Comforting Vegan Creamy Celery & Potato Soup: A Hearty Dairy-Free Delight

hace 2 semanas

Inspired by: @allhess

Are you looking for a warm, comforting bowl of goodness that's entirely plant-based and incredibly satisfying? This Creamy Celery & Potato Soup is your answer! It's the perfect solution for a chilly evening or a wholesome meal when you have a bunch of crisp celery on hand and aren't quite sure what to do with it. This recipe is a delightful take on a classic, transforming simple ingredients into a rich, flavorful, and hearty soup that feels like a warm hug.

As abillion user @allhess shared, even skeptics like their adorable cat, Henry, might be curious about this "outstanding soup" experience! Inspired by the renowned Rabbit & Wolves blog, this version highlights the often-underestimated celery, adding a subtle, refreshing crispness and neutral flavor that perfectly balances the creamy potatoes. As one abillion community member raved, "I adore Rabbit and Wolves! I always recommend her blog to folks who ask about trying out vegan recipes." This recipe continues that tradition of bringing fantastic vegan flavors to your table.

It's an ideal dish for those exploring easy vegan recipes, seeking dairy-free comfort food, or simply wanting to incorporate more vegetables into their diet. Forget bland, watery soups – this one is packed with flavor and a wonderfully smooth texture, making it a family-friendly favorite.

Vegan Creamy Celery and Potato Soup, garnished with fresh herbs in a white bowl.

Ingredients

To make this delicious and hearty vegan creamy celery and potato soup, you'll need just a few simple plant-based ingredients:

1 tbsp olive oil
1 large onion, chopped
2-3 stalks celery, chopped (about 1 cup)
2 cloves garlic, minced
4-5 medium potatoes (such as Russet or Yukon Gold), peeled and diced (about 4-5 cups)
4 cups vegetable broth
1 cup plant milk (unsweetened, such as almond or soy milk) or coconut cream for extra richness
2 tbsp nutritional yeast (optional, for a cheesy flavor)
Salt to taste
Black pepper to taste
Fresh parsley or chives, chopped (for garnish)
Optional: Vegan sausage, cooked and crumbled (if you want to incorporate the "sausage" element from the original Rabbit & Wolves recipe)

Close-up of a bowl of creamy vegan potato soup with fresh herbs, showcasing its smooth texture.

Equipment

Large pot or Dutch oven
Immersion blender or regular blender

Instructions

Follow these simple steps to create your delicious creamy vegan celery and potato soup:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.
Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired creamy consistency. If you don't have an immersion blender, transfer the soup in batches to a regular blender (be cautious with hot liquids and vent the lid).
Stir in the plant milk (or coconut cream) and nutritional yeast (if using). Return the pot to low heat and warm through, but do not boil.
Season generously with salt and black pepper to taste. If using, stir in the cooked vegan sausage crumbles.
Ladle into bowls, garnish with fresh parsley or chives, and serve hot.

A spoon scooping creamy vegan potato soup from a bowl, highlighting its texture and comforting nature.

Variations and Adaptations

For Extra Protein: Boost the protein content by adding a can of drained and rinsed chickpeas along with the potatoes, or stir in cooked lentils at the end.
Spice It Up: Add a pinch of red chili flakes or a dash of hot sauce for a fiery kick.
Green Goodness: Stir in a handful of fresh baby spinach or kale during the last few minutes of cooking for added nutrients.
Smoky Flavor: A tiny dash of liquid smoke or a sprinkle of smoked paprika can add a lovely smoky depth.
Gluten-Free Friendly: This recipe is naturally gluten-free! Ensure your vegetable broth is certified gluten-free if you have a severe intolerance.

Tips for the Perfect Bowl

Thorough Blending: For the smoothest consistency, blend the soup until no potato lumps remain. If you prefer a chunkier soup, blend only half and then stir it back into the unblended portion.
Taste and Adjust: Always taste your soup before serving and adjust seasonings. Sometimes a little extra salt or a squeeze of lemon juice can brighten the flavors.
Make Ahead: This soup tastes even better the next day! It can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.

Ready to try this amazing soup? Share your creations with the abillion community and let us know what you think! We love seeing your plant-based culinary adventures.