Name: Creamy Vegan Celery Soup (Gluten-Free)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 medium onion (thinly sliced); 1 medium potato (peeled and thinly sliced); 3 stalks celery (strings removed and sliced); 1/2 cup raw cashews (soaked and rinsed); 1 clove garlic (minced); 1 bay leaf; 3/4 tsp. salt; 2 cups water; 2 Tbsp. + 2 tsp. olive oil; 2 tsp. lemon juice; Black pepper (to taste); Celery leaves (chopped); Fresh herbs: dill (parsley or chervil); Drizzle of olive oil; Vegan yogurt or plant-based cream

Cozy up with a bowl of this creamy vegan celery soup—a light, nourishing dish that’s big on flavor and totally gluten-free. Made with fresh celery, tender potatoes and a handful of pantry staples, it’s the perfect way to turn simple ingredients into something soothing and satisfying. Whether you’re looking for a comforting lunch or a starter for your next plant-based dinner, this dairy-free soup delivers warmth in every spoonful.

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Creamy Vegan Celery Soup (Gluten-Free)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 5

Calories 167 kcal

Ingredients

1 medium onion thinly sliced
1 medium potato peeled and thinly sliced
3 stalks celery strings removed and sliced
1/2 cup raw cashews soaked and rinsed
1 clove garlic minced
1 bay leaf
3/4 tsp. salt
2 cups water
2 Tbsp. + 2 tsp. olive oil
2 tsp. lemon juice
Black pepper to taste

Toppings

Celery leaves chopped
Fresh herbs: dill parsley or chervil
Drizzle of olive oil
Vegan yogurt or plant-based cream

Instructions

In pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add sliced onion and cook until translucent. Add pinch of salt and continue to cook for 2–3 more minutes.
Add potato and celery. Sauté for another 2 minutes.
Add soaked and rinsed cashews, water, 3/4 teaspoon salt and bay leaf. Bring to boil over high heat. Skim off any foam that rises.
Reduce heat to low, cover and simmer for about 15 minutes, or until potatoes are tender.
Remove bay leaf. Add 2 teaspoons of olive oil and lemon juice. Blend soup until smooth using blender or immersion blender.
Taste and adjust seasoning with salt and black pepper.
Serve warm or chilled. Garnish with chopped celery leaves, herbs drizzle of olive oil and vegan yogurt if desired.