Creamy Vegan Celery Soup
This creamy vegan celery soup recipe is a delicious and easy soup to enjoy for a light lunch, or to add to any recipe that calls for cream of celery soup. This plant-based recipe is made from celery, vegetables, spices, and a creamy coconut milk soup.
Equipment
- Large Pot
- Immersion Blender
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion chopped
- 6 cloves garlic minced
- 1 head celery stalks and leaves, roughly chopped
- 2 cups Vegetable Stock
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon black pepper
- 1 13 ounce can coconut milk unsweetened full-fat
Instructions
- In a large pot, hear the olive oil over medium heat. Add the onion and garlic, sauté for 6 to 7 minutes until vegetables begin to soften.
- Add the celery, and sauté for 5 more minutes over medium heat.
- Pout in the vegetable stock, and add the salt and pepper. Stir well to combine. Bring the soup to a boil, then reduce to a low simmer. Cover with a lid and simmer for 20 minutes until celery has softened.
- Add the coconut milk, and using an immersion blender, puree the soup into desired consistency (I like it fully creamy, but you can leave a few pieces of celery in there for texture if you like).
- Serve hot, or save and use in recipes that call for cream of celery soup. Enjoy!
Nutrition
Calories: 310kcalCarbohydrates: 10gProtein: 3gFat: 31gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 461mgPotassium: 347mgFiber: 3gSugar: 5gVitamin A: 55IUVitamin C: 7mgCalcium: 39mgIron: 2mg
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