Vegan Cream of Celery Soup
Savor the comforting, velvety goodness of Vegan Cream of Celery Soup—a plant-based spin on a classic favorite that's as nourishing as it is delicious! This recipe transforms humble celery into a creamy masterpiece, enhanced with the richness of unsweetened almond milk and the umami depth of nutritional yeast. Packed with wholesome ingredients like tender potatoes, aromatic garlic, and dried thyme, this soup delivers a well-rounded flavor profile in every spoonful. Perfect for weeknight dinners or meal prep, it comes together in just 35 minutes and is naturally dairy-free and gluten-free. Serve it piping hot, garnished with a sprinkle of black pepper or fresh celery leaves, for a cozy, satisfying meal that's both hearty and light. A must-try for anyone seeking plant-based comfort food at its finest!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (chopped) yellow onion
- 3 cloves (minced) garlic
- 6 cups (chopped, about 1 bunch) celery
- 1 medium (peeled and diced) potato
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent.
Add the minced garlic and sauté for an additional minute, being careful not to burn it.
Stir in the chopped celery and diced potato, and sauté for 5 minutes to slightly soften the vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes and celery are soft.
Remove the pot from heat and let the soup cool slightly for safe blending.
Use an immersion blender to puree the soup until smooth, or carefully transfer small batches to a blender and blend until creamy. Return the blended soup to the pot.
Stir in the almond milk, nutritional yeast, dried thyme, salt, and black pepper. Adjust seasoning to taste.
Reheat the soup over low heat if necessary, but avoid boiling to keep the almond milk creamy.
Serve hot, garnished with fresh celery leaves or a sprinkle of black pepper, if desired.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 215 mg | 17% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
