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This Roasted Celery Soup recipe with garlic, onion, and coconut milk is vegan, paleo, and incredibly delicious.
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.
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 moms 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 Soup
Ingredients
- 10 large celery stalks, cleaned
- 4 large garlic cloves, peeled
- ½ yellow onion, cut into large chunks
- 2 tablespoons olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- 8 cups vegetable stock
- ¾ lb small Yukon Gold potatoes, cut into large dice
- 13.5 oz can coconut milk
- salt & pepper, to taste
- chili flakes, for garnish (optional)
Instructions
- 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.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
Hi Heather,
I just made the roasted celery soup, and it is amazing! I just read your background, and was truly surprised that you were the cofounder of Spiceology, I buy from them all the time! Thank you for this recipe, and I look forward to trying the other soup recipes!
Hi Cheryl! So glad you loved the celery soup – I posted it because I thought it was delicious, but was fearful that no one would make it because…celery + soup. Haha. Anyway, thank you! And a HUGE thanks for supporting my other baby Spiceology. It’s been a crazy wild and fun 11 spicy years. I appreciate you! ~Heather
Soup! Great! My daughter about 3 years old will like it. Thanks!
Easy but delicious are two main adjective to describe for recipes I’m looking for, Thanks Heather Scholten for sharing this roasted celery soup recipe. I love it.