This month’s Community Recipe is Jackie’s Creamy Vegan Celery Soup. This pungent, smooth soup is going to be queue jumping to the front of my meal plan next week for sure.
Community Recipes is a recurring feature where I ask a community member to share a vegan recipe with us. Please get in touch with me at firstname.lastname@example.org if you have a vegan or plant-based recipe you think our Community needs to hear about.
What makes this soup a show-stopper?
This Creamy Vegan Celery Soup is just the right balance of light and healthy but creamy and delicious. With strong flavors and a full texture, nobody associates this food with all the tired old stereotypes about healthy, vegan food. This is a strictly vegetable based soup, so it’s also Kosher for Passover.
Tell us about yourself, Jackie
Jackie is not vegan, but she never consumes beef or pork and she limits poultry and fish. She noticed that when she avoids animal products, her digestion is better, she sleeps better and she has more energy.
She has a Psychology degree from Penn State and spent many years working in corporate America. About 5 years ago, she was able to leave the corporate grind to focus more on her family and children. Food and cooking have been her passions for most of her life. Her other passion is fitness/wellness. Jackie holds certifications in personal training, spinning, yoga and sports nutrition. She also holds a purple belt in Shaolin Kung Fu.
To Jackie, food is fuel – the life force behind everything that we do. Her philosophy on cooking is: find the freshest ingredients and do as little to them as possible.
Celery as the star of the show
Celery is a key ingredient in almost every classic broth or soup recipe you can think of. Think of your Mom’s Matzo ball soup, or a classic Jewish Chicken Soup. We add celery to soups for its dynamic and earthy flavor. Celery also adds a natural saltiness to any soup or salad. While you may not notice it being there, you would certainly notice when it’s not – a celery-less soup is a joyless thing.
Despite being low calorie and mostly water, celery is a good source of fiber and contains Vitamin K and C alongside folate and others. In my Creamy Vegan Celery Soup, I take this sidekick to center stage. Its pungent flavor is deep. This under-rated vegetable is certainly capable of handling the spotlight here.
Don’t rush the cooking process!
Blended soup is one of the most simple and rewarding meals you can make. There is no need to stress about presentation – uneven, chunky chopping is no problem as everything ends up pureed together anyway.
That being said, you need to take your time to get the most out of this Creamy Vegan Celery Soup. Softening the vegetables slowly over a low heat allows the flavours to develop. You cannot get away with simply adding everything at once and boiling for 10 minutes here!
When everything is cooked to perfection, use whatever blender you have available, standard smoothie maker or an immersion “stick” blender. It’s up to you whether you go for a totally smooth soup. For a little texture, you can blend half and return it to the pot.
This Creamy Vegan Celery soup freezes well and also improves with age, so make enough to have some tomorrow and freeze some for another time – your future self will thank you!
Spice it your way
We all know the cook’s prerogative is to spice things up for their own palette! The spice ingredients in this recipe suit me, and my husband and son adjust seasoning for themselves at the table. You could skip the pepper and add a little natural cane sugar to focus on the sweetness of the celery and onions. Or you could add cumin and turmeric to turn this into a golden, curry infused soup.
Garlic toast on top
This is a flavor heavy, calorie light soup. It needs to be served with a carbohydrate to make it a complete meal – there is no point in being hungry 30 minutes after eating. I use thick slices of sourdough for a tangy, sour note to my crunchy garlic toast. You could easily switch to use any bread you have on hand. A sad old stale end of a loaf would be ideal to turn into chunky baked garlic croutons, served on by the handful.
An any occasion meal
This humble winner Creamy Vegan Celery Soup recipe is great for weeknight dinner, a leftover busy day meal or a lazy weekend slow lunch. Don’t forget that it’s Kosher for Passover, so you can add it to your holiday table too.
More Jewish Food Hero Community Recipes
Here are some other favorite Jewish Food Hero community recipes.
Lily’s Sweet Maple Vegetable Barley Salad is super simple and delicious. delicious and vibrant. Use quinoa in this recipe during Passover or anytime of year.
Jacqueline’s Raw Raspberry Lemon Meltaways are vegan and gluten-free treat.
Leah’s Triple-Almond Biscochos cookie recipes is healthy adaptation of the beloved sephardic Jewish biscochos cookie.
A Plant-based Mushroom and Walnut Gardener’s Pie with Butternut Squash Topping Recipe from the Jewish Food Hero Kitchen is a healthy take on a shepherd’s or cottage pie. There is a Passover substitute in this recipe.
Do you have a healthy plant-based or vegan recipe you want to share with our community? Please get in touch with me at email@example.com to share a vegan or plant-based recipe you think our Community needs to hear about.Print
For the soup:
4 celery hearts, cleaned and chopped
2 yellow onions, diced
2 quarts of vegetable stock
1 cup tightly packed fresh spinach leaves
1 1/2 tsp. salt
1 tbsp. minced dried onions
1 tbsp. granulated onion
1 tsp. celery salt
1/2 tsp. celery seed
1/2 tsp. Pepper
For the garlic toast:
1/2 loaf of sourdough bread, sliced thick
Extra virgin olive oil
1 tsp. garlic powder
fresh parsley (optional)
Saute the celery in olive oil for 5-6 minutes until soft. For a lower fat version, exchange olive oil for vegetable broth, adding extra throughout sauteing as necessary.
Add the salt, pepper, minced and granulated onion, celery salt and celery seed for 7-8 min.
Saute until the vegetables are browned, another 8-10 minutes.
Add the vegetable stock and stir to combine all ingredients. Cover and simmer on low heat for at least 1 hour.
Remove from the heat, add the spinach and puree with an immersion blender.
Alternately, allow the soup to cool, then transfer to a standard blender, add the spinach and puree until it reaches the desired consistency.
Brush thick slices of sourdough with olive oil. Sprinkle ⅛ teaspoon of garlic powder onto each slice and top with fresh parsley. Broil in the oven for 2 minutes. Serve along with the soup.
Makes 6-8 servings.
Keywords: soup celery vegan