Vegan Cream of Celery Soup with Coconut Millk
This vegan version of cream of celery soup gives Campbell's a run for it! Made with fresh celery and coconut milk it's delicious on its own!
Servings 4
Calories 694kcal
Ingredients
- ½ cup dairy free butter plus 1 tablespoon for sautéing
- 6 tbsp all-purpose flour for gluten free version use chickpea flour)
- 1 cup vegetable broth
- 1 cup dairy free milk or coconut milk from a can
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 8 oz celery diced and sauteed
Instructions
- Melt 1 tablespoon dairy-free butter in a skillet over medium-high heat.
- Add the celery and saute for 10 to 15 minutes. Set aside.
- In a medium saucepan melt the remaining ½ cup butter over a medium-low heat.
- Add in flour and whisk together until well combined.
- Add vegetable broth and dairy-free milk, whisk until smooth, about 1-2 minutes.
- Season with salt, pepper, garlic powder and onion powder.
- Bring to a simmer and cook until it begins to thicken, about 3-5 minutes, If it becomes too thick you can add a more dairy-free milk.
- Add the sauted celery. Heat through.
- Remove from heat and serve or allow to cool completely if storing.
- Store in airtight container in refrigerator.
Video
Nutrition
Calories: 694kcal | Carbohydrates: 53g | Protein: 16g | Fat: 51g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2610mg | Potassium: 1380mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1024IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 11mg