Raw Creamy Celery Soup

June 8, 2008

This rich and nourishing celery soup is a raw version of cream of celery soup, without the cream. This recipe makes great use of extra ribs of celery.

I wanted the soups consistency to be as smooth and creamy as possible so I juiced the celery stalks. Juicing the celery helped remove any fibrous strings so no worries about it getting in the way.

If you do not have a juicer on hand, you can remove the fibrous strings by making a thin cut into one end of the stalk and peeling away the fibrous strings or use a vegetable peeler to strip away the strings from the outer stalks.

Select organic celery that has nice fresh looking leaves on the end and use it as garnish. If not, fresh parsley leaves work.

Raw Creamy Celery Soup

A rich and nourishing raw food version of cream of celery soup. Add texture and crunch by mixing in thinly sliced celery.

1 cup fresh celery juice, reserve celery leaves for garnish
1 organic avocado, cut in half, pit removed
1 cup filtered water
2 tablespoons lime or lemon juice, fresh squeezed
2 tablespoons extra virgin olive oil
½ tablespoon chopped shallot or red onion
1 tablespoon agave
Sea salt and pepper to taste, optional

Run the celery stalks through a juicer. Juice enough celery to yield one measuring cup. Pour the celery juice in a blender, and then add the avocado, water, limejuice, extra virgin olive oil, shallots/onions, and agave to the blender. Blend until smooth and creamy. Store in a covered container, and refrigerator an hour or over night.

Serving suggestions
Serve this soup chilled or bring it to room temperature. Garnish with celery leaves, fresh parsley leaves, or thinly sliced celery.

Serves 2 – 4

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Comments

6 Comments so far

The Food Monster on June 9, 2008 Monday, 10:25 am
Do you run the blended celery juice through a strainer first? I love your use of the creamy avocado.

Here is another great soup, of Thai flavor.
http://thefoodmonsterblog.blogspot.com/search/label/Soup
Enjoy! and keep up the good work

-The Food Monster

Food Monster – there was no need to run the blended celery juice through a strainer, the juicer took care of catching any fibrous celery strings or what not, so there was no need to run the blended celery juice through a strainer. Using avocado as a creamy soup base is one easy option when preparing raw soups. Thanks for the link.
Cynthia on March 13, 2009 Friday, 12:50 pm
I loved the soup, thank you for making my day

I’m so glad you like it Cynthia! Thank you for stopping by and letting me know. I appreciate your feedback. Have a great day!
David on March 23, 2009 Monday, 10:25 am
Thank you for an amazing recipe. This soup is just heaven on earth.

Hi David and welcome! So glad you enjoyed this soup recipe. I love the way you describe it ~ heaven on earth. :-)
David on March 27, 2009 Friday, 1:55 am
What do you do with the ½ tablespoon chopped shallot or red onion?

David – Ooops, there was a dangling ingredient amiss in this recipe and I thank you bringing this to my attention. I’ve corrected it [see the post above] – Raw Creamy Celery Soup, and to answer your questions, you add the shallot/red onion along with the other ingredients into the blender with the juiced celery.
JulesM on June 5, 2009 Friday, 9:22 am
This is the awesomest soup! I made mine by juicing a little piece of leek with my celery instead of the onion, and used straight celery juice (no water) and just 1/2 an avocado because that’s what I had. I forgot the olive oil. I did not refrigerate mine but ate it right away–I can see the flavors blending nicely if you can wait that long. Excellent!
BJ on June 5, 2009 Friday, 11:45 am
This looks really good. I love drinking many of meal. I will be trying this soon. Thanks

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