Mar 16, 2013

Eddie’s (vegan) Creamy Celery Soup

I’m on a celery kick. I’ve been buying out my local grocery store because I’ve been making a lot of celery juice lately. It’s great for lowering blood pressure and has many other health benefits. I had about 6 heads in my refrigerator yesterday! So I thought I’d make soup with some of it … yeah, I need a bigger fridge. This recipe is easy, easy, easy. Lots of flavor from all that celery and the cashews and dates add a touch of sweetness to balance the natural saltiness of the celery. You can certainly replace some (or all!) of the cashews with cooked white potatoes for a low/lower fat version. It’s up to you! 

I am calling this “Eddie’s Creamy Celery Soup” because cream of celery was Eddie’s (my Dad’s) favorite. When I started my culinary adventures and found out that he was eating the “red can” version I just HAD to make him some, homemade. Of course, back then I used heavy cream in the recipe, before I was plant-based. He loved it and couldn’t get enough. I’d call him during the week to schedule our usual Sunday date and he’d say in a melodic voice, “Chicky….” That was my nickname that only he called me. I knew what his next words would be: “I need more soup!” Ha. Miss my dad. This one’s for you, Daddy, wherever you are.

Dad and me, circa 2009

Healthy trails,

Cream of Celery Soup ~ Vegan!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: about 5 cups

A plant-based twist on a traditional favorite!


  • 2 cups diced celery (about 8 stalks)
  • 1 diced onion
  • 4 cups water (or low sodium veggie broth for a deeper flavor)
  • 1 cup cashews (or combination of cooked white potato and cashews)
  • 2 dates, pitted
  • 2 TBS Spike salt-free seasoning
  • 1/4 tsp black pepper
  • fresh parsley for garnish (optional)


  1. Place all ingredients, except cashews (and cooked potato if using) in a soup pot.
  2. Simmer on low until veggies are tender (about 20 min).
  3. Place cashews (and cooked potato if using) in a high powered blender and add just enough of the soup broth to cover the nuts. If you don't have a high powered blender, make sure to soak the cashews for a few hours prior.
  4. Blend until smooth.
  5. Add almost all of the soup contents into the blender (I like to leave about 1/2 cup unblended veggies for some chunkiness).
  6. Blend until smooth and transfer back to the pot. Careful! It will be HOT!
  7. Garnish with fresh parsley if you like.
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4 responses to “Eddie’s (vegan) Creamy Celery Soup”

  1. Elyse says:

    We have made this no less than 5 times in the last two weeks. We love it!

  2. Helyn says:

    That's great, Elyse! Thanks so much for the feedback ๐Ÿ™‚

  3. danna mclintock says:

    this soup is WAYYY better than anything i’ve cooked for the 21 day cleanse i’m on! you are just amazing! so glad to have discovered your blog. thank you, helyn, for sharing one of your (many) gifts :)!

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