Recipe Directions

  • 1. Add all of the raw cream of celery soup recipe ingredients (except the last 1/2 cup of celery) to your high-speed blender.
  • 2. Blend in your high-speed blender. Start blending on low and work your way all the way up to high. Blend for a very long time so that the stringiness is blended and so that the soup recipe warms up nicely from the speed of your blender.
  • 3. Place your 1/2 cup chopped celery into a bowl. Pour blended celery soup mixture on top of the chopped celery. Mix gently with a spoon.
  • 4. Serve immediately. For an added touch, garnish with thinly sliced avocado.

The Rawtarian's Thoughts

By The Rawtarian

Raw cream of celery soup recipes, similar to my other soup recipes (raw tomato soup and raw corn chowder) are so darn simple and a great add-on to a somewhat smaller raw vegan lunch or dinner.

I like this raw cream of celery soup recipe when I want something light and creamy at the same time. Raw soups actually make great snacks, too (especially once you get the hang of making them, you can throw them together super quick, like, 5 mins!)!

I can't really think of any major tips to give you. Just make sure that you blend this recipe up for a very long time so that it gets very blended and so that it warms up, as well. This raw cream of celery soup recipe makes enough for one big bowl or two very small appetizer cups.

Because celery can be stringy you'll definitely want to make sure that you use a high-speed blender for this raw celery soup concoction.

Cream of celery soup is close to my heart because apparently my mom ate nothing but cream of celery soup when she was pregnant with me!

Recipe Photos

Nutrition Facts

Nutritional score: 71 out of 100
  • This recipe is very low in Calories, and Carbohydrates.
  • This recipe is a good source of Protein, and Vitamin K.
  • This recipe is a noteworthy source of Iron, and Vitamin B6.

Amounts per 207 g (7 oz) suggested serving

NameAmount% Daily
Calories 197 8 %
Protein 7 g 12 %
Fat 15 g 19 %
Carbohydrates 12 g 4 %
Dietary Fiber 2 g 6 %
Sugars 2.9 g
Calcium 40 mg 4 %
Iron 2.4 mg 18 %
Sodium 1211 mg 53 %
Source: USDA, The Rawtarian

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Comments and Reviews

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19 votes
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So glad to have you here, Michelle. And glad that simple recipes are lightening the load a little

19 votes
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This is the first of the recipes I have tried of yours and it came out so good, I was really surprised as has so few ingredients. This will definitely be a staple recipe of mine as it's so quick and easy to pull together and I always have cashews and celery on hand. Thanks for the recipe!!

20 votes
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I know, aren't those simple recipes just the best??? They're my favs.

19 votes
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Love this soup! So easy, delicious and filling. My college aged son loved it too! Will definitely make this again and again.

23 votes
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Wow - and college-aged sons are not easy to please! :)

18 votes
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I wonder if I could try this recipe with brocolli instead? By the way I love your recipe's, they are so easy and tempting.

15 votes
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Yes, definitely Shameem. Just use brocolli instead of celery in both places of the recipe. Keep the ratios the same.

17 votes
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My allergies are many. Can’t eat nuts. Only almonds and seeds once in awhile
Would avocado do or anything else you can recommend.
Again, I’m missing out on so many great recipes!

20 votes
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Bummer!

You might find it helpful to look into "low fat raw vegan" recipes because they don't use nuts. (But they do use a lot of fruit and I know you have a sugar allergy so that might not be quite right for you either)

For this recipe you could try a combination of avocados and hemp hearts (hopefully you can eat help hearts - if so you should get a lot of them because they'll be really handy to add some good fats and creaminess in place of nuts)

22 votes
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This really hit the spot....never tried a raw soup my husband I liked but this one was very tasty. We are not all raw but trying and we both are coming down with a cold so I upped the garlic to give it more of a kick - thanks for such a yummy recipe

22 votes
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My pleasure Karen - The more raw you can incorporate the better -- to any extent -- it's all a journey!

15 votes
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I just tried this soup yesterday. I kind of failed as I don't have cup measurements, I made it very thick with lots of cashews and was a bit heavy on the garlic. The taste was still very nice but not to eat like soup, it reminded me more of tzatsiki, the fresh taste of celery makes it almost like yoghurt! So I believe this recipe with a bit less water and some cucumber added would become a lovely tzatsiki to enjoy with other dishes or just to dip stalks of carrots in.

Thank you for a great website! As someone who's just getting into the art of raw food your simple recipes are perfect!

/Moa

22 votes
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I love your tzatsiki idea - I have never attempted to make raw tzatsiki but I love the idea b/c I used to love SAD tzatsiki

20 votes
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Just eating this now, so simple and delicious. I can definitely see this becoming a regular snack of mine. Might try it without the added salt next time. Though I've just found your site so plenty of other great looking recipes to try before then. :)

21 votes
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Glad you like, Gary! Soups are great snacks and so easy to pull together quickly.

20 votes
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Hi ,
I"m just starting a raw lifestyle and wonder why sometimes nuts are soaked and not always as in this recipe .
Thanx

21 votes
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Hi Jutta,

Great question. There is a two-part answer to your question:

1. Some raw foodists say that all nuts should first be soaked (to activate the enzymes) and then dehydrated for storage and then use later on. So the result is that you get dry nuts but you've had to go through a huge long process. I do not subscribe to this because it takes WAY TOO MUCH time and is not practical. So I would suggest ignoring this rule.

2. The other time raw foodists talk about soaking nuts is regarding soaking nuts immediately before use. This is for a practical reason -- to soften them so that they blend easier. In this recipe above it's not as important, but sometimes it is important to ensure that the texture is as smooth as possible. Whether or not to soak immediately beforehand is usually specified in the recipe. Also, after soaking you should run clean water over them until the water runs clean.

Hopefully that answers your question Jutta.

17 votes
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Only almonds should be soaked as far as I know - they have enzyme inhibitors in the skin that interrupt absorption if they aren't activated. I think Hazelnuts may also need to be - not sure.

22 votes
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I've heard that all nuts should be soaked because of enzyme inhibitors, except for cashews and hemp seeds. It's also to reduce phytic acid or something.
Anyway they blend better when soaked!

16 votes
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This looks really great! I love creamy soups (especially without the cream, lol!)

I`m just so in love with the whole idea of you site! I have no doubt I`ll be trying some of these great recipes!

22 votes
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Hi Charissa :) Thanks for visiting me here! I have been enjoying your site for a while now. I love your blog's design!!!

21 votes
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You are using raw cashews, I suppose? I'm having trouble finding them in my country, do you have any suggestions as to what I could use as an alternative?
BTW, I love your recipes and how very simple they are, just what I was searching for :)

thank you.

16 votes
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Hi Tara, You could try macadamia nuts instead, they should substitute nicely. Alternatively, you could try brazil nuts (as long as you have a high-speed blender).

1. cashews (best)
2. macadamia (good substitution)
3. brazil nuts (okay in a pinch but macadamia nuts are better)

21 votes
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Thank you for the reply, I'll try to find those. Even though I doubt I'll find macademia nuts, haven't really seen them anywhere. Brazil nuts, I know we have, but they are usually lightly roasted. Ahh, my country sucks lol. Anyway, thanks again!

17 votes
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Where do you live, Tara??

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