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.
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Chilled Summer Soup with an Herby Cucumber Salad
This post is sponsored by Vitamix; all opinions are my own.