Easy Dairy-free Celery Soup

Cozy up with a big bowl of this creamy, thick, and delicious Dairy-free Celery Soup. Ready in less than 20 minutes, this is a comforting, convenient, budget-friendly, and wholesome soup recipe.

Let’s be honest, celery soup, let alone a vegan celery soup, doesn’t sound quite appetizing. In fact, look at it long enough and you might think it resembles something the dog regurgitated – right?

But, if you could just smell this and taste a spoonful of it (maybe blindfolded?), you will be hooked. This celery soup is so delicious. So delicious that I am willing to bet I could eat my way out of a tub filled with it!

I like my soups thick and healthy, and this vegan celery soup is just that. It is super thick, creamy, and filled with nutritious ingredients. You could thin it down with some vegetable stock – but why? I kid! I kid!

Seriously, if you prefer a soup that is not as thick, you could add in 1/2 a cup or 1 cup of vegetable stock.

Also, seriously, I used a whole bunch of celery in this. I got one of those packs from the grocery store that has 2 bunches of celery in it. I discarded the bottom and top parts and chopped up the rest, which amounted to about 3 to 3 1/4 cups approximately.

I flavored this soup with ever so lightly browned onions, ginger, and garlic. I also added in a smattering of powdered cloves, turmeric, and coriander. Which brings us to…

What are the ingredients in this dairy-free celery soup?

This soup is made with only 10 ingredients plus extra virgin olive oil and a smidge of salt and pepper. And those 10 ingredients are:

1. celery,
2. onion,
3. garlic,
4. ginger,
5. powdered cloves,
6. powdered turmeric, 
7. powdered coriander,
8. cannellini beans,
9. fresh parsely, and
10. fresh cilantro.

How is this soup so creamy?

This celery soup gets its creamy and thick texture from a can of cannellini beans. No cream or any sort of milk. After sauteing all the ingredients together, I added them to a blender. After a few whirls, this creamy, thick soup was the result.

This week, temperatures are supposed to drop into the upper 40s here in Covington, Georgia. Which makes it the perfect time to dig out the thick sweaters and enjoy big bowls of this vegan celery soup. Though, if I am going to be honest, I started making soup when the lows dropped down into the 70s…

Do keep in mind that celery and beans are filled with fiber. So, balancing a bowl of this soup off with some roti, naan, Pizza Hut breadsticks, or crusty bread would help cushion the effects of all that fiber.

I have made this celery soup with potatoes and some cashew milk instead of beans. However, in my humble opinion, I prefer the taste of this soup with beans. Cannellini beans are mild and let the taste of the celery and other ingredients shine through.

A few tips to help you pick fresh celery for this soup:

• Make sure that the celery has sturdy, upright stalks. The stalks should snap easily when you pull them and not bend.

• The leaves on the celery stalks should be crisp, fresh. and green – not yellow or brown.

• Make sure to wait until you need to use the celery to chop it up. Celery loses nutrients the longer it sits after it is chopped, so best wait. With that said, try to use up celery that you bring home from the store, within 5-7 days.

I made another batch of this soup yesterday evening and I found myself licking the bowl and spoon clean as it is so scrumptious! But, don’t take my word on this – just grab the 10 ingredients, whip up a batch of this vegan celery soup and see for yourself!

Easy Dairy-free Celery Soup

4.86 from 27 votes

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 3 servings

Author: Shashi

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Cozy up with a big bowl of this creamy, thick, and delicious dairy-free Celery Soup. Ready in less than 20 minutes, this is a comforting, convenient, budget-friendly, and wholesome soup recipe.

Ingredients

• 2 tbsp extra virgin olive oil
• 2 bunches/heads of celery I bought one of those packs that contain 2 celery bunches
• 1 yellow onion
• 5 large cloves of garlic
• 1 inch chunk of ginger
• 1/4 tsp powdered cloves
• 1/4 turmeric powder
• 2 tsp coriander powder
• 1-15.5 oz can of canneline beans
• 2 tbsp fresh parsley
• 2 tbsp fresh cilantro
• salt and pepper to taste

Instructions

• First off, peel the onion, ginger, and garlic cloves. After the peels are discarded, chop them up roughly. For this recipe, we will be blending all the ingredients so everything does not need to be chopped up finely.
• Then, add the EVOO to a large frying pan and place it on a stove. Add the chopped onion, ginger, and garlic to the pan and let it saute for 10 minutes. Stir it often so the ingredients do not burn.
• While they are sauteing, separate the stalks from the head of celery and wash them. Then chop off any brown ends. Then roughly chop up the entire batch of celery. Add the celery to the onion mixture and let it saute for about 3 minutes.
• Open the can of cannellini beans and drain out the liquid. Then pour beans into a colander and rinse them out well to remove any of the remaining liquid.
• Also, chop up the parsley and cilantro.
• Add the beans into the ban along with the turmeric, cloves, coriander, parsley, and cilantro, and saute for about 2 minutes.
• Then turn off the stovetop and carefully spoon all the ingredients into a blender.
• Blend until the mixture is creamy and thick.
• Enjoy warm, topped with more fresh parsley, cilantro, avocado, chips, and some crusty bread.

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Nutrition

Serving: 1g | Calories: 120kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 156mg | Fiber: 3g | Sugar: 3g

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