Celery Soup


A lot of times I’ll have a recipe that calls for one or two celery stalks, and then I have a whole bunch left over.  I don’t really like to eat raw celery.  In fact, I kind of hate it.  Even smearing it with peanut butter when I was a kid couldn’t get me to eat the stuff.  One day when I had a bunch of celery and some fresh thyme in the fridge I decided to try to make a soup with it.

Even if you hate celery, you might still like this soup.  It has a mild flavor that isn’t an overpowering celery taste.  It’s also really easy to make.  Plus, you can make this with celery that’s way past it’s prime.  That’s usually how I end up making it, and it always turns out great.  I use flour to thicken this, but I’m sure you could also blend it up with some cashews to make it creamy if you want a gluten free version instead.  It’s a very forgiving recipe – I don’t always have the amount of celery called for, and I’ve experimented with both the flour and broth amounts, but it never seems to make a huge difference in the finished product.

Celery Soup

1 tablespoon non-dairy margarine
1 small onion, or 1/2 of a large onion, chopped
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1 bunch celery, stalks and leaves, chopped (about 6 cups)
1/4 cup plus 2 tablespoons all-purpose flour
4 cups vegetable stock

Heat a soup pot over medium high heat, and melt the margarine.  Add the onions and a tiny pinch of salt, and saute until they’re softened and translucent, about five minutes.

Add the garlic and thyme, and saute for about a minute, or until fragrant.

Add the celery and give it a good stir.  Saute it for about 8 minutes or so, until the celery starts to soften a bit.  Sprinkle the flour in and give another good stir.  You want to cook it a bit until it’s not super white.  If it starts to get hard to stir, pour in a little broth.  Once you have the flour incorporated, pour in the veggie stock.

Bring the mixture to a boil and then partially cover the pot and reduce the heat.  Simmer for about 20 minutes, stirring occasionally, until the celery is tender.

Transfer the soup to a high-speed blender and puree.  Depending on the size of your blender you made need to do this in batches.  You can also use a stick blender.

Taste for seasoning and serve.  You can garnish with some fresh thyme or celery leaves.  This also keeps well in the fridge.


Be Sociable, Share!

Twitter Digg Delicious Stumbleupon Technorati Facebook

12 Responses to “Celery Soup”

  1. Hey! I just followed you over from the ppk – this soup looks perfect for this hot weather we’re finally getting. I always love finding other vegan bloggers in LA – especially ones responsible for the delicious goodies that were at Leda’s. I’m definitely going to keep C’est La V in mind next time I have a party!

  2. Thanks, Allison! I LOVE your blog name! I just added it to my links.

  3. I’m so scared of celery, raw celery to be exact.
    This soup REALLY scares me.

  4. this is really excellent soup! I found the recipe by chance when I had some limpish celery (or maybe I’d seen a post of yours at the ppk (where I’m cperry) who knows?) and made it . we both *love* the flavor and consider it among our top soups.

  5. Hi, Carol! I’m so glad you liked the soup! I love using up old vegetables and turning them into something yummy.

  6. Hi, Loved this soup so easy so tasty thanks for sharing it with us

  7. Hi, Sue! You’re more than welcome – so glad you liked it!

  8. Do you have a weekly newsletter you email to vegans?

  9. Hi, Hilda! I used to do a monthly newsletter. I plan to start it up again soon.

  10. Love this soup!!!! wouldn’t mind trying a new recipe like this one! thank you for sharing=)

  11. Loved the soup. Would love a copy of your newsletter. Thx


  1. Tulpinile de țelină | Ierburi Uitate - 29. Jan, 2014

    [...] Supă cremă din tulpini și frunze de țelină. [...]