One of my favourite parts about cold weather is warm soup. It’s one of my favourite things to make in the winter to the point that my boyfriend like to think of me as the “Soup Nazi”… any Seinfeld fans out there? Soup is soup-er easy (bad pun, I know), delicious, and healthy! I generally make a soup on the weekend and there’s my lunch for the week. I’ll also freeze some and have it as an easy dinner or as lunch on a day I’m running late and don’t have time to make something.

Today I’m sharing one of my favorite types of soup, Celery Soup. It is creamy, delicious, and best of all…Vegan! I find many vegetable soups are laced with heavy cream making them unhealthy and dense, but not this one. This soup hits the spot when you are craving something creamy without any dairy at all.


Olive Oil

1 Yellow Onion

2 Leeks

2 Potatoes

1 Head of Celery

4 Cups of Stock

1 ½ Cups of Water

½ Cup of Cashews




Heat olive oil in a large pot on the stove. While oil is heating begin thinly slicing the onion. Do not worry about the length of the onion, as you will be blending everything together. Toss the onions into the pot on low to medium heat and cook without browning. Take the heads and but off the celery and slice into approximately ½ inch thick slices, throw into pot with the onion and stir. Chop the leeks into ¼ inch circles using only the white and light green. I often find out can get more bang for your buck if you peel off the layers as they get dark green. The under layers stay white longer. Toss leeks into the pot and cook, while stirring occasionally, until the onions are translucent and the celery has softened.

Next add the stock and water. You can use homemade stock, bullion, or even bone broth (obviously it would no longer be Vegan). While the liquid is heat up, peel your potatoes and cut into ½ inch thick half moons. Once the liquid is warm add the potatoes and cashews. Increase the heat to medium high and bring to a boil. Once boiling, reduce to a simmer and cover. Stir occasionally until the potatoes are soft, approximately 15 minutes.

Next, put all the soup into a blender and blend until smooth. This may take a few round unless you have a huge blender. I have a Blendtec, so I just put it on soup mode and it blends for the perfect amount of time.

Put all the soup back in the pot and add salt to taste. Stir and cook for another 5-10 minutes and then your soup is ready to enjoy!

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February 1, 2018

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