Creamy Vegan Celery Soup

January gets a bad rap, as far as months go. It’s the slump after the holidays, a time of year when everything is dead and the skies are often gray. There’s not much to look forward to until spring, which is several long months away. But I actually enjoy January. It’s a time of rest, recovery from the holidays, and renewal as we look towards a brand new year. For most of us, it’s also a time to put some healthy eating into action. One of the first things I do in January is make a big pot of this Creamy Vegan Celery Soup. It’s warm, hearty and comforting yet still light and cleansing. And nobody can believe it’s vegan! It’s great to have on hand during the week for a quick and healthy dinner.

How to make Creamy Vegan Celery Soup

The base for this soup is – you guessed it – celery. There are also onions and spinach. The rest is just spices like dried onion, celery seed and celery salt. You’re going to cook this soup low and slow, which will really allow the vegetables to soften and the flavors to develop. Then you’ll use an immersion blender (or a standard blender if you don’t have one) to create that creamy, silky texture.

How much you blend it is totally up to you. I like to leave a little bit of texture in mine, but if you love a completely smooth soup, just blenderize to your heart’s content. Either way, the flavor of this Creamy Vegan Celery Soup will have you hooked – and it’s even better when you reheat it the next day.

How to serve this soup

The spice measurements I use are to my taste, which can be a very personal thing. For instance, the Big Guy thinks this soup is perfect but our son thinks it needs salt. You be the judge, and adjust the measurements accordingly.

But we all agree that a good crusty bread is a must, for sopping up all the creamy deliciousness. This soup is so low in calories that you can splurge on an extra piece of bread or two – and a second helping of soup while you’re at it. Here’s to healthy winter eating, foodies! Enjoy!

Creamy Vegan Celery Soup

A healthy and satisfying way to warm up this winter – so rich and velvety, you'll never believe it's vegan!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

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• 4 celery hearts cleaned and chopped
• 2 yellow onions diced
• 2 quarts vegetable stock
• 1 cup tightly packed fresh spinach leaves
• 1 1/2 tsp. salt
• 1 tbsp. minced dried onions
• 1 tbsp. granulated onion
• 1 tsp. celery salt
• 1/2 tsp. celery seed
• 1/2 tsp. pepper

Instructions

 

• Coat the bottom of a large, heavy-bottomed pot with 1/4 inch of olive oil. Cook celery on medium heat until it starts to soften, 5-6 minutes. Add the salt, pepper, minced and granulated onion, celery salt and celery seed. Continue cooking until celery is very soft, another 7-8 minutes. Then add the diced onions. Saute until the vegetables are browned, another 8-10 minutes.
• Add the vegetable stock and stir to combine all ingredients. Cover and simmer on low heat for at least 1 hour.
• Off heat, add the spinach and puree with an immersion blender. Alternately, allow the soup to cool, then transfer to a standard blender, add the spinach and puree until it reaches the desired consistency.

Keyword gluten free, low fat, vegetarian, healthy, vegan

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