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I don’t know why I like cream of celery soup. It’s kind of in the same category for me as cream of mushroom soup.
Salty. Savory. Earthy. Creamy. It’s a comfort food that satisfies the tummy on a cold, wintery day.
I just might have to blame Campbell’s Soups for my hankering for a luscious cream of celery, because it’s probably the only way I’ve had it in life before now.
The fact is: I can’t remember ever having cream of celery soup as a choice at a restaurant, cafeteria, or deli. What’s wrong with people right?
Anyways, I just know that I want to eat it, (and I thought you would too), so I created this recipe.
And it turns out that it doesn’t even require cream to be creamy.
Like any soup, this cream of celery soup is simple to throw together, and the simmering pot does most of the cooking work.
Ingredients In This Cream Of Celery Soup
You’ll notice that this cream of celery soup contains radish and potato, and the first reason for this is simple: It tastes amazing!
There’s a little bit of bitter taste from the white daikon radish, and then there’s the creamy quality you get from the potato.
The radish is a rarer ingredient, but it’s really good for you, and it tastes great along with onion, garlic, and turmeric.
Generally, it’s difficult to get enough nourishment from our food, so I am always looking for ways to add extra vegetables to everything I cook.
This is why I transformed a regular Cream of Celery Soup into a vegetable enriched, nutrient-dense, pot of overall yumminess.
Are you ready to cook? It won’t take you longer than 20 minutes to throw this all together.
Enjoy Cream of Celery Soup on its own as a main course, or for a more complete meal, you could prepare a salad or garlic toast to go with it. (This is what I usually do.)
Need some ideas for that? Please see my companion post, “Celery Is Having A Moment of Fame.”
RECOMMENDED FOR YOU:
Celery Is Having A Moment Of Fame
Cream Of Celery Soup, With Daikon Radish & Potato
- 1 tablespoons olive oil
- 1 tablespoon butter (for vegan; use all olive oil)
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/2 teaspoon turmeric powder
- 6-8 cups water or vegetable stock
- 4 cups celery chopped
- 1 cup daikon radish chopped (optional)
- 2 medium potatoes chopped
- 1/2 teaspoon Himalayan pink salt or to taste
- 1/4 teaspoon black pepper
- 1/4 cup parsley freshly chopped
- 1 teaspoon arrowroot or cornstarch
- 1/4 cup cold water
- Chop your onions and mince your garlic. Chop the celery, daikon radish, and potatoes.
- Heat olive oil and butter in a large saucepan on medium-high heat. Add onions and garlic cloves and sauté gently until soft.
- Add the turmeric powder and stir well. Add water or vegetable stock, celery, daikon radish, potatoes, salt, and black pepper, and bring to a boil. Reduce heat and simmer for 20-30 minutes, until the vegetables are well cooked.
- Turn off the heat. Add the fresh parsley and stir it in. Use an immersion blender to puree four-fifths of the soup, leaving some vegetables whole for texture.
- Combine arrowroot or cornstarch with cold water and stir into a slurry. Stir it into the hot soup as a thickener. Skip this step if you feel the soup is thick enough.
- Taste, and adjust the amount of salt and pepper to your taste. Add a squeeze of fresh lemon or vinegar if you feel it needs the sour taste.
- If you feel it needs more punch, consider a squeeze of fresh lemon or a splash of white wine vinegar.Top with extra minced parsley for color and extra flavor.