Recipe – Creamy Celery Soup

Prep Time

15 Minutes

Cooking Time

20 minutes


8 servings

Prep Notes

Soak the cashews for at least 1 hour, or overnight.


  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped
  • 4 cups chopped celery, about 1 head
  • 2 large russet potatoes, scrubbed and chopped (you do not need to peel)
  • ½ cup raw cashews (soaked, see Prep Notes – measure before soaking)
  • 4 cups veggie broth or stock
  • ½ cup white wine (optional)*
  • 1 Tablespoon herbes de Provence (or herbs of your choice – i.e. thyme, rosemary)
  • ½ teaspoon salt
  • ½ tsp pepper
  • Dash cayenne
  • Parsley for garnish (optional)


  1. Sauté onion in olive oil until just turning translucent.
  2. Add garlic and sauté 1 minute more.
  3. Add in celery, potatoes, cashews,broth, wine and seasonings.
  4. Bring to a boil and then simmer about 15 minutes, until potatoes are soft.
  5. With immersion blender, blend until smooth. **
  6. Garnish with parsley, if desired.


* If you don’t want to use wine, you can omit it and just add a another ½ cup of water and squeeze some lemon or add 1/4 cup apple cider vinegar and 1/4 cup water.
** If you don’t have an immersion blender, you can put this in your blender, but do let it cool off first and then you can reheat the soup before serving.

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