Go Back
+ servings

Vegan Cream of Celery & Cauliflower Soup

Are you craving a creamy soup that is also healthy and delicious? Then this recipe is perfect for you.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Calories 200 kcal


  • 1 tbsp avocado oil
  • 6 ribs celery chopped
  • 1 yellow onion chopped
  • 4 garlic cloves minced
  • 4 cups vegetable broth low sodium
  • 1 cup water
  • 1/3 cup all-purpose flour gluten-free, if preferred
  • 1/2 cup cashews raw
  • 1 bay leaf
  • 1/2 tsp thyme dried
  • 1/2 cup leeks white and light green parts
  • 1 cup cauliflower florets
  • salt and pepper to taste


  • In a large pot over medium heat warm the avocado oil and start cooking the diced onion, celery, leek and minced garlic. Sauté for about 5 minutes until the celery and onion begin to soften and look translucent.
  • Add in the vegetable broth and water then sprinkle in the flour while whisking to avoid any lumps. 
  • Add in the raw cashews, cauliflower florets, bay leaf, and thyme. 
  • Bring to a simmer and cook for about 15 minutes until the cashews and cauliflower are very soft.
  • Remove the bay leaf, then blend the soup in small batches. Make sure to blend until the cashews are completely blended.
  • Return to the pot to heat or serve directly from the blender. Season with salt and pepper to taste.
  • Enjoy!


Sodium: 961mgCalcium: 37mgVitamin C: 17mgVitamin A: 727IUSugar: 5gFiber: 2gPotassium: 282mgCalories: 200kcalSaturated Fat: 2gFat: 11gProtein: 5gCarbohydrates: 22gIron: 2mg
Tried this recipe?Let us know how it was!