A Simple Recipe for Celery Soup

This celery soup recipe (The Simple Veganista) is a soup that’s sure to inspire. In England, celery grows well but is usually confined to serving with carrot sticks and hummus! Instead, discover the real beauty of this low-calorie salad vegetable, in a delicious warming soup.

Before cooking, read up on food safety for people and pets (leeks, onion and garlic are unsafe near animal friends).

Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).

This soup cooks and blends up fresh celery with potato, leeks, fresh dill and parsley. You don’t need cream, the potatoes do all the work for you. You can add red pepper flakes for a more spicy version. You’ll need good vegan stock and vegan butter (Flora has no palm oil) to make this recipe.

Celery has been eaten for thousands of years. In Egyptian times, it was used for rheumatism and athletes. Most shops sell it in plastic wrap, so look in farm shops instead. Or if it comes in plastic wrap, just leave the plastic packaging at supermarket bag bins, and take home in your own produce bags.

If you make a lot of homemade soup, it’s worth investing in a good stick blender, to save the faff of washing blenders all the time. It’s UK law that whoever sells it to you, has to take your old appliance back for recycling.

You could also use Souper Cubes. Sold in Lakeland, these are like giant silicone ice-cube trays. Just pour in cooled leftovers and freeze. Then when you want soup, just pop a portion out and thaw overnight in the fridge, before cooking up to a safe temperature. That way, you can make bigger batches, even if you are only cooking for one or two, with no food waste.