Vegan Cream of Celery Soup
A comforting, creamy soup that’s dairy-free and packed with flavor, my Vegan Cream of Celery Soup is just what you need. Oh and there's no cream.
Servings: 5 servings
Calories: 148kcal
Ingredients
- 1 tablespoon Olive oil (or use water if on an oil-free diet)
- 1 medium Onion diced
- 5 cloves Garlic minced
- 2 medium Potatoes
- 5 cups Water
- 2 cubes Vegetable bouillon
- ¾ teaspoon Ground white pepper
- 1⅔ pounds Celery chopped
- 1 cup Dairy-free milk (almond, soy, or oat milk work well)
- 1 pinch Salt to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent and lightly golden. If you prefer an oil-free version, use a small amount of water to prevent sticking. Then stir in the minced garlic until fragrant, about 1 minute.1 tablespoon Olive oil , 1 medium Onion, 5 cloves Garlic
- Add in the potatoes and water, bring to a soft boil and then turn the heat down to medium-low and simmer for 10 minutes.5 cups Water, 2 medium Potatoes
- Add the vegetable bouillon cubes, white pepper and chopped celery. Stir to combine, then let it simmer for 20 minutes, or until the celery is tender.2 cubes Vegetable bouillon, ¾ teaspoon Ground white pepper, 1⅔ pounds Celery
- Turn off the heat, then pour in the dairy free milk. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.Do a taste test and adjust salt if needed. Serve hot, garnish as desired.1 cup Dairy-free milk , 1 pinch Salt
Notes
Yield is 4-6 servings depending on the individual serving portions.
Nutrition
Serving: 1.75cups | Calories: 148kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 239mg | Potassium: 863mg | Fiber: 5g | Sugar: 5g | Vitamin A: 867IU | Vitamin C: 27mg | Calcium: 155mg | Iron: 1mg