This Roasted Celery Soup recipe with garlic, onion and coconut milk is vegan, paleo and incredibly delicious. This is a sponsored post.
If you’re looking for an easy and delicious soup, you need to give this Roasted Celery Soup a try. Not only is it roasted celery but also garlic and onion as well. This soup is vegan, paleo, and 100% bombdelicious.
I have been a Dole ambassador for the past 12 months and not only do they send me amazingly delicious salads, but they sent along a brand new product for them…celery. What makes it new? Dole scoured the earth and found a strain of celery that is less stringy, crisper and milder in flavor than other commercially available varieties. No, this isn’t some scientist modified celery, but a variety that’s exclusively sold only to Dole. You can find it in the produce section of most supermarkets, or by searching here.
The soup comes together super easy. Just toss the veggies on a roasting pan and sprinkle with salt, pepper and some olive oil and roast for 45 minutes. In the last 10-15 minutes of roasting you can boil some yukon gold potatoes in vegetable stock, puree it all and it’s time to ring the dinner bell.
My teenager, who eats bacon like it’s going out of style, took one look at this soup, cocked an eye and asked “what is in THIS?”. My response was “just eat it, you’ll like it”. He took one slurpy spoonful and his eyebrow raised up and he responded with “wow, this is good”. #winning All of the mom’s out there are feelin’ me right now. Right? I think he finished his bowl of soup before anyone else and went back for seconds. It really is a beautiful soup and the coconut milk is barely detectable if you’re not a fan of coconut milk.
Roasted Celery SoupPrint Recipe
- 10 large celery stalks, cleaned
- 4 large garlic cloves, peeled
- 1/2 yellow onion, cut into large chunks
- 2 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 8 cups vegetable stock
- 3/4 lb small yukon gold potatoes, cut into large dice
- 13.5 oz can coconut milk
- salt & pepper, to taste
- chili flakes, for garnish (optional)
Preheat oven to 350ºF.
Place the celery, garlic and onion on a large rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45 minutes.
While the vegetables roast, bring the vegetable broth to a boil and add the potatoes. Boil for 8-10 minutes, or until very tender. Add the celery mixture to the broth. Allow to cool slightly. Working in batches, puree the soup and pour into a clean stock pot. You can also pass through a fine mesh sieve if you'd like the soup to have less texture. Add the coconut milk and heat over medium heat until the soup is hot, stirring occasionally. Season again with salt and pepper to taste. Sprinkle a little chili flake before serving.
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Disclaimer: I am a paid ambassador for Dole. All opinions are my own.