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A cream of celery soup is like the less popular cousin of a cream of mushroom soup.
Salty. Savory. Earthy. Creamy. It’s comfort food that satisfies the tummy on a cool day.
I just might have to blame Campbell’s Soups for my hankering for a luscious cream of celery, because it’s probably the only way I’ve had it in life before now.
The fact is: I can’t remember ever having cream of celery soup as a choice at a restaurant, cafeteria, or deli. What’s wrong with people right?
Anyways, I just know that I want to eat it, (and I thought you would too), so I created this recipe.
The amazing thing is that it turns out you don’t need any cream to make this creamy.
Like any soup, this cream of celery soup is simple to throw together, and the simmering pot does most of the work.
Ingredients
You’ll notice that this cream of celery soup contains radish and potato, and the first reason for this is simple: It tastes amazing!
There’s a little bit of bitter taste from the white daikon radish, and then there’s the creamy quality you get from the potato.
The radish is a rarer ingredient, but it’s really good for you, and it tastes great along with onion, garlic, and turmeric.
Generally, it’s difficult to get enough nourishment from our food, so I am always looking for ways to add extra vegetables to everything I cook.
This is why I transformed a regular Cream of Celery Soup into a vegetable enriched, nutrient-dense, pot of overall yumminess.
Are you ready to cook? It won’t take you longer than 20 minutes to get everything together.
Enjoy cream of celery soup on its own as a main course, or for a more complete meal, you could prepare a salad or garlic toast to go with it. (This is what I usually do.)
Cream Of Celery Soup, With Daikon Radish & Potato
Course: SoupCuisine: American
Keywords: celery, cream
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 258KCAL
Author: Andrea at Buttered Veg
- Medium saucepan - 3.5 quart
- immersion blender
- 1 tablespoon olive oil
- 1 tablespoon butter, (for vegan; use all olive oil)
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- ½ teaspoon turmeric powder
- 6-8 cups water or vegetable stock
- 4 cups celery, chopped
- 1 cup daikon radish, peeled and chopped (optional)
- 2 medium potatoes, peeled and chopped
- ½ teaspoon Himalayan pink salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup parsley, chopped
- 1 teaspoon arrowroot or cornstarch
- ¼ cup cold water
- fresh lemon or vinegar (optional), to taste
Chop onions and garlic. Chop the celery, daikon radish, and potatoes.
Heat olive oil and butter in a large saucepan on medium-high heat. Add onions and garlic cloves and sauté gently until soft. Add the turmeric powder and stir well.
Add 6 cups water or vegetable stock, along with the celery, daikon radish, potatoes, salt, and black pepper. Turn heat to high and bring to a boil.
Reduce heat and simmer for 20-30 minutes, until the vegetables are well cooked. Add more water or stock if needed.
Turn off the heat. Add the fresh parsley, and stir it in.
Use an immersion blender to puree four-fifths of the soup, leaving some of the vegetables whole for texture.
Combine arrowroot or cornstarch with ¼ cup cold water in a small bowl and stir well. Pour it slowly into the hot soup while stirring. This is a thickener. Skip this step if you feel the soup is thick enough.
Taste, and adjust the amount of salt and pepper to your taste. Add a squeeze of fresh lemon or vinegar if you feel it needs the sour taste.
Top with extra parsley for color and freshness.
Replace the butter with olive oil or coconut oil.
Calories: 258kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 1286mg | Potassium: 828mg | Fiber: 5g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 24.4mg | Calcium: 111mg | Iron: 4.1mg
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