Reluctantly, because of my idiopathic intracranial hypertension, where the only known treatment is weight loss, I’ve decided to gently attempt weight loss. I have no problem with being fat and don’t think fat makes you unhealthy generally, and most of my health issues aren’t connected to my weight, but for this, I am attempting weight loss.
I made this recipe with the intention of keeping down the carbohydrates and calories. It makes approximately 6 servings, each with 127 calories and around 6.3 net grams of carbohydrates, making it not only low carb but also keto friendly. It also is vegan and gluten free, making it suitable for most diets. If you want to make it paleo, consider replacing the soy milk with either almond milk or coconut milk. And, of course, it is a frugal recipe, and easy to make, as well.
To keep down the carbs but still make it creamy, I added some green beans instead of potatoes as I usually would. The soup tastes delicious, and honestly, nothing like celery. My picky daughter who isn’t a fan of celery said that this soup reminds her of mashed potatoes, probably because of the leek that I put in it. It is very full of flavor, and tastes terrific both hot and chilled.
I saw a blended celery soup online (with a recipe completely unlike mine) that used nigella seeds as a topping, so I decided to try that, and it took it up a notch, so I’d recommend that if you have them.
Vegan Celery Leek Soup (Allergy-Friendly & Low-Carb)
This cozy, creamy soup is perfect for when you want something simple, comforting, and allergy-friendly. It’s vegan, low-carb, and easy to throw together with minimal prep.
Ingredients
- 1/4 cup olive oil
- 1 large onion
- 1 large leek
- 1 large bunch of celery, leaves removed
- 5-6 cloves garlic
- 2-3 bay leaves
- 2 tsp salt
- 6 1/4 cups boiling water
- 1 cup frozen green beans
- 2 cups unsweetened soy milk
- Nigella seeds for garnish (optional)
Instructions
- Roughly chop the onion, leek, and garlic. Roughly chop celery.
- In a large pot, heat the olive oil over medium heat.
- Add the onion, leek, and garlic and sauté for a few minutes, until the onion and leek start to get translucent.
- Add celery and cook for a few more minutes.
- Add bay leaves, salt, boiling water, and green beans.
- Cover and simmer until everything is soft.
- Remove the bay leaves.
- Blend the soup until smooth using an immersion blender or regular blender carefully, making sure the hot liquid doesn’t splatter.
- Stir in the unsweetened soy milk.
- Either gently heat through without boiling and serve warm or serve cold as a delicious chilled soup. It’s equally delicious both ways.
- If designed, garnish with a sprinkle of nigella seeds.
- Enjoy!
This soup is great on its own or with a slice of crusty bread for a satisfying meal.
It keeps well in the fridge for several days.
Have you ever made cream of celery soup? Does this seem like this would be a recipe you’d enjoy, and do you think you’ll try it?
Do you prefer hot or chilled soups?
6 Responses
Where is the celery please?
That was really funny. I forgot to include the bunch of celery in the recipe, but it has been edited to include it.
I do not see when to add the celery either. I assume it gets chopped first?
And, of course, when I added it to the ingredient list I forgot to add it to the instructions. Taken care of now.
Can I use regular milk?
I can’t see why not.