February 15, 2017 18

Cream of Celery Soup with Olive Oil + Watercress

Vegan cream of celery soup.
Vegan Cream of Celery Soup with Olive Oil and Watercress | Vegan cream of celery soup, made without dairy and ready in under twenty minutes. It's wonderful served hot on a winter night and chilled in the summer. #creamofcelery #vegancreamofcelery

I get asked a lot.

What is your most used kitchen appliance?

It used to be my juicer.

But for sure nowadays – it is my blender.

I just got my hands on the A2500 from the Vitamix Ascent Series {thanks Vitamix!}. And I love it a lot. And it is quickly replacing my other blender beloveds. Soup is a staple in my home. And if you’re a regular reader of With Food + Love, you already know this about me.

As a child I only preferred soups with a lot of texture. Smooth and creamy soups felt like a waste of time. But now, as an adult creamy soups, especially when topped well, are the ones I crave the most. This vegan cream of celery soup is a simple, humble bowl of unassuming flavor and impact.

And my favorite thing to eat right now. It combines a little bit of zip from the lemon and a whole lot of comfort from the cashew cream. Raw cashews are used here as the base, and I’m really happy about a new process I developed to skip the soaking step. Read on in the recipe below to find out more about this.

A few quick things!

I am hosting a brunch pop-up this weekend with my friend Alex Caspero, local yoga instructor and registered dietician. There will be a restorative yoga class, led by Alex. A three-course meal, prepared by me. If you’re local, click here to get more information and buy your tickets.

I know we just wrapped up Valentine’s Day yesterday, but I’m hooked on this rose-infused chocolate bark I made for FEAST Magazine this month.

And, I’m over on Olio City sharing some of my favorite spots in St. Louis. Have a read. If you’d like.

Vegan Cream of Celery Soup with Olive Oil and Watercress | Vegan cream of celery soup, made without dairy and ready in under twenty minutes. It's wonderful served hot on a winter night and chilled in the summer. #creamofcelery #vegancreamofcelery

Vegan Cream of Celery Soup with Olive Oil and Watercress | Vegan cream of celery soup, made without dairy and ready in under twenty minutes. It's wonderful served hot on a winter night and chilled in the summer. #creamofcelery #vegancreamofcelery

Vegan Cream of Celery Soup with Olive Oil and Watercress | Vegan cream of celery soup, made without dairy and ready in under twenty minutes. It's wonderful served hot on a winter night and chilled in the summer. #creamofcelery #vegancreamofcelery

Vegan Cream of Celery Soup with Olive Oil and Watercress | Vegan cream of celery soup, made without dairy and ready in under twenty minutes. It's wonderful served hot on a winter night and chilled in the summer. #creamofcelery #vegancreamofcelery

Cream of Celery Soup

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Serves 4 bowls

This soup is great served both hot and cold.

MACROS: 7 grams net carbs, 13 grams of fat, 3 grams of fiber, 4 grams of protein

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup onions, diced small 
  • 1 tablespoon lemon juice
  • 4 cups celery, diced small
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup raw cashews {see notes}
  • 3 cups filtered water
  • watercress, to garnish {see notes}

Directions

  1. Heat the oil over low in a large saucepan, and sweat the onions for 2 minutes. Then add in the lemon juice and stir.
  2. Next turn the heat up to low-medium and add in the celery, salt, pepper and garlic. Continue to cook and stir occasionally for 8 minutes more.
  3. Then turn the heat up to high and add in the parsley, cashews and water. Cover and simmer for 5 minutes. Then pour the soup into a blender and process until completely smooth.
  4. Serve with a swirl of olive oil, fresh watercress and black pepper. 

Recipe Notes

If you don't prefer watercress - sprouts, fresh parsley or celery leaves would work great instead. If you are allergic to or do not want to use cashews, skip them and add a 1/2 cup of heavy cream instead. 


This post is in partnership with Vitamix; all opinions are my own.

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18 Responses to "Cream of Celery Soup with Olive Oil + Watercress"

  1. Reply

    Julia

    February 16, 2017 at 3:15 AM

    I still prefer soups where I can see the actual vegetables in it. I’ve been making the creamy ones since last year and the more I experiment the more I like them. Yours is on my to-make-soon list already!

  2. Reply

    Sarah | Well and Full

    February 16, 2017 at 7:46 AM

    I got a Vitamix for Christmas and it is the best blender to make soups with. I’ve been looking for new recipes, so I’m happy I stumbled on this post.

  3. Reply

    Arthur

    February 16, 2017 at 9:27 AM

    Yummy!

  4. Reply

    Julia Gartland

    February 16, 2017 at 2:24 PM

    Love the sound of this recipe! I too, have always loved super textured soups, but ever since getting a Vitamix, I can’t stop blending. Gorgeous images, as always! xx

  5. Reply

    Alexandra Caspero

    February 20, 2017 at 10:26 AM

    You are a total food goddess. This soup looks incredible. I’m with you – I used to hate creamy soups but now love them (especially with texture toppings). Bookmarking this one to try soon. xo

  6. Reply

    Kristan

    February 20, 2017 at 11:19 AM

    You are a master of soup! This looks unbelievably creamy, and sounds like it has so much flavor packed into each bite. Hope you had fun at your brunch! xoxo

  7. Reply

    Catina

    February 20, 2017 at 4:25 PM

    Would almonds work?

    • Reply

      Sherrie

      March 1, 2017 at 9:48 PM

      Hi Catina – unfortunately almonds wouldn’t work. They don’t have the right creaminess and consistency. I would try raw sunflower or pumpkin seeds instead.

  8. Reply

    Lily | Kale & Caramel

    February 20, 2017 at 6:08 PM

    I am so, so, so excited to make this soup, Sherrie! And I can’t wait to hear how your brunch pop-up went. Sending big hugs.

  9. Reply

    T

    February 23, 2017 at 8:26 PM

    This is absolutely delicious. It’s my new favorite thing. Well, soup anyway! Thank you.

    • Reply

      Sherrie

      March 1, 2017 at 9:46 PM

      You are so welcome. I’m happy it’s a part of your life!

  10. Reply

    Melissa Novotny

    February 26, 2017 at 8:02 AM

    Lovely recipe! I’ve made it twice now and everyone has loved it, even the non-celery lovers.

    • Reply

      Sherrie

      March 13, 2017 at 2:54 PM

      Yay! I love that so much.

  11. Reply

    Terra

    March 6, 2017 at 11:40 AM

    I just made this. So good! I don’t have a great blender so it wasn’t as smooth as I would have liked. And being from Buffalo, celery clearly only goes with wings. So I topped it off with blue cheese and drizzled on wing sauce. It was the best!

  12. Reply

    Christy

    March 13, 2018 at 11:34 AM

    This sounds amazing! I can’t do cashews, any recommendations for an alternative? Walnuts? Almonds?

    • Reply

      Sherrie

      March 13, 2018 at 2:38 PM

      Hi Christy – the cashews work here because they’re extra creamy and they have a really mellow taste. Walnuts and almonds would not give you the right texture and consistency but raw sunflower or pumpkin seeds could. They would have a stronger and more defined taste than cashews though. If you can do soy, you could lower the water to 2 cups and add in 1 cup cubed tofu instead. I hope this helps!

  13. Reply

    Marci Liroff

    March 18, 2018 at 4:45 PM

    I just made this for the first time. Oh so good! I finished it off with a little truffle salt sprinkled on top. Thanks!

    • Reply

      Sherrie

      March 19, 2018 at 10:23 PM

      Hi Marci – I’m so glad this was a hit!

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