Vegan Cream of Celery Soup

  • prep time5 min
  • total time 30 min
  • serves 6

After a long day of building snowmen and tobogganing, there’s nothing quite like coming home to a hot bowl of creamy soup.

Courtesy of Samantha Turnbull,, Toronto

119 Ratings
Directions for: Vegan Cream of Celery Soup


1 Tbsp (15 mL) olive oil

6 ribs celery, chopped

1 medium yellow onion, chopped

4 cloves garlic, finely minced

4 cups (1 L) vegetable broth

1 cup (250 mL) water

⅓ cup (75 mL) all-purpose flour

1 bay leaf

½ tsp (2 mL) dried thyme

½ cup (125 mL) raw cashews

Salt to taste

Pepper to taste

Celery leaves (optional)


1. Heat olive oil in large pot over medium-high heat. Add celery, onion and garlic; sauté for 5 to 10 minutes, or until celery and onion begin to soften and look translucent.

2. Add vegetable broth and water, then slowly whisk in flour, mixing well to break up lumps. Add bay leaf, thyme and raw cashews. Bring to a simmer and cook for about 15 minutes, until cashews are very soft.

3. Remove bay leaf, then blend soup in small batches, being careful not to fill blender too full, so it doesn’t overflow. Blend soup very well, so cashews are completely blended.

4. Return to pot briefly to reheat. Season with salt and pepper and garnish with celery leaves, if desired.

See more: Great Canadian Cookbook, Quick and Easy, Soup, Vegan, GCC soup, GCC vegetarian

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