Reader Recipe: Vegan Cream of Celery Soup

by on February 3, 2014


celery

Photo credit: digidreamgrafix FreeDigitalPhotos.net

I received a wonderful recipe last week from a fellow reader named Elke White who was so kind to share this with all of us. What’s great about this cream of celery soup recipe is that it is exactly like I would have designed myself! Simple, oil free, low in fat and using fresh ingredients. Making soups this way are super easy and a great way to use up extra veggies in the fridge, or just an inexpensive meal with leftovers you can save for later in the week.

The key to a low fat vegan creamy soup recipe is actually potatoes, they’re fat free and add some heartiness and creaminess to the soup without any need for oil or cream. If you desire a little more of a creamy texture you can use a few tablespoons of almond milk if you desire, but I think this soup is delicious as is.

Feel free to also use this recipe as a template for any cream of vegetable soup recipe, you can try different root vegetables and create all sorts of combinations!

Vegan Cream of Celery Soup

by Elke White (a fellow reader)

Ingredients:

2 packs of celery (1 1/2 – 2 pounds)
3 large potatos, cooked and cubed
6 cups homemade vegetable broth or 4 cups Imagine No-Chicken broth and 2 cups water (do not use tomato based vegetable broth)
1 large onion, diced
1/2 tsp salt (or to taste)
1/4 teaspoon black pepper
1/4 tsp nutmeg
1 tsp dried thyme or 1 TBSP fresh
2 TBSP fresh parsley

Directions:

1. Peel the strings from the outer layer of celery ribs and discard. Dice remaining celery and set aside.
2. Sauté onions in water on high heat until clear, lower the heat and add salt, pepper, nutmeg, and thyme (add a little more water if needed, to keep spices from burning or sticking).
3. Add vegetable broth and celery, bring to boil, then add parsley and simmer (covered) for 30 minutes.
4. Add potatos and simmer for an additional 10-20 minutes or until all vegetables are soft enough to blend.
5. Use stick blender and blend until soup is creamy, or place a small amount at a time in a traditional blender and puree until smooth.

Variations:

You may also want to try adding 3 large diced carrots, or 2-3 leeks instead of the onion to switch up the flavours in this soup. :)

What’s your favorite cream of vegetable soup recipe? Have you ever made a vegan version before? 

{ 8 comments… read them below or add one }

1 Betsy Cosmos February 20, 2014 at 12:13 PM

Just made this soup for the first time. Yummy!!! I did leave the potato skins ON the potatoes and with my stick blender, they did not leave chunks. I baked the potatoes the day before and then left them in the ‘fridge overnight for easier dicing. My batch turned out to equal about 16 cups and the nearest I can figure, each cup is only 67 calories. WOW! I may add a clove of garlic next time but that’s just ’cause I’m a garlic fan…totally doesn’t need it if you don’t want to add that. Also, I used dried thyme as well as dried parsley (2 tsp instead of 2 Tbsp of fresh). Thank you for this very scrumptious recipe!

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2 Theresa Anderson (NET) February 4, 2014 at 1:16 PM

Should I use potato with the skins or a thin skinned yukon gold or what?
Looks good.. I think I will try it. I would only use organic celery as it has a high pesticide load otherwise.

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3 Veronica Grace February 7, 2014 at 1:09 AM

I would peel the potatoes so it’s not chunky, use a thin skinned potato.

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4 Wendy February 4, 2014 at 10:43 AM

@ Jacqui – I think cauliflower would be awesome – Before I became a vegan, I used to use cauliflower instead of potatoes for clam chowder soup and it was amazing.

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5 Norma February 4, 2014 at 12:03 PM

Good question. I try to avoid potatoes and I am trying to learn was to use cauliflower. How much caulif. would you need to equal one potato and would you cook it first or just cook it along with the celery?

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6 Veronica Grace February 7, 2014 at 1:10 AM

Soup is fairly forgiving, I would try 3-5 cups of chopped cauliflower

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7 Jacqui Pappas February 4, 2014 at 10:03 AM

Hi, Veronica! Do you think cauliflower would be a good substitute for the potatoes? I usually have some in the freezer, but don’t always have potatoes on hand. Thanks!

Reply

8 Veronica Grace February 7, 2014 at 1:09 AM

Yes you can use cauliflower, it won’t be as thick but it will still be tasty.

Reply

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