Celery Soup Recipes for Vegans

Vegan friendly celery soup recipes can be packed full of both taste and nutrition
Vegan friendly celery soup recipes can be packed full of both taste and nutrition

Soups are one of the food types most easily made vegetarian or vegan friendly. There is still a need, however, to consider how the soup can be made tasty and enjoyable for the diner. The first step in this task is to carefully consider the ingredients, ensuring that they are not only vegan friendly but that at least one or two of them include big, bold flavours that will effectively eliminate the risk of the served and even seasoned soup appearing bland. Celery is an excellent base ingredient to use in this respect and the recipes featured below provide a few specific soup ideas which are sure to appeal to vegans and perhaps even omnivores alike.

Excelsteel Set Of 3 Stainless Steel Stockpot With Lids
Excelsteel Set Of 3 Stainless Steel Stockpot With Lids

Keep your stock and soup making options open with these three stainless steel, different sized pots designed to suit your varying requirements and available to buy for less than the price of many similar, single pots. Decide at the time whether the occasion calls for an 8, 12 or 16 quart pot and simply select accordingly.

 

The Right Pot for Making Soups and Stocks

There's no getting away from the fact that in order to make soups or stocks in greater than the very smallest of quantities you will need a fairly large pot. If you try to make stock in particular in a pot that is not big enough, you risk everything from an imbalance of flavours, to the stock overflowing during simmering, to scalding yourself when you come to the straining process.

The good news about soup and stock pots is that if you do buy one of a reasonable quality and look after it properly there is no reason why it can't last you a lifetime. Think carefully about this factor therefore before you proceed to make not only the stock and soup recipes on this page but any stocks or soups in the future.

How to Make Vegetable Stock for Soup

Freshly made vegetable stock
Freshly made vegetable stock

Cook Time

  • Prep time: 1 hour 15 min
  • Cook time: 45 min
  • Ready in: 2 hours
  • Yields: Approximately three pints of stock

Ingredients

  • 1 large carrot, washed and roughly chopped
  • 2 or 3 celery sticks, washed and roughly chopped
  • 1 white onion, peeled and quartered or roughly chopped
  • Handful mixed sliced bell peppers
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon sea salt
  • 4 pints cold water

Note: Pint measurements on this page refer to UK pints which equal 20 fluid ounces or one and one quarter US pints

Instructions

Click thumbnail to view full-size
Vegetables for homemade vegetable stockChopped vegetables for making stockVegetable stock ingredients are put on the heat to reach a simmerStraining freshly made vegetable stock
Vegetables for homemade vegetable stock
Vegetables for homemade vegetable stock
Chopped vegetables for making stock
Chopped vegetables for making stock
Vegetable stock ingredients are put on the heat to reach a simmer
Vegetable stock ingredients are put on the heat to reach a simmer
Straining freshly made vegetable stock
Straining freshly made vegetable stock
  1. Preparing stock of any type is a fairly straightforward process but it doesn't get much easier than vegetable stock. Begin by putting all the ingredients as listed above in to a large soup or stock pot.
  2. Put the pot on to a high heat on your stove just until the water starts to simmer. You don't want to let it boil. Reduce the heat, cover and leave to simmer as gently as possible for forty-five minutes.
  3. Turn off the heat and leave the stock to partially cool for about an hour. This waiting time is optional but not only does it make for greater infusion of flavour, it eliminates the risk of scalding when you come to strain the stock.

Celery and Onion Squash Soup Recipe

Celery and onion squash soup
Celery and onion squash soup

Cook Time

Prep time: 15 min

Cook time: 15 min

Ready in: 30 min

Yields: 4 to 6 servings

Ingredients

  • 3 sticks of celery, washed, trimmed and roughly chopped
  • 1 onion squash, top and bottom removed, de-seeded and roughly chopped
  • 2 pints fresh vegetable stock
  • 2 teaspoons ground coriander seed
  • 2 tablespoons chopped coriander leaf/cilantro, plus extra to garnish
  • Salt and pepper to taste

Instructions

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Celery and onion squash for soupCut open onion squashSeeded onion squashChopped celery and onion squashBlending celery and onion squash soupGround coriander is added to celery and onion squash soupChopped coriander leaf is added to celery and onion squash soup
Celery and onion squash for soup
Celery and onion squash for soup
Cut open onion squash
Cut open onion squash
Seeded onion squash
Seeded onion squash
Chopped celery and onion squash
Chopped celery and onion squash
Blending celery and onion squash soup
Blending celery and onion squash soup
Ground coriander is added to celery and onion squash soup
Ground coriander is added to celery and onion squash soup
Chopped coriander leaf is added to celery and onion squash soup
Chopped coriander leaf is added to celery and onion squash soup
  1. There is no need to peel an onion squash, especially when making soup. The skin is a lot thinner than on many other types of squash.
  2. Put the celery, squash and stock in to your soup pot and bring to a simmer for ten to fifteen minutes. Turn off the heat. The soup is technically now ready for blending but blending hot liquids can cause problems such as the lid flying off the blender, so if you are wary and you have the time, you can leave it for an hour to partially cool.
  3. You will probably have to blend the soup in two stages. Never overfill the blender, especially if the liquid is hot. Blend until smooth and return to the pot.
  4. Add the ground coriander to the soup, put the pot back on the heat and bring it once again up to a simmer. Stir in the coriander leaf/cilantro.
  5. Taste the soup, adjust the seasoning as required with salt and pepper and serve.

Hot and Spicy Celery and Green Bean Soup Recipe

Hot and spicy celery and green bean soup
Hot and spicy celery and green bean soup

It is essential to point out here the importance of knowing the strength of the chillies you are using before preparing this soup if you are to avoid a nasty surprise. Chillies of course vary hugely in strength so the quantity of very mild chilli used here should be reduced dramatically where appropriate.

Cook Time

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: 2 to 4 servings

Ingredients

  • 3 sticks of celery, washed, trimmed and roughly chopped
  • 2 small baking potatoes, peeled and roughly chopped
  • 1 pint fresh vegetable stock
  • 1 red chilli, de-seeded and finely chopped
  • 12 trimmed green beans, cut to one inch pieces
  • 1 tablespoon freshly chopped coriander leaf/cilantro, plus extra to garnish
  • Salt and pepper to taste

Instructions

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Vegetable ingredients for hot and spicy celery and green bean soupChopped celery and potato in vegetable stockBlending celery and potato for soupChopped chilli and green beans for soupChilli and green beans are added to soupChopped coriander is added to hot and spicy celery soup
Vegetable ingredients for hot and spicy celery and green bean soup
Vegetable ingredients for hot and spicy celery and green bean soup
Chopped celery and potato in vegetable stock
Chopped celery and potato in vegetable stock
Blending celery and potato for soup
Blending celery and potato for soup
Chopped chilli and green beans for soup
Chopped chilli and green beans for soup
Chilli and green beans are added to soup
Chilli and green beans are added to soup
Chopped coriander is added to hot and spicy celery soup
Chopped coriander is added to hot and spicy celery soup
  1. Put the potato, celery and stock in to your soup pot, bring to a simmer and cook until the potatoes are soft - around twenty minutes.
  2. Blend the mixture and return to the pot before adding the beans and chilli. Stir well and bring back to a simmer for a couple of minutes just to partially soften the beans.
  3. Stir in the coriander/cilantro, taste and adjust seasoning.
  4. Ladle in to bowls and served garnished with the remaining herb.

Celery, Sweet Potato and Parsnip Soup Recipe

Celery, sweet potato and parsnip soup
Celery, sweet potato and parsnip soup

Cook Time

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: 4 to 6 servings

Ingredients

  • 2 sticks of celery, washed, trimmed and roughly chopped
  • 1 large sweet potato, peeled and roughly chopped
  • 1 medium parsnip, peeled and roughly chopped
  • 2 pints fresh vegetable stock
  • 2 teaspoons whole cumin seeds
  • 2 tablespoons chopped celery leaves, plus extra to garnish
  • Salt and pepper

Instructions

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Celery, sweet potato and parsnip for soupChopped celery, sweet potato and parsnipBlending celery, sweet potato and parsnip soupToasting whole cumin seedsGrinding toasted cumin seedsGround cumin is added to blended soupFresh celery leavesChopped celery leaves are added to soup
Celery, sweet potato and parsnip for soup
Celery, sweet potato and parsnip for soup
Chopped celery, sweet potato and parsnip
Chopped celery, sweet potato and parsnip
Blending celery, sweet potato and parsnip soup
Blending celery, sweet potato and parsnip soup
Toasting whole cumin seeds
Toasting whole cumin seeds
Grinding toasted cumin seeds
Grinding toasted cumin seeds
Ground cumin is added to blended soup
Ground cumin is added to blended soup
Fresh celery leaves
Fresh celery leaves
Chopped celery leaves are added to soup
Chopped celery leaves are added to soup
  1. The celery, sweet potato and parsnip should all be added to your soup pot with the stock and the stock brought to a simmer until the sweet potato and parsnip are softened. This will take fifteen to twenty minutes.
  2. Blend the combination (probably need to be done in two batches) and return to the pot.
  3. Put the cumin seeds in to a small, dry frying pan and on to a fairly high heat. Toast for a couple of minutes. They are done when they start to turn golden and you can smell their rich aroma.
  4. Grind the cumin seeds with a pestle and mortar and add to the soup. Stir well and put back on the heat to return to a simmer before stirring in the celery leaves.
  5. Taste the soup, adjust the seasoining as required and serve with the remaining celery leaves as a garnish.

Rate the Soup Recipes Contained on this Page!

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© 2013 Gordon Hamilton

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8 comments

Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

I've checked and found it is also called Red Kuri squash ibescience - is that name familiar? Thanks for letting me know :)

Hope you enjoy them, Missy Mac

Thanks randomcreative. Hope the info proves useful to your friend.

Healthy is an added bonus to the taste titi6601 :)


titi6601 profile image

titi6601 2 years ago

This looks healthy!


randomcreative profile image

randomcreative 2 years ago from Milwaukee, Wisconsin

I love your advice about choosing the right pot and preparing soup stalk. I have a friend who is dating a vegan and will pass this article along. Thanks for another great recipe resource!


Missy Mac profile image

Missy Mac 2 years ago from Illinois

I love your celery soup recipes! Yes, I will try. Thanks


ibescience profile image

ibescience 2 years ago

Does onion squash perhaps go by a different name here in the U.S.? What could be substituted for it? I don't recognize it. Is it comparable in taste to an acorn squash?


Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks very much tirelesstraveler. The length of time required to make stock varies depending upon the type. Beef stock, for example, requires a lot longer than vegetable or fish stock and would take those several hours. I hope you get hold of that celery and enjoy these ideas.

Thanks for visiting and commenting SamitaJassi


SamitaJassi profile image

SamitaJassi 2 years ago from Chandigarh

Thank you for the Celery Soup recipes


tirelesstraveler profile image

tirelesstraveler 2 years ago from California

Homerun here. Why anyone puts dairy into soup is a mystery to me. These sound fabulous. All I need is the celery for the first soup. Seems like the reason I haven't liked my stock is I overcook. I heard someplace you needed to simmer stock for hours and hours. When I have done that the stock is too strong. Perfect recipes for fall weather.

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