This Cream of Kale and Celery Soup is a wonderfully nourishing lunch and provides plenty of plant-based goodness and green veggie tastiness. A pot of this creamy soup is budget-friendly, vegan, vegetarian, gluten-free, and makes good use of an entire celery bulb and a big bunch of kale. It's the perfect way to fill your family up with lots of tasty wholesome green veggies!
Got some kale and celery lurking around the refrigerator past their best? Found some reduced in the store or supermarket? Have a glut of kale from your kitchen garden or allotment? Or perhaps you just want to get some nourishing green veggies into your family? Put that kale and celery to good use and prepare a pot of this tasty soup. Your family will thank you!
Quick history of creamy soups
The word soup deviates from the French word soupe which translates from popular Latin to mean bread dipped in a broth.
"Cream of" soups are creamy soups that often use ingredients such as whole, blended or puréed vegetables, grains, pulses, or meats combined with milk, cream, stock or broth to create a smooth and creamy soup.
Soups in general can be traced back to ancient civilizations, such as the Egyptians, Greeks, and Romans. These early soups were made by boiling various ingredients in water to create broths. However, there is evidence that soup dates even further back, and is as old as human history itself. Evidence of humans consuming soup goes way back to pottery discovered from 20,000 BC in a Chinese cave!
By medieval times in Europe, there were recipes for soups that utilized ground almonds and breadcrumbs to create a creamy consistency and white colour, which could be regarded as the first creamy soups.
Cream soups began to gain more popularity in the 19th century, especially in France. French culinary techniques refined the process of creating smooth, creamy textures in soups. Soups like "Cream of Mushroom" or "Cream of Chicken" became staples in many households.
With the rise of industrialization in the 20th century canned cream soups became widely available. Companies like Campbell's began producing and marketing these soups, making them household names. The convenience of canned soups made them very popular, and they were often used not only as stand-alone meals but also as ingredients in various recipes such as casseroles and pasta bakes.
For more creamy vegan, vegetarian, and plant-based soup recipes do check out our Cream of Swede Soup [turnip in Scotland & rutabaga in the US!], and our Old-Fashioned Creamed of Corn Soup and our delicious Potato, Leek & Corn Chowder and our Vegan Scottish Cullen Skink Soup.
How to prepare cream of kale and celery soup
***Please note: this post is currently being updated and step-by-step photos will be added soon***
As we are a plant-based family who eats animal-free vegan meals all our ingredient suggestions will reflect our dietary choices such as vegan butter or plant-based milk. However, if you are vegetarian or omnivore or have other dietary requirements then do feel free to tailor the recipe to your own dietary requirements and to use whatever ingredient you already have to hand.
Ingredients
The 9 ingredients for our kale and celery soup include - a whole bunch of a medium celery, a big bunch of kale, an onion, garlic cloves, bay leaf, gluten-free flour or plain [all-purpose flour], plant-based milk or your regular milk, vegetable stock, and nutritional yeast flakes. Fresh parsley is an optional garnish.
Recipe notes and FAQ's
Storing
Leftover soup can be stored in the fridge, in a covered container, for 3 days.
Or freeze for 2-3 months.
Reheating
To reheat leftovers gently bring to a gentle boil, and heat for a minute or so until piping hot. Be careful not to fast boil the soup as milk can split at a very high heat. Stir frequently to prevent sticking and if necessary add extra vegetable stock or plant-based milk to loosen up the soup.
Yes, our recipe uses gluten-free plain flour to thicken up the stock. Also ensure that your vegetable stock or broth is also gluten-free. We like to use Marigold Organic Vegan Bouillon which is an instant vegetable stock powder and it is also gluten-free.
Yes, if you are not gluten-free then you can use plain flour or all-purpose flour or go for a wholemeal or wholewheat plain flour for extra fibre.
Yes our soup is prepared as oil-free as it doesn't require any cooking fat for extra flavour as the flavours of the veggies are tasty enough. We use a cup of vegetable stock or broth to initially cook the vegetables and release their flavours before adding the flour and milk to provide creaminess. However, if you would like to use oil or vegan butter then add a few tablespoons to replace the cup of stock, saute the veggies, and proceed as per the recipe.
You can use any type of kale you prefer or whatever is available in the supermarkets or stores, as depending on where you live there is often only one or two varieties on sale. The types of kale include - Tuscan kale [also known as Cavolo Nero, black kale or dinosaur kale!], curly kale, baby kale, red Russian kale, & Redbor Kale.
Yes, any green leafy vegetable can replace the kale - such as collards, spring greens, green cabbage, beet greens, etc., or perhaps broccoli.
Yes, there are a few easy substitutions that can be made. As mentioned in the above question the kale can be switched out for any green leafy vegetable.
The celery is a key part of the soup but it could be replaced with courgette [zucchini], broccoli, or green bell peppers, however the finished soup will taste different. Also, fresh onion and garlic could be switched out for their powder, granule, or paste counterparts.
Frozen kale or celery is a great idea as it will save time and energy as less chopping will be required. You could always use frozen onion and garlic as well for an extra quick soup!
Yes, of course, we always add the celery leaves to our recipes as they add more tasty celery flavours.
Nutritional yeast flakes add a cheesy, savoury flavours to the soup as well as adding to its creamy texture. However, you can always omit the yeast flakes if preferred.
If you do not normally use plant-based milk and don't want to purchase any then by all means use whatever milk you normally use and have to hand.
Any plant-based milk that states that it is fine for hot drinks or cooking will also be fine for adding to soups. However, just like dairy milk, plant-based milks can split if they are heated to too high a heat so its important to just gently boil or simmer the soup once the milk has been added and be careful that the soup is not fast or rapidly boiled. If the milk does split it won't affect the soups flavour and once blended it won't be too noticeable.
If you would prefer a nourishing vegetable soup that is packed with leafy green veggies but does not contain flour, milk, or cream then do have a look at our British Spring Greens Soup recipe which would be ideal. Spring greens are simply green cabbage leaves that are harvested early in the season so they can be easily replaced with any green leafy vegetable.
We love heaving a few oil-free Scottish oatcakes with our soup, or a slice of Irish Soda Bread, or a wedge of Australian Damper Bread.
A tasty salad is always a nice light accompaniment to a bowl of soup or a delicious sandwich such as our Coronation Chickpea & Kidney Bean filling which can be enjoyed as a wrap or sandwich filling or on its own as a nice salad.
For a more substantial meal add some cooked quinoa, cooked rice, cooked barley, or a different grain at the bottom of a soup bowl and ladle over the soup.
A bowl of our soup provides an estimated 11g of protein per bowl. But if you would like to increase the protein content try adding some cooked pulses such as cannellini beans, butter beans [lima beans], chickpeas, or cooked green or brown whole lentils, or chopped firm tofu, tempeh or seitan.
A garnish of plain or toasted pumpkin, sunflower, or sesame seeds, or flaked almonds, walnuts, cashew nuts, or peanuts, sprinkled over the finished soup also adds a good amount of protein as well as healthy fats.
Other ideas is to serve the soup along with a wholemeal sandwich filled with a nut or seed butter such as peanut butter, almond butter, cashew butter or sunflower seed butter.
Three Top Tips!
- To prepare kale, remove the tough ribs or stems, then wash and chop the leaves. Massaging the kale for a minute or a little longer as this can help soften it up if it's particularly tough.
- For an extra flavour kick, consider adding a pinch of crushed red pepper flakes, cayenne pepper, or smoked paprika when sautéing the veggies.
- For a super smooth soup, you can strain it through a sieve, after blending to remove any remaining fibrous bits. This is a good idea if the soup is for a special dinner party!
More nourishing Vegan Soups
Sometimes only a nourishing veggie packed soup will do as they have the amazing ability to pick us up when we're are under-the-weather or feeling a little down, sustaining us with plant-based green goodness and just making the world feel right again!
A few of our favourite light wholesome soups are our Vegan Chicken Noodle Soup, Old-Fashioned Golden Vegetable Soup, and Scottish Barley Kale Broth, and British Spring Greens Soup. For more tasty veggie packed soup recipes do have a look at our growing collection of Vegan Soup Recipes.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Cream of Kale and Celery Soup
Equipment
- large soup pot
- Immersion blender/food processor optional
Ingredients
To sauté veggies:
- 240 millilitres vegetable stock [use more if required, or replace with 1-2 tablespoons of your usual oil or cooking fat]
Soup:
- 200 grams kale [weight is minus tough stalks, chopped]
- 460 grams celery [one whole medium celery, including inner leaves, diced]
- 170 grams onion {1 medium-large, diced, or 2 teaspoons of onion powder]
- 6 cloves garlic [minced or fine diced, or 2-3 teaspoons garlic powder or granules]
- 2 bay leaf
- 3 tablespoons gluten-free flour [or regular plain,all-purpose flour]
- 750 millilitres plant-based milk [use one suitable for heating, or use your regular milk]
- 750 millilitres vegetable stock
After cooking:
- 4 tablespoons nutritional yeast flakes [this is optional but adds more tasty flavours]
- fresh parsley [optional garnish]
Instructions
- Place the onion, garlic, celery, bay leaf, and vegetable stock into the soup pot.Bring to the boil, and add a lid about half way across over the pot.Lower the heat and gently boil for 10 minutes, stirring frequently, and adding a few more tablespoons of water if it looks too dry and like it may stick the pot.240 millilitres vegetable stock, 460 grams celery, 170 grams onion, 6 cloves garlic, 2 bay leaf
- Mix through the flour.3 tablespoons gluten-free flour
- Pour in the vegetable stock and the milk - pour some of the liquid in and stir well, then pour some more in and stir well and so on, just so the flour is mixed well through the liquids.750 millilitres plant-based milk, 750 millilitres vegetable stock
- Next add the kale and stir.200 grams kale
- Bring the soup back to a gentle boil and over a low heat simmer gently for about 10 minutes until the kale is cooked. Remove the bay leaf's.
- Remove the bay leaf.
- Next, remove 1 ½-2 cups of the soup and blend, then pour the blended soup back in the pot. Or use a hand stick blender to blend some of the soup. Alternatively, blend all of the soup or keep the soup chunky if preferred.
- To finish, mix through the nutritional yeast flakes, and season with salt and plenty of black pepper to taste. Some fresh chopped parsley is a nice addition.4 tablespoons nutritional yeast flakes
Notes
- Nutritional data is for guidance only and is not an exact analysis as ingredients can vary.
- Leftovers can be stored in the fridge, in a covered container, for 3 days.
- Or frozen for up to 2-3 months.
- Reheat by gently bringing to a simmer, and heating through for a few minutes, although do not fast boil. Stir frequently to avoid sticking to the pot, and add extra vegetable stock or plant-based if necessary.
- Add a swirl of plant-based cream or vegan sour cream to each serving for extra creaminess if liked.
- Any green leafy vegetable can be used instead of kale.
Nutrition
Prepared our Cream of Kale and Celery Soup? We would love to know how you got on with the recipe so do drop us a comment below and click the star ratings. Its very much appreciated. Thanks so much, love Jacq x
Wendy says
Made this tonight and it was so easy and delicious 😋 Thanks !
Jacq says
Thank-you! Happy you enjoyed the soup 🙂
Jill says
Healthy and delicious soup. Thanks so much for the recipe. I really enjoyed it!
Jacq says
Glad you enjoyed the cream of kale and celery soup! 🙂
Claudia says
delicious flavors I will make this often being vegan!
Jacq says
Thanks so good to hear you enjoyed the cream of kale and celery soup. It's one of my favourites 🙂
Kristin says
My family loves celery soup, but we've never had it with kale until now. This was s good! We can't wait to have it again.
Jacq says
Aww that's so good to read while having my morning coffee! Happy you enjoyed the soup. I've found that its the perfect way to use up a whole pack of celery especially if you pick one up from the bargain bucket for pennies in the supermarket 🙂
Amanda says
What a great recipe for using the green veggies you have. Looks so thick and creamy too and easy to make.
Jacq says
Thanks. I love kale and anything green really especially in soup. I agree the soup is easy to prepare and perfect for using up any type of greens needing cooked. Just sub out the kale for spinach, collards, beet greens, spring greens, radish greens, cabbage, even salad leaves, or a mix.
Mairead says
I love creamy soups and kale soup is one of my favorites. Thank you for sharing a vegan version of this soup. Your vegan Irish soda bread is a perfect pairing for this soup and looks wonderful. Thanks for all these great recipes.
Jacq says
Your welcome! Thanks so much for stopping by 🙂