Easy Vegan Cream of Celery Soup

Name: Easy Vegan Cream of Celery Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 medium white onion – peeled and chopped; 1 head of celery – cut the ends off and cut the stalks into thirds; ¼ cup of white wine or 2 tablespoons of white wine vinegar plus 2 tablespoons of water; 1 teaspoon of vegan butter; 2 cups of unsweetened almond Milk; 3 teaspoons of lemon juice; ¼ cup of basil leaves; 1 teaspoon of fresh celery leaf; 1 to 2 teaspoons of ground sea salt; ½ teaspoon of ground white pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 servings
Calories
36 kcal
Course
Main Course, Soup
Cuisine
American

Easy Vegan Cream of Celery Soup

Demi Foster

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Easy, fast, and delicious. An elegant, silky, and tasty soup made with celery. Make it in less than 30 minutes.

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Ingredients

Servings

1 medium white onion – peeled and chopped
1 head of celery – cut the ends off and cut the stalks into thirds
¼ cup of white wine or 2 tablespoons of white wine vinegar plus 2 tablespoons of water
1 teaspoon of vegan butter optional
2 cups of unsweetened almond Milk
3 teaspoons of lemon juice
¼ cup of basil leaves
1 teaspoon of fresh celery leaf
1 to 2 teaspoons of ground sea salt use at least one teaspoon to season
½ teaspoon of ground white pepper

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Instructions

Put a steamer basket in a large pot and fill with water level with the top of the basket. Bring the water to a boil. Add the celery stalks, cover the pan and steam for approximately ten minutes or until the celery is soft.
In a medium sauce pan add a tablespoon of water to the pan and heat on medium heat. When the water begins to steam add the chopped onion and stir. Turn the heat to medium-low and cover the pan to allow the onions to sweat for approximately four minutes. Deglaze the pan with the wine or the white wine vinegar and water. Turn off the heat.
Add the butter to the pan with the onion and let it melt.
Put the almond milk, celery, onions, basil, lemon juice, celery leaf, salt and white pepper in the blender and blend on the soup setting, or on a high speed, until smooth and creamy.
Pour the soup back into the pan that you used to cook the onions and heat to desired temperature.
Enjoy!

Notes

Store covered in the refrigerator for up to 4 days.
Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator.
Nutrition Disclaimer

Nutrition Information

Show Details

Serving 1cup Calories 36kcal (2%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Sodium 503mg (21%) Potassium 57mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 83IU (2%) Vitamin C 3mg (3%) Calcium 110mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 36 kcal

% Daily Value*

Serving	1cup
Calories	36kcal	2%
Carbohydrates	3g	1%
Protein	1g	2%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Sodium	503mg	21%
Potassium	57mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	83IU	2%
Vitamin C	3mg	3%
Calcium	110mg	11%
Iron	1mg	6%