Skip to Content

Easy Vegan Celery Soup

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

Enjoying a big bowl of dairy free warm soup

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!

This is the best vegan celery soup I have had

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 have 2 bunches of celery in them. 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 vegan celery soup?

10 ingredients needed to make celery soup laid out on a cutting board on a grey background.

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.
Sautéing ingredients together to make easy and delicious celery soup without potato

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.

Thick creamy and delicious celery soup - dairy free

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, or crusty bread would help cushion the effects of all that fiber.

Dairy free celery soup - so comforting tasty and healthy

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.

Easy vegan celery soup

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!

Wondering what you can make with a lot of celery?

Well, a batch or two of this creamy, comforting, budget-friendly, and scrumptious vegan celery soup.

Is this celery soup healthy?

The star of this soup: celery, is packed with vitamins and minerals that help in digestion, reduce inflammation, and help keep blood sugar levels consistent, among other things. This celery soup is also made with other nutritious ingredients like ginger, garlic, onion, cloves, turmeric, coriander, and cannellini beans.

How can you store this soup?

Yes, you can store this celery soup for 4-5 days as long as it is in an air-tight container that is placed in a fridge.

Easy vegan celery soup

Easy Vegan Celery Soup

4.84 from 25 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 servings
Author: Shashi
Cozy up with a big bowl of this creamy, thick, and delicious Vegan Celery Soup. Ready in less than 20 minutes, this is a comforting, convenient, budget-friendly, and wholesome soup recipe.


  • 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


  • 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.


Serving: 1g | Calories: 120kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 156mg | Fiber: 3g | Sugar: 3g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. Cathy says:

    This was Outstanding !!!
    The flavors were perfect and outstanding ! Easy and quick.
    I did thin quiet a bit with water to blend.
    Thank you !

  2. Ben | Havocinthekitchen says:

    Actually, celery soup sounds delicious to me. It’s just celery has a very distinctive and strong aroma, as well as cilantro, that I prefer it as a part of recipe – not the main ingredient. But I would definitely give it a try without hesitation – the entire bowl (and not even blindfolded!) This looks absolutely terrific. I would probably add some chopped nuts like walnuts on top for my bowl 🙂

  3. David @ Spiced says:

    We’re heading into soup season, and I’m always looking for new ideas! Soup season lasts forever up here…and I start to run out of ideas quickly. Putting this on the list for sure! And I also love my soups creamy like this…I can’t wait to make it!

  4. John / Kitchen Riffs says:

    I like cream of celery soup (which definitely is not vegan!), but it’s been years since I’ve made it. Really like your soup — loads of flavor, and much healthier. Thanks!

  5. Michele says:

    I laughed at your description. However, we loved the soup. It truly smells and tastes amazing. If there were only a way for the aroma to come through the computer screen, then everyone would be hooked!

  6. Beth says:

    This celery soup looks so thick and comforting. Perfect with fresh bread for cold winter days.

  7. Alisa Infanti says:

    I grew celery in my garden this year and had boatloads so made this soup with it. Amazing!

  8. Jacqueline Meldrum says:

    I add celery to soup all the time but I’ve never made it the star of the show. I must try this.