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–+ servings
Roasted Celery and Potato Soup

Hearty Roasted Celery and Potato Soup for Cozy Nights

This Creamy Vegan Roasted Celery and Potato Soup is rich in flavor, simple to prepare, and a crowd-pleasing comfort food perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or avocado oil for a subtle flavor twist
  • 4 stalks Celery cut into thirds
  • 3 cups Yukon Gold Potatoes diced; Russet potatoes can be used if unavailable
  • 8 ounces Cremini Mushrooms sliced; can substitute with button mushrooms or omit
  • 1 teaspoon Dry Thyme or fresh thyme at three times the amount
  • 4 cups Water or Vegetable Stock homemade stock adds richer flavor
For the Extras
  • 1 cup Elbow Pasta or any small pasta; omit for lower-carb option
  • Salt & Pepper to taste
  • Paprika/Red Pepper Flakes optional
  • Fresh Dill or Parsley for garnish; substitute with chives or omit
  • 1 tablespoon Extra Virgin Olive Oil for drizzling

Equipment

  • Oven
  • Large pot
  • Baking sheet
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to enhance the natural sweetness of the celery.
  2. Cut the celery into thirds, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for about 30 minutes until tender.
  3. In a large pot, heat another tablespoon of olive oil, add sliced cremini mushrooms, and sauté for 8-10 minutes until golden brown.
  4. Incorporate the diced Yukon Gold potatoes and dry thyme, stirring for about a minute.
  5. Pour in enough water or vegetable stock to cover the vegetables, bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Remove half of the cooked potatoes, blend the remaining mixture until smooth, then add the roasted celery.
  7. Return the blended mixture to the pot, add reserved potatoes, and bring to a gentle boil before adding pasta.
  8. Once the pasta is cooked, ladle the soup into bowls and garnish with fresh dill or parsley, paprika, and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 6mg

Notes

Taste the soup as you go and adjust seasoning as needed. Customize with your favorite veggies or spices for a unique twist.

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