This creamy celery soup is a healthy, vegan, low-fat take on classic cream of celery. Bright celery and nutrient-dense spinach are blended with potatoes to create a smooth, satisfying texture without dairy.
The soup is packed with vitamins, minerals and antioxidants from the celery and spinach, while potatoes add body and creaminess when pureed. It’s simple to make, kid-friendly, and makes a great meatless meal.
Serve bowls with a squeeze of extra lemon juice and a swirl of Vegan Cream Sauce or a dollop of a yogurt-based crema for creaminess. Fresh parsley, celery leaves, or a grind of black pepper are nice finishing touches.
This is an easy, wholesome, and flavorful soup that reheats well—perfect for meal prep or a cozy weeknight dinner.
It’s kid-approved—my toddler loved it—and a great way to sneak extra vegetables into lunches and dinners.
How to Make Creamy Celery Soup
Time needed: 45 minutes. Follow these steps for a smooth, flavorful soup.
- Heat oil: In a large stock pot, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
- Sauté garlic and celery: Stir in the minced garlic and sliced celery; cook for 2 minutes to release their aromas.
- Add potatoes and seasonings: Mix in the cubed potatoes, chopped parsley, salt, pepper, and a bay leaf if using. Pour in the vegetable broth.
- Simmer: Bring the mixture to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 20 minutes or until potatoes are fork-tender.
- Finish with greens and lemon: Remove from heat, discard the bay leaf, then stir in the spinach and lemon juice until the spinach wilts.
- Blend: Puree the soup with an immersion blender until smooth. Adjust seasoning with extra salt and pepper to taste, and thin with a little vegetable broth or water if needed.
Notes on Ingredients and Technique
- Use good-quality organic celery and spinach when possible. Reserve a few celery leaves for garnish and chop the rest to cook into the soup.
- Cut celery and potatoes into uniform pieces—about 1″ slices for celery and roughly 2″ cubes for potatoes—to ensure even cooking.
- If you don’t have an immersion blender, blend the soup in batches in a high-powered blender. Let hot soup cool slightly and do not overfill the blender to avoid splattering.
- I typically add a whole 5 oz container of baby spinach for extra nutrients and color; reduce to 2 oz if you prefer a milder green flavor.
Low-Carb Option
To make a low-carb version, replace the potatoes with half a head of chopped cauliflower and follow the same cooking instructions. The cauliflower will soften and puree to a creamy consistency similar to potatoes.
Enjoy!
If you tried this recipe, please leave a review and star rating in the comments—would love to hear how it turned out!
Creamy Celery Soup w/ Spinach {Healthy, Vegan, Low-fat}
A healthy, vegan, low-fat version of cream of celery—bright, creamy, and full of nutrients.
Equipment
- Vitamix or high-powered blender (optional)
- Immersion hand blender
- Large stockpot
Ingredients
- 2 lb celery, cut into ~1″ slices (about 16 ribs)
- 1 lb russet potatoes, peeled and cubed (~3 cups)
- 4 cups low-sodium vegetable broth
- 5 oz baby spinach (or 2 oz for a lighter version)
- 1/2 cup chopped parsley
- 1 yellow onion, chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1.5 teaspoons salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice (about 1/2 small lemon)
- 1 dried bay leaf (optional)
Toppings & Garnish Options
- Lemon wedges
- Chopped parsley
- Celery leaves
- Vegan Cream Sauce or a yogurt-based crema
- Parmesan or shredded cheese (if not vegan)
Instructions
- Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Add the minced garlic and sliced celery; cook for 2 minutes.
- Stir in the cubed potatoes, chopped parsley, salt, pepper, and bay leaf if using. Pour in the vegetable broth and bring to a boil.
- Cover, reduce heat to medium-low, and simmer for 20 minutes or until potatoes are fork-tender.
- Remove from heat, discard the bay leaf, then add the spinach and lemon juice. Stir until the spinach wilts.
- Blend with an immersion blender until smooth. Adjust seasoning and consistency with additional broth or water as needed.
Notes
- 2 pounds of celery equals roughly 16 ribs (6–7 cups chopped) or 1 large bunch.
- 1 pound of potatoes is about 3 cups cubed (1 large or 2 small potatoes).
- When blending hot soup in a countertop blender, allow it to cool slightly and blend in small batches to avoid spills.
Nutrition Facts (per 1 cup)
Calories: 72 | Carbohydrates: 12.2 g | Protein: 2.6 g | Fat: 1.6 g | Fiber: 3.3 g | Sodium: 448 mg | Potassium: 547 mg
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