February 15, 2017 9

Cream of Celery Soup with Olive Oil + Watercress

Vegan cream of celery soup.

Cream of Celery Soup with Olive Oil + 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.
I get asked often what my most used kitchen appliance is. 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. As a child I only preferred soups with a lot of texture. Smooth and creamy soups felt like a waste of time. As an adult creamy soups, especially when topped well, are the ones I crave the most.

Cream of celery soup. 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 cream. Cashews are used 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}. And a closing tea ceremony with Retrailer Tea. This deal is a total steal. 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 still hooked on this chocolate bark I made for FEAST Magazine this month.

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

Cream of Celery Soup with Olive Oil + 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. Cream of Celery Soup with Olive Oil + 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. Cream of Celery Soup with Olive Oil + 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. Cream of Celery Soup with Olive Oil + 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.

Cream of Celery Soup
 
prep time
make time
total time
 
For some, watercress can be too harsh. If you don't prefer it, radish sprouts or just some fresh celery leaves would work great. This soup is wonderful served both hot and cold.
By:
Makes: 4 bowls
Ingredients
  • 2 tablespoons olive oil
  • ½ cup shallots, minced
  • 1 tablespoon lemon juice
  • 4 cups celery, diced small
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup fresh parsley, chopped
  • ½ cup raw cashews
  • 3 cups filtered water
Instructions
  1. Heat the oil over low in a large saucepan, and sweat the shallots for 2 minutes. Then add in the lemon juice and stir. 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.
  2. 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.
  3. Serve hot {or cold, see notes} with a swirl of olive oil, more pepper and fresh watercress.

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

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

  1. Reply

    Archie

    February 15, 2017 at 9:37 PM

    How much celery? Did I miss that?

    • Reply

      Sherrie

      February 16, 2017 at 10:53 AM

      Hi Archie – yes, it’s listed in the recipe. Four cups of celery. Hope this helps.

  2. Reply

    Julia @ HappyFoods Tube

    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!

  3. 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.

  4. Reply

    Arthur in the Garden!

    February 16, 2017 at 9:27 AM

    Yummy!

  5. Reply

    Julia Gartland

    February 16, 2017 at 2:24 PM

    Love the sound of this recipe ! I, too, always loved super textured soups, but since having a vitamix, I can’t stop blending ;) Gorgeous images, as always.

    xx

  6. 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

  7. Reply

    kristan@the-broken-bread

    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

  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 popup went. Sending big hugs.

Submit a comment

Your email address will not be published. Required fields are marked *

With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.