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Pan full of celery soup topped with garlic toast, with spoon and celery in background

Jackie’s Creamy Vegan Celery Soup

  • Author: Jackie
  • Prep Time: 10 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 6-8
  • Category: Soup


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)


  1. 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.

  2. Add the salt, pepper, minced and granulated onion, celery salt and celery seed for 7-8 min.  

  3. Saute until the vegetables are browned, another 8-10 minutes.

  4. Add the vegetable stock and stir to combine all ingredients. Cover and simmer on low heat for at least 1 hour. 

  5. Remove from the heat, add the spinach and puree with an immersion blender. 

  6. Alternately, allow the soup to cool, then transfer to a standard blender, add the spinach and puree until it reaches the desired consistency.

  7. 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.

  8. Makes 6-8 servings.

Keywords: soup celery vegan

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