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celery soup in a bowl

Cream of Celery Soup (oil-free)

Makes about 8 cups
Author: Molly Patrick

Ingredients

Instant Pot Ingredients:

  • 4 cups celery, chopped into ½-inch pieces (520 g)
  • 1 ¼ cups carrot, unpeeled and chopped into ½-inch pieces (160 g)
  • 1 cup yellow onion, chopped into ½-inch pieces (130 g)
  • 4 teaspoons garlic, chopped
  • 2 cups low-sodium vegetable broth (470 ml)
  • 1 ½ cups unsweetened, non-dairy milk (355 ml)
  • ½ cup canned great northern beans, rinsed and drained (75 g)
  • ¼ cup raw cashews (35 g)
  • 1 tablespoon fresh dill, chopped (can sub with 1 teaspoon dried dill)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregnao
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon black pepper (about 10 turns)
  • 1 bay leaf
  • tablespoons nutritional yeast
  • ½ tablespoon lemon juice

Stove Top Ingredients:

  • 4 cups celery, chopped into ½-inch pieces (520 g)
  • 1 ¼ cups carrot, unpeeled and chopped into ½-inch pieces (160 g)
  • 1 cup yellow onion, chopped into ½-inch pieces (130 g)
  • 4 teaspoons garlic, chopped
  • 3 cups low-sodium vegetable broth (705 ml)
  • 2 cups unsweetened, non-dairy milk (470 g)
  • ½ cup canned great northern beans, rinsed and drained (75 g)
  • ¼ cup raw cashews (35 g)
  • 1 tablespoon fresh dill, chopped (can sub with 1 teaspoon dried dill)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon black pepper (about 10 turns)
  • 1 bay leaf
  • 1 ½ tablespoons nutritional yeast
  • ½ tablespoon lemon juice

Instructions

Instant Pot Instructions:

  • Press the saute button on your Instant Pot (IP) and allow the inner pot to heat up for 2 minutes, then add the celery, carrot, onion, and garlic. Cook, stirring occasionally, for 5 minutes, adding a splash of water if the veggies begin to stick. Add the vegetable broth, non-dairy milk, beans, cashews, dill, garlic powder, oregano, parsley, salt, onion powder, turmeric powder, and black pepper and stir. Add the bay leaf.
  • Turn off the IP and lock the lid into place, making sure the nozzle is pointed in the sealing position. Use the Manual (or Pressure Cooking) mode and set the timer for 3 minutes. Use the natural release method when the timer goes off.
  • When the pressure is totally down, carefully remove the lid. Remove and discard the bay leaf and stir in the nutritional yeast and lemon juice.
  • Transfer the soup to your blender and blend in batches, filling your blender about half full each time and making sure the lid is secure. Blend each batch until smooth, then pour into bowls and serve.

Stove Top Instructions:

  • Heat a large pot over medium heat for 2 minutes, then add the celery, carrot, onion, and garlic. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.
  • Add the vegetable broth, non-dairy milk, beans, cashews, dill, garlic powder, oregano, parsley, salt, onion powder, turmeric, black pepper, and bay leaf and stir. Bring just to a boil, then quickly lower heat and gently simmer, with the lid on the pot at an angle, for about 10 minutes or until the celery is completely soft.
  • Remove and discard the bay leaf, then stir in the nutritional yeast and lemon juice. Transfer the soup to your blender and blend in batches, filling your blender about half full each time and making sure the lid is secure. Blend each batch until smooth, then pour into bowls and serve.

Notes

Note: Flavors develop overnight, so while yummy when first made, it’s even more delicious the next day.