe is gluten free, but check the ingredients for the vegetable broth if using a store-bought brand.
🥣 More tasty soups
If soup is all you want to eat right in the colder months, there are lots to choose from! Enjoy my parsnip and cauliflower soup, my cauliflower zucchini soup or 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 please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
Vegan Celery Soup
- 2 tablespoon olive oil
- 2 cups celery fresh, with any hard strings removed, chopped
- 2 medium white potatoes chopped
- 1 medium zucchini chopped
- 1 teaspoon mixed herbs
- 2.5 cups vegetable stock
- ½ cup non-dairy milk
- salt to taste
- 1 garlic clove minced or finely diced
- teaspoon sesame seeds optional
- mint leaves optional
- 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!
- 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.
- Nutritional information is auto-generated and should be considered to be an estimate.
Swiss Interest Group, Histamine IntoleranceAll ingredients in this recipe score a '0' on the SIGHI scale with the exception of:
- non-dairy milk has variable scores.
- garlic and sesame seeds, which score '1'.
- 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.
Patty Bliss says
Thank you for posting your website, I have found it to be very helpful in navigating my histamine intolerance. Love this soup! I did play with it a little bit by adding cauliflower, herbs de provence with extra lavender and used coconut milk. Looking forward to cooking in the kitchen with you more!
So glad you like the website and the recipe! Adding cauliflower sounds really good - and made it a little thicker I'm guessing. I'll have to give that a try 🙂
Gary &Sarah Merrick says
Great soup ! Thanks for your time & effort.
So glad you like it! It's a good lunch recipe isn't it.