This Creamy Celery Soup is a healthy, vegan, low-fat version of the traditional cream of celery soup.
It contains celery and spinach; nutrient-rich vegetables, packed with vitamins, minerals and antioxidants! It also contains potato, which is what helps give it a creamier consistency when blended.
Serve yourself a bowl, squeeze in some extra lemon juice, and swirl in some Vegan Cream Sauce, or some Healthy Mexican Crema substitute (made w/greek yogurt).
This is an easy, super healthy, and delicious meatless meal!
Oh...and it's kid-approved. Well, at least my 3-year old enjoyed it! He saw me eating a big bowl of it topped with Vegan Cream Sauce, and asked for a taste. He decided he liked it, then took the whole bowl for himself! It's a great way to sneak in extra veggies!
How To Make Creamy Celery Soup:
Time needed: 45 minutes
Check out this step-by-step guide with photos on how to make the Creamy Celery Soup, or you can watch the VIDEO.
- In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, and cook for 5 minutes.
- Add the garlic and celery, and cook for 2 minutes.
- Mix in the potatoes, parsley, salt, pepper, bay leaf (if using), and the vegetable stocks.
- Increase heat to high and bring to a boil. Then cover, reduce heat to medium-low, and cook for 20 minutes, or until potatoes are for tender.
- Remove from heat, and discard the bay leaf. Add in spinach leaves and lemon juice, stir to combine.
- Using an Immersion Hand Blender, blend the soup until smooth. At this point, you can add in more salt & pepper to taste, and a little vegetable broth or water to reach desired consistency. (I didn’t add more water/broth because I liked the thickness of mine, but I did add ¼ teaspoon more of salt & pepper.)
Notes on the Creamy Celery Soup:
- If possible, use good quality Organic Spinach and Celery. I reserved a few celery leaves for garnish, but chopped up the rest and used it inside of the soup along with the celery ribs.
- Even though the soup will be blended, try to cut the celery in uniform pieces for even cooking (I sliced mine into 1" pieces). Same goes for the potatoes (I did about 2" cubes).
- I used an Immersion Hand Blender, but you can also blend this in batches in a high-powered blender (like my Vitamix). Just make sure to let the soup cool down a bit, and not over fill the blender!
- I like piling in a whole 5 oz. container of spinach for the added nutrients! But, you can reduce it to just 2 oz. to still give it a bit of added nutrients and a pop of green color.
Low-Carb Option:
Make this into a low-carb soup! Simply use ½ a head of chopped cauliflower, instead of the potatoes, and follow the same directions for cooking.
Enjoy! 🙂
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Creamy Celery Soup w/Spinach {Healthy, Vegan, Low-fat}
Ingredients
- 2 lb celery cut into about 1” slices (see notes)
- 1 lb russet potatoes peeled & cubed 2” (see notes)
- 4 cups low-sodium vegetable broth or chicken broth
- 5 oz. spinach I used organic baby spinach
- ½ cup parsley chopped
- 1 yellow onion chopped (about 1 cup)
- 4 garlic cloves minced
- 1 tablespoon olive oil
- 1.5 teaspoon salt more or less to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice ½ small lemon
- 1 dried bay leaf optional
Toppings & Garnish Options:
- lemon wedges
- chopped parsley
- celery leaves
- Vegan Cream Sauce
- Healthy Mexican Crema substitute
- Parmesan Cheese
- Shredded Cheese
Instructions
- In a large stock pot, heat 1 tablespoon of olive oil over medium heat.
- Add the onion, and cook for 5 minutes.
- Add the garlic and celery, and cook for 2 minutes.
- Mix in the potatoes, parsley, salt, pepper, bay leaf (if using), and the vegetable stock. Increase the heat to high, and bring to a boil.
- Cover, reduce heat to medium-low, and cook for 20 minutes, or until potatoes are fork tender.
- Remove from heat, and discard the bay leaf. Add in spinach leaves and lemon juice, stir to combine.
- Using an immersion hand blender, blend until smooth. At this point, you can add in more salt & pepper to taste, and a little vegetable broth or water to reach desired consistency. (I didn’t add more water/broth because I liked the thickness of mine, but I did add ¼ teaspoon more of salt & pepper.)
Video
Notes
- 2 pounds of celery is about: 16 ribs, 1 large or 2 small bunches of celery, or 6-7 cups cut.
- 1 pound of potatoes is about: 1 large or 2 small potatoes, or 3 cups cubed.
Nutrition Facts
Watch the VIDEO on how to make the Creamy Celery Soup:
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