top down view of a bowl with a serving of healthy celery soup.

4.9 from 16 reviews

The ingredients for vegan celery soup are minimal and easily accessible making this a perfect vegan soup for an easy weeknight dinner or whenever you want a quick meal ready in 30 minutes.


Units Scale
  • 1/4 cup vegan butter (I use Miyoko’s) or 1/2 cup water for water saute*
  • 1 large head of celery (about 56 cups), thinly sliced with leaves
  • 1 medium onion or leek, diced
  • 4 cloves garlic, minced
  • 1 lb. potatoes (waxy white or Yukon gold), diced into 1/4 – 1/2 inch cubes
  • 4 cups vegetable broth or water (or combo)
  • 1/4 cup fresh dill, chopped
  • 1/2 cup parsley, chopped
  • pinch of red pepper flakes
  • mineral salt & pepper to taste


Saute: Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 – 10 minutes stirring frequently.

Simmer: Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.

Add herbs: Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.

Puree: Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.

Serve warm or chilled topped with a few chopped celery leaves and parsley. Great with drizzle of Vegan Cream!

Soup pairs well with homemade Artisan Bread, Naan Bread or a slice of toasted Dave’s Killer Bread with vegan butter. For gluten free, try this chickpea flour Socca Flatbread, it’s not as bready but it’s still delicious!

Serves 4 – about 1 1/2 cups per serving.

Store: Leftovers will keep for 5 – 6 days in the refrigerator, stored covered. For longer storage, this soup can be stored in the freezer for 2 months in freezer safe containers or baggies.


*In place of vegan butter or water, use 3 – 4 tablespoons of olive oil.

When garnishing the soup, save some of the celery leaves to add on top. A dollop of cashew sour cream is great too! And if you happen to have black mustard seeds on hand, crush a small amount and sprinkle some on top when serving. It’ll add a nice mustard flavor and kick of heat.

Looking to add more protein? Add 2 tablespoons of hemp seeds, stirring into your serving bowl for an extra 6 grams of protein, 111 calories and 9 grams of fat.

RECOMMENDED EQUIPMENT: I love using my immersion blender for pureeing soup, it’s super lightweight, easy to clean and fits nicely in the utensil drawer.

Nutrition information is calculated using 1/4 cup margarine (there is no calculation for Miyoko’s vegan butter) and 2 cups vegetable broth.