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Celery Soup Recipes for Vegans
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.
How to Make Vegetable Stock for Soup
Cook Time
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
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- 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.
- 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.
- 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
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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- 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.
- 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.
- 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.
- 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.
- Taste the soup, adjust the seasoning as required with salt and pepper and serve.
Hot and Spicy Celery and Green Bean Soup Recipe
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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- 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.
- 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.
- Stir in the coriander/cilantro, taste and adjust seasoning.
- Ladle in to bowls and served garnished with the remaining herb.
Celery, Sweet Potato and Parsnip Soup Recipe
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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- 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.
- Blend the combination (probably need to be done in two batches) and return to the pot.
- 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.
- 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.
- Taste the soup, adjust the seasoining as required and serve with the remaining celery leaves as a garnish.
© 2013 Gordon Hamilton
