Creamy (without cream) Celery soup

Creamy (without cream) Celery Soup

So much in our lives is down to timing.  People we meet, opportunities that happen just because you were in the right place at the right time or things that don’t happen because you just missed out. Spare a thought for the person that was just before or just after the person that did win the lottery! Timing can also affect so much of what we eat. As much as I love my cook books it’s often what I happen to see while looking at Pinterest or food blogs that now ends up on my plate!

That’s where this recipe idea came from, I follow a blog called smarterfitter by Monica Shaw and a few weeks ago she did a detox during which she made the most amazing soups and salads (smoothies too, if unlike me you like smoothies!).  One post that stayed with me was where Monica describes making “cream of” celery soup made creamy by using cashew nuts rather than cream. I’m so glad I saw that post as it really set a light bulb off in my head. It just so happens that I used to love Cream of Celery Soup! I also just happen to be growing celery at the allotment and I just happened to have cashew nuts in! Making this soup was meant to happen!

There was actually no recipe in that blog post for the soup so I made up my own. It turned out great and is one I will be making again! I have always loved celery soup and its amazing how like the one I used to have from a can this turned out! Its got lots of celery flavour and its creamy without been heavy. Those cashews give a good dose of protein to the soup too which is great if following the Whole30 or Paleo diets where protein at each meal is advised but not always easy if you aren’t a big meat-eater. The first time I made this I found the nuts added a little grainy texture to the soup. This wasn’t unpleasant, just noticeable. I’m sure if you have a fancy blender like a Vitamix that wouldn’t happen. Now I add the cashews just before the end of the cooking time to soften them and the soup has a much smoother texture. My soups shade of green varies each time depending on the celery, as its home-grown its tends to be a darker green!

Creamy (without cream) Celery Soup (serves 2)


  • 300 grams celery, washed and chopped
  • 1 small onion, chopped
  • 1.5 tbsp olive oil
  • 500 mls vegetable stock
  • 40 grams cashew nuts
  • salt and pepper to taste


  1. Heat the olive oil in a large saucepan then add the celery and onion, stir to coat with oil. Turn the heat low and put the lid on leaving the vegetables to sweat for 5 minutes.
  2. Add the vegetable stock and simmer for 10 minutes.
  3. Add the cashew nuts to the saucepan and simmer for another 5 minutes or until the celery is cooked through.
  4. Tip the soup mix into a blender and purée until smooth.
  5. Season with the salt and pepper and serve.



, , , , ,

  1. #1 by Monica on October 28, 2013 - 16:22

    Yay you made it! I’m so glad it turned out well. Looks DELICIOUS.

    • #2 by Jayne on October 28, 2013 - 17:04

      It is delicious! I love it, thanks for the idea!

  2. #3 by Liz on October 28, 2013 - 16:32

    Now THAT is intriguing! Your celery plant is gorgeous. Never even considered growing it–doesn’t seem a “local” veg in my parts. But homegrown would be amazing, I’d bet.

    The soup looks like fun–you did a great job just winging it… Looks so warm and comforting. And healthy 🙂

    • #4 by Jayne on October 28, 2013 - 17:06

      Celery grows so easily! I just pull a few stalks when I need them to keep it as fresh as possible! Winging it is kind of my style 😉

  3. #5 by charlotteskitchendiary on October 28, 2013 - 16:55

    Jayne, that looks and sounds fabulous! I too love Monica’s recipes and this one sounds particularly good. As soon as I can get my hands on some celery, I’ll be trying it!

    • #6 by Jayne on October 28, 2013 - 17:07

      Thanks Charlotte! Monica’s blog is full of recipes I want to make!

  4. #7 by Lizthechef on October 28, 2013 - 16:57

    Looks good – at first, I worried about the calories from the cashews until I realized how few nuts are needed. Just home from the market with celery too…

    • #8 by Jayne on October 28, 2013 - 17:08

      Yes only just over an ounce, and the soup served 2 so not so many extra calories!

  5. #9 by Barb | Creative Culinary on October 28, 2013 - 17:07

    Lovely and a reminder that I used to love cream of celery soup! I’ve been making my soups creamy by adding one or two small potatoes; once blended it’s enough to thicken them up without resorting to a roux. Cashews would sure taste better! 🙂

    • #10 by Jayne on October 28, 2013 - 17:15

      I loved the “cream of” soups, celery, tomato, mushroom! Potato is a great alternative to a roux!

  6. #11 by Sunchowder - Wendy Read on October 30, 2013 - 01:02

    Oh yes! I love this idea!!!! I am going to try this one Jayne 🙂 I just made “mock” oatmeal with eggs, and ground up nuts along with a bit of banana and some spices, really yummy and full of protein. XX

    • #12 by Jayne on October 30, 2013 - 19:39

      Your mock oatmeal sounds really intriguing!

  7. #13 by atasteofmadess on November 2, 2013 - 15:07

    Yum!! This soup looks SO good! I love his idea!

    • #14 by Jayne on November 9, 2013 - 12:26

      Thank you! I want to try the cashew idea in other soups too!

  8. #15 by celestedimilla on November 10, 2013 - 21:22

    I love the “cream” without the “cream” – yum!

    • #16 by Jayne on November 11, 2013 - 09:17

      Thanks, I love a healthier find!

  9. #17 by Shari on September 14, 2014 - 19:18

    How much garlic goes in to the celery soup?

    • #18 by Jayne on September 25, 2014 - 06:46

      There is no garlic in this recipe.

      • #19 by Elana on January 5, 2015 - 17:48

        Step 2 says “add the garlic”. Please clarify, thanks!

      • #20 by Jayne on January 5, 2015 - 19:36

        That was a mistake, there is no garlic! Thanks for drawing my attention to that!

  10. #21 by ebethc on September 23, 2014 - 10:12

    How much is 300 grams of Celery & 40 grams of Cashews?

    • #22 by Jayne on September 25, 2014 - 06:45

      300 grams is approx 10 oz , 40 grams is approx 1 and a half oz.

  11. #23 by lolwtf:) on October 28, 2014 - 07:43

    just made this, turned out beautifully ! thank you very much 🙂

    • #24 by Jayne on November 2, 2014 - 20:06

      Thank you so much for letting me know, Im so glad you liked it!

  12. #25 by sian on February 8, 2015 - 04:10

    Searching for a recipe online I stumbled across this recipe, so delicious, thank you for posting it.

    • #26 by Jayne on February 8, 2015 - 10:51

      Thank you so much for letting me know! I’m so glad you liked it!

  13. #27 by plasterer bristol on June 16, 2015 - 18:34

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.


  1. 20 gorgeous paleo soup recipes + quick soup making tips | Eat Drink Paleo
  2. 43 Paleo Soups to Warm You Up | Get Fit Bookmark
  3. 10 Vegetables You Can Regrow from Kitchen Scrap | Oh Snap! Let's Eat!
  4. 101 Paleo Recipes That Will Make You Salivate
  5. 101 Paleo Recipes That Taste Incredible | 1500 Calorie Diet Plans
  6. 101 Paleo Recipes That Taste Incredible | Garcinia CambogiaGarcinia Cambogia
  7. Paleo Challenge Week 4: What I Ate         | One Day, I'll Move Out.
  8. 101 Healthy Paleo Diet Recipes That Taste Incredible - Medical News
  9. 101 Healthy Paleo Diet Recipes That Taste Incredible

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: