This carrot and celery soup is so easy! With diced veggies in a tasty vegetable broth.
Table of Contents
Carrot, onion and celery are a magic trio that makes the base to so many great dishes such as our fantastic Vegan Spaghetti Bolognese or Vegan Chicken Noodle Soup.
This carrot celery soup is the perfect light meal. It's a simple unblended soup ideal for using up those carrots and celery stalks that hide in the fridge!
The veggies are first sauteed to bring out their natural sweetness and flavours.
Ingredient tips
Because this is such a simple soup, we recommend using a flavourful stock and good-tasting veggies for best results. Here's what you'll need:
- Onion
- Celery
- Carrots
- Olive oil
- Garlic
- Vegetable stock / broth
Step by step pictures
Here's a visual guide on how to make carrot and celery soup. For the full, adjustable and printable recipe, see the recipe card at the end of the post.
Step 1 - Saute onions for 5 minutes.
Step 2 - Add garlic and saute for 2 minutes.
Step 3 - Add carrot and celery, and cook on medium-high heat for 5 minutes.
Step 4 - Add vegetable stock, bring to a simmer and cook for 5 minutes or until vegetables are tender.
TOP TIP
Cut the carrot and celery into even-sized pieces so that they all cook tender at the same time.
As a nice optional finishing touch, you can add finely chopped celery greens, parsley, or chives before serving.
Substitutions and variations
We've kept this recipe really simple and it has a delicate flavour. You can easily tweak the recipe to your taste.
Here's some ideas:
Adding fresh ginger is a great option. Add up to 1 tablespoon of grated ginger when you add the garlic.
A sprig of fresh rosemary or thyme can be added with the stock. You can also add around 1 teaspoon of dried herbs.
Fresh lemon juice or lemon zest can be added to brighten up the flavour.
For an oil-free soup, saute the onions with a splash of water or stock.
Serving
Fresh herbs are the perfect garnish. We like chopped fresh parsley best. The leafy tops of celery stalks are also good! If you stir some into the soup, reserve some to sprinkle on the bowls for serving.
We like this soup best served with a slice of crusty bread. We particularly enjoy this wholesome rye bread.
Our red lentil flatbreads are also a great gluten-free and high-protein side dish.
Storage
Keep leftovers in the fridge for you to 3 days in an airtight container.
Reheat soup in the microwave in 30-second intervals or in a pan on the stovetop, stirring frequently, until heated thoroughly.
We don't recommend freezing this soup, as the texture changes.
More vegan soup recipes
Try these other delicious soup recipes from Vegan on Board:
Vegan Potato Soup (a hearty and delicious meal)
Carrot and Lentil Soup (cozy and warmly spiced)
Creamy Mushroom Soup (full of yummy umami flavour)
Butternut Squash Soup with Carrot and Ginger (a fan favourite!)
📖 Recipe
Carrot And Celery Soup
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic minced
- 3 sticks celery finely diced
- 5 medium (280 g / 10 oz) carrots halved lengthwise and finely sliced
- 4 cups (960 ml) vegetable stock
Instructions
- In a large stockpot, heat olive oil on medium heat.1 tbsp olive oil
- Add the onions and saute for 5 minutes until soft.1 onion
- Add the garlic and saute for 2 more minutes on low heat.2 cloves garlic
- Add carrot and celery, and fry on medium-high heat for 5 minutes.3 sticks celery, 5 medium (280 g / 10 oz) carrots
- Add vegetable stock, bring to a simmer and cook for 5 minutes or until vegetables are tender.4 cups (960 ml) vegetable stock
- Optional: Add finely chopped celery greens or parsley before serving.
Notes
Nutrition
This information is calculated per serving and is an estimate only.
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