Creamy Celery Soup

5 from 1 vote

This soup season, give celery the star treatment it deserves with this simple but delicious creamy celery soup. Celery, potatoes, and fresh herbs are cooked until tender in broth before pureeing until smooth. I’ll be eating this one on repeat all season long.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Dish, Side Dish

Cuisine: American, Healthy

Diet: Vegan

Servings: servings

Calories: 244kcal

Author: Deborah Murphy

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
4 cups thinly sliced celery stalks (about 1 lbs. or a large head of celery)
2 Yukon gold potatoes, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 (13.5 oz) can coconut milk
2 cups fresh baby spinach
1/4 cup fresh dill
1/4 cup fresh parsley
1/2 lemon, juiced
sea salt & ground black pepper, to taste

Instructions

In a large Dutch oven over medium heat, add the olive oil and sauté the onion and celery for 3-5 minutes or until the onion is softened and translucent.
Stir in the potatoes and garlic and cook for another 1-2 minutes.
Add the vegetable broth and coconut milk. Bring to a simmer and partially cover with the lid. Let simmer for 15 minutes or until the potatoes are fork tender.
Add the baby spinach, dill, and parsley. Cook for just a minute or until the spinach is wilted.
Puree with an immersion blender or transfer to an upright blender and puree until smooth. (If using an upright blender, make sure to allow steam to vent. You may need to work in batches depending on the size of your blender.)
Stir in the lemon juice and season with additional salt and ground black pepper to taste. (I added about ½ teaspoon of sea salt.)
Garnish with croutons and a few pieces of fresh herbs to serve.

Video

Notes

Leftover soup can be stored in the fridge for up to 3 days. Cooled soup can be stored in the freezer for up to 3 months.
Don't like coconut milk? You can substitute with 1/2 cup of raw cashews and use an additional 1 1/2 cups of vegetable broth.

Nutrition