Healthy Vegan Cream of Celery Soup

Healthy Vegan Cream of Celery Soup

Servings 4 C
Author Veg Life Staff


  • 1 Tbl vegan Margarine such as Earth Balance Buttery Sticks
  • 1-1/2 tsp Oil of your choosing
  • 1/2 Onion sliced
  • 1/2 of a full bunch of Celery reserve the leaves
  • If you can find Celery Root, this will only to the flavor
  • Optional: for a thicker soup, add 1 small peeled Potato, diced
  • 1 small Bay Leaf
  • 2 C Vegetable Broth
  • 1 C Water
  • 1/2 C Almond or Coconut Creamer such as SO Delicious! or canned Coconut Milk
  • 1/2 C fresh Parsley chopped
  • 1/8 tsp Celery Salt
  • Salt and Pepper to taste
  • 1 large Shallot sliced
  • 1 tsp Oil of your choosing
  • Celery Leaves


  • In a large stock pot, add the margarine and oil to a hot pan. Add onions and celery, (If you are adding celery root and/or a potato, this would be the point where you would add them), sauteeing until tender. About 8-10 minutes.
  • Meanwhile, in a small skillet, add 1 tsp of oil and the shallot. Fry until tender and golden. Remove to a paper towel, blotting and allowing to dry until they become crispy.
  • To the now tender vegetables, add the broth, water, bay leaf and celery salt. Boil for 10 minutes,
  • Reduce heat to simmer and add the creamer or coconut milk. Cook for another 10 minutes.
  • Cool, remove the bay leaf and add the herbs before pureeing in a blender or food processor. Hot liquids will expand and force the lid off of the blender. It is best to cool and puree in 1 C batches. Place pureed mixture back into the pan to heat through.
  • Top with the crispy fried shallots and celery leaves, if desired.