My mom: "We have too much celery, do something with it."
Me: "Like what?"
My mom: "Cream of celery soup."
Me: "Ewww."
Time passes...
My mom: "Ohmygoodness this is so yummy. Omnomnomnom."
Me: "Ohmygoodness this is so yummy. Omnomnomnom."
.%20Then%20when%20you%20blend%20the%20soup%20up%2C%20the%20cashews%20blend%20right%20along%20with%20it%20making%20cream%20right%20in%20the%20soup.%20Insta-creamy%20soup!%20%20%23itdoesnttastelikechicken)
The lessons learned.
- This is exactly what you should do when you have celery that needs to be used up.
- Classic recipes are classics for a reason.
- My version takes the classic flavours and kicks it up a notch by making it a vegan one pot wonder.
When pondering how to make a celery soup actually interesting, I knew that adding cashew cream, was a very good idea. I mean cashew cream, yum. Instead of making the cashew cream separately, I decided, hey, why not make it right in the same pot!
In this recipe you simmer the cashews right along with the rest of the soup. This makes them very soft (the same result as soaking cashews). Then when you blend the soup up, the cashews blend right along with it making cream right in the soup. Insta-creamy soup! I feel so clever right now.
The result is a soup that tastes insanely good. Full of delicious celery flavour, velvety, deeply flavoured, and totally scrumptious. Enjoy as an appetizer, or make it into a meal by serving with a crusty baguette.
This recipe is so quick and easy. Just take your celery and onion and chop them up. Then mince the garlic.
Heat olive oil in a big pot then sauté the celery, onions, and garlic for about 5 to 10 minutes until translucent.
Pour in the vegetable broth and water, then slowly pour in the flour as you whisk, to help avoid lumps. Now toss in the bay leaf, thyme, and raw cashews. Yep, just toss those raw cashews straight in the pot. Now let that simmer for about 15 minutes until the cashews are very soft. Blend it all up, and enjoy your soup!
(click stars to vote)
Vegan Cream of Celery Soup
Servings: servings
PRINT
PIN
COMMENT
Ingredients
- 1 tablespoons olive oil
- 6 ribs celery, chopped
- 1 yellow onion,, chopped
- 4 cloves garlic,, minced
- 1 L vegetable broth, (4 cups)
- 1 cup water
- ⅓ cup all-purpose flour, (or gluten-free if preferred)
- ½ cup raw cashews
- 1 bay leaf
- ½ teaspoon dried thyme leaves
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the celery, onion, and garlic and sauté for about 5 minutes until the celery and onion begin to soften and look translucent.
- Add in the vegetable broth and water then sprinkle in the flour while whisking to avoid any lumps. Add in the raw cashews, bay leaf, and thyme. Bring to a simmer and cook for about 15 minutes until the cashews are very soft.
- Remove the bay leaf, then blend in small batches, being careful not to fill your blender too high so it doesn't erupt. If you don't have a high powered blender such as a Blendtec, make sure to blend very well so that the cashews are completely blended. Return to the pot to heat or serve directly from the blender. Season with salt and pepper if desired and garnish with some celery leaves.
Nutrition
Featured Ingredient: Celery. 20 ingredients, 9 Days to go! (uh oh).
Bon Appetegan,
Sam.
Tracy says
This soup has been on rotation in our house since I found it a few years ago. It’s tasty and comforting. Sometimes I add a couple of handfuls of yellow split peas and adjust the cooking time for a bit of extra fiber and protein. Turns out beautifully
Jess @ It Doesn't Taste Like Chicken says
We are so happy to hear it!
VeggieTater says
Yummy! I'm whole food plant based and disabled so to make it suit me I just omitted the oil and white flour, and added about 1/3 cup cashews and around 2/3 cup of oats instead. Then I just tossed everything into my high-speed blender, added boiled water, and blended on high until it was steamy and creamy! Couldn't be easier, will be making this OFTEN! Thanks Sam!
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your suggestions!
jon says
Super delicious and so easy!
Candy says
Love this recipe, have made it for years, simple, savory, and simply delicious
Catherine Michaels says
Love this soup! I’ve shared this recipe numerous times with many friends who also love it
Lis says
Delicious and simple. I made the recipe just as written, then tonight I swapped the celery for broccoli and kale because that is what I had and needed to use up, and it was also delicious. Great recipe! Thank you.
Jess @ It Doesn't Taste Like Chicken says
Excellent! Thanks for sharing your experience!
Alisa says
This was addictively delicious Honestly just tried it because I had the ingredients on hand and wanted a quick lunch. So so good!
Jess @ IDTLC Support says
Yay, that's fantastic!
Deborah Hansen says
This was quick and easy and TASTY. I followed the directions exactly because I wanted to have a base line and adjust it next time. It was so good that I won't ever need to adjust. Thank You.
Jess @ IDTLC Support says
Wonderful! We're so happy to hear it!
Carlisle says
The cashews were the dominant flavor; I could hardly taste the celery. I would reduce the amount of cashews used.
Samia says
I'd make cashew milk separately, and reduce the amount of stock (liquid) accordingly so that the amount of liquid stays the same & then add this cashew milk at the end of cooking.
Now, if you want to increase the celery taste, here's a suggestion, I always do this with celery soup: add some crushed celery seed at the start of cooking but don't overdo it, it's strong stuff.
Laura says
Delicious. ….my dad called it his new favourite soup! Something magical happens between the celery and the cashews.
Added a half cup of frozen zucchini. Also I used fresh sprigs of thyme instead of dried. I thought that it would probably make a good dip too, with a few adjustments
Jess @ IDTLC Support says
That sounds amazing, Laura!
James Harrison says
Great recipe. Just made this now and blended it with the old trusty Ninja and it was still great.