Description
This creamy vegan celery soup is a comforting and flavorful dish, perfect for a light lunch or starter. Made with fresh celery, potatoes, and coconut cream, it’s sautéed and simmered to bring out the natural flavors before being blended into a smooth, velvety texture. Finished with fresh herbs and served with crunchy croutons, this soup is both healthy and satisfying.
Ingredients
Main Ingredients
- 3 Tablespoons Vegan Butter
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 4 cups Celery (500g, Chopped)
- 1 Medium Potato (200g, peeled and chopped, about 1 cup)
- 2 cups Vegetable Stock (480ml) or Broth
- 14 ounces Canned Coconut Cream (400ml, 1 can, Unsweetened)
Seasonings & Garnishes
- 1 teaspoon Lemon Juice
- 1/4 teaspoon Salt (or To Taste)
- 1/4 teaspoon Ground Black Pepper (or To Taste)
- 1 Tablespoon Fresh Chopped Parsley
- 1/2 Tablespoon Dried Dill
- Fresh Chopped Parsley (for serving)
- Ground Black Pepper (for serving)
- Croutons (for serving)
Instructions
- Sauté Vegetables: Add vegan butter, chopped onion, and chopped celery to a large pot over medium heat. Sauté gently until the vegetables are tender but not browned, about 10 minutes, to develop a mild, sweet flavor.
- Add Potato and Liquids: Stir in the peeled and chopped potato, vegetable stock, and canned coconut cream. Mix well to combine all ingredients.
- Simmer: Cover the pot and simmer on low heat until the potatoes are tender, which takes about 20 minutes. This allows the flavors to meld and the potatoes to soften thoroughly.
- Blend Soup: Using an immersion blender directly in the pot, blend the soup until very smooth and creamy, ensuring a uniform texture without any chunks.
- Season Soup: Add lemon juice, salt, and ground black pepper, stirring to incorporate. Let the soup simmer for an additional 2-3 minutes to fully meld the flavors.
- Add Herbs: Mix in the fresh chopped parsley and dried dill, giving the soup a fresh and aromatic finish.
- Serve: Ladle the soup into bowls and top with extra fresh chopped parsley, a sprinkle of ground black pepper, and croutons. Serve with toasted bread on the side for dipping to complete the meal.
Notes
- Use unsweetened coconut cream for a rich, creamy texture without added sugar.
- You can substitute vegan butter with olive oil for a dairy-free but slightly different flavor.
- Adjust the consistency of the soup by adding more vegetable stock if it becomes too thick.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika while sautéing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
