The search for a gluten-free vegan celery soup in the store has been unsuccessful and finding a recipe for it has also proved challenging. Hence, I came up with my own recipe for it. Before going vegan, I had come up with a non-vegan celery soup recipe. Since it wasn’t vegan OR gluten-free, I had much experimenting to do, but I finally achieved the desired taste AND consistency for a vegan and gluten-free version. You are welcome to have it as a main dish (although I would recommend adding a protein source to it, like lentils and whole grains, to make it more filling and nutritious if you do that) or as a side dish.  I mainly use it to add to casseroles when they call for cream of celery soup. Regardless of how you choose to consume it, it’s tasty and easy to make while being allergen friendly. 

Ingredients:

-4 stalks of celery

-2 TB vegan butter (I like Earth balance or you can make it yourself with this recipe: https://avirtualvegan.com/easy-vegan-butter/)

-1 3/4 cup plant based milk (I use the almond milk I make: http://herbivorehomemaker.com/easiest-and-truly-delicious-almond-milk-recipe/)

-2 TB gluten free flour blend (This is my favorite: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 4 LB)

-1 tsp sea salt

-1/2 tsp onion powder

-1/2 tsp garlic powder

-1/8 to 1/4 tsp black pepper

Directions:

Start by prepping the celery. Coarsely chop it and then process it in a food processor until it is finely chopped and somewhat pureed (see photos below).

After the celery is prepared, melt the vegan butter in a pot on the stove on medium-low heat. Once it is melted, quickly whisk in the flour, to make a roux. When the butter and flour are well combined, slowly add the plant based milk, bumping up the heat to medium, whisking constantly as you add it in. Add in a little of the milk at a time and make sure it is well combined with the roux before you add more otherwise you will get lumps. Once all the milk has been added and assimilated into the roux, add in the remaining ingredients. Cook until slightly thickened, stirring occasionally, for about 2 to 3 minutes (or longer if you would like it to be thicker). Cool for a couple of minutes before serving. 

Makes about 2-2 1/2 cups or 1 serving

Here is a close up of the celery soup with the normal thickness.
However, it can get to be this thick if you cook it down longer than suggested in this recipe. It all depends on what thickness you prefer.

If you have any questions or comments, feel free to let me know in the comments below.  If you make this, I’d love to see how it turned out for you. If you are active on social media, please tag me in your post on Instagram @herbivore_homemaker or on Twitter @herbivorebekah. Happy cooking!

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Rebekah
Written by Rebekah
I'm a vegan homeschooling mom of 4, DIY addict, & natural health advocate.