This golden potato and celery soup is vibrant, silky, and made with everyday ingredients: potato, celery, onions and garlic. Aromatic turmeric adds a bitter, orangey-ginger flavor and gives the dish its golden color.
This recipe is plant-based, oil-free and kosher pareve.
Beyond Chopped Liver: plant-based makeovers of Jewish favorites
This Golden Potato and Celery Soup Recipe is from the “Beyond Chopped Liver” cookbook by Jewish Food Hero.
Jewish food’s “greatest hits” receive a makeover in Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover. This book shares new and better ways to enjoy quintessentially Jewish food with delicious, plant-based recipes– from challah to matzo ball soup!
With recipes inspired by the customs of the diaspora communities worldwide as well as from modern Israeli food culture, this collection speaks to the Jewish community today as we seek to honor inherited Jewish food traditions, while living in ways that are healthier for our bodies and our planet.
Simple techniques to enliven blended soup
This Sephardi Golden Potato and Celery Soup recipe omits oil, and adds some additional flavor elements to enliven the taste. One teaspoon of chili powder is added to complement the tumeric, celery brings a natural salty crunch, and diced apple adds a hint of sweetness. Finally, coconut milk boosts the silky texture and creamy taste.
Golden Potato and Celery Soup
Variations for making this Golden Potato and Celery Soup Recipe
- Color: add 1 chopped carrot to bring more color.
- Crunch: garnish the soup with ½ cup coarsely chopped and toasted walnuts.
- Warmth: add ½ teaspoon of nutmeg to bring a warm spice.
- Texture: this soup can be served as is or pureed smooth.
Large soup pot
Measuring cups and spoons
Spatula / wooden spoon
Teaspoons and tablespoons
1 medium yellow onion, chopped
4 shallots, chopped
3 cloves garlic, minced
8 cups (1,920 ml) low sodium vegetable broth
5 medium to large Yukon Gold or red skinned potatoes, peeled and cubed into 1” pieces
½ apple, diced
4 celery stalks with leaves, sliced small
⅓ cup (80 ml) coconut milk
1 teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon salt
2 lemons, cut into wedges
Salt and pepper to taste
In a large soup pot, gently saute the onion, shallot and garlic in a little water until translucent, approximately 3-5 minutes.
Add vegetable broth, potatoes, diced apple, diced celery, coconut milk, turmeric, chili powder and salt. Bring to a boil then reduce to simmer for 25 minutes or until potatoes are fully cooked.
Either keep as is, or mash or blend depending on desired consistency.
Season to taste and serve with freshly cut lemon wedges.
Keywords: soup, turmeric, kosher, vegan, plant-based
Looking for more vegan Jewish recipes from all over the world?
If this Golden Potato and Celery Soup Recipe is your kind of thing, Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover has many more recipes for you to discover. With recipes for adaptations of classic recipes, Challah flavored with Molasses and a Mock Chopped Liver made from chickpeas, there is plenty to explore here.
Feeding the Women of the Talmud, Feeding Ourselves
Retelling the stories of sixty-nine women in the Talmud and honoring them with vegan or plant-based recipes. This community cookbook is the co-creation of 129 Jewish women from around the world. The addition of this female-focused point of view to these women’s Talmudic stories—which were recorded and edited by men—is a bright and encouraging testament to a modern generation of women engaging in Jewish learning.
Feeding Women of the Bible, Feeding Ourselves
This community cookbook created and edited by Kenden Alfond is the co-creation of 40 Jewish women. Feeding Women of the Bible cookbook features a short compelling narrative of 20 female biblical heroines from the Hebrew bible, paired with two healthy plant-based kosher pareve recipes inspired by the character’s experience.