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Celery Soup

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A light, creamy celery soup made with potatoes, fresh dill, and parsley. Smooth and refreshing, this soup is nourishing, versatile, and perfect as a starter or a wholesome meal.

Ingredients

2 tablespoons olive oil or butter

1 onion, diced

4 garlic cloves, roughly chopped

6 cups celery, thinly sliced (1 1/4–1 1/2 pounds), save leaves for garnish

2 cups potatoes, sliced into 1/2-inch rounds (about 3/4 pound, 1 large russet peeled or Yukon golds unpeeled)

4 cups vegetable or chicken broth (or water + 1 tablespoon vegetable bouillon base)

1 cup water

1 bay leaf (optional, remove before blending)

1 teaspoon salt

1/2 teaspoon black pepper

1/8–1/4 teaspoon cayenne (optional)

1/4 cup fresh dill (small stems okay)

1/2 cup fresh parsley (small stems okay)

1/2 cup (or more) sour cream, vegan sour cream, heavy cream, or cashew cream

Optional garnishes: crispy celery leaves, nigella seeds, hemp seeds

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion until softened.
  2. Add garlic and celery, cooking for about 5 minutes until fragrant.
  3. Stir in potatoes, broth, water, bay leaf, salt, pepper, and cayenne. Bring to a simmer and cook 15–20 minutes until potatoes are tender.
  4. Remove bay leaf. Blend soup until smooth with an immersion blender or in batches.
  5. Stir in dill, parsley, and cream or sour cream. Blend again until silky.
  6. Taste and adjust seasoning. Garnish with crispy celery leaves, nigella seeds, or hemp seeds before serving.

Notes

Add leeks with the onion for more depth of flavor.

Use full-fat cream for richness or cashew cream for a vegan version.

Add a squeeze of lemon juice at the end for brightness.

Top with croutons for added texture.

Freezes best before cream is added—stir it in after reheating.

Nutrition

Find it online: https://justsosavory.com/celery-soup/