CREAM OF CELERY SOUP WITH OLIVE OIL AND WATERCRESS

Cream of celery soup is one of my all-time favorite recipes. It must be that salty, creamy combination. When I was a kid, I used to want to lick the spoon right out of the Campbell’s soup can. Since the cream of celery soup from a can isn’t the best for you, I made this more grown up vegan cream of celery soup version. It’s simple, humble, creamy, and full of antioxidants and anti-inflammatory ingredients. And it’s one of my favorite things to eat right now.

One of the most common questions I get asked as a plant-based chef is, what’s your most used kitchen appliance? It used to be my juicer, but lately it’s definitely my blender. Thanks to Vitamix, I’ve been working with the A2500 from their Ascent Series, and I’m loving it.

The creamiest, vegan cream of celery soup.

This soup combines a little bit of acid from lemon and a whole lot of cream and comfort from raw cashews. I use raw cashews as the base. I’m also really happy about a new process I developed in this recipe that allows us to skip a soaking step that a lot of recipes require. Instead of soaking the cashews ahead of time, we’re going to simmer them in the soup. And the process works exactly the same.

To make this cream of celery soup you’ll first sauté the onion, garlic and celery. Then, you’ll add in the parsley, raw cashews and water. Let the mixture simmer for five minutes and then blend everything together.  The result is an extra creamy and very vegan.

Yield: 4 bowls

Cream of Celery Soup with Olive Oil and Watercress

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A gluten-free, vegan cream of celery soup that's ready in under twenty minutes. It's great served hot on a winter night and chilled in the summertime.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

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

Instructions

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 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, raw 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. 

Recommended Products

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  olive oil
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  whole raw cashews
• 
  high-performance blender

MORE VEGAN SOUP RECIPES YOU’LL LOVE.
Cream of Onion Soup with Caramelized Fennel
Simple Creamy Corn Small Batch Soup
Green Tomato Soup with Parsley Oil
Chilled Summer Soup with an Herby Cucumber Salad
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This post is sponsored by Vitamix; all opinions are my own.