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Cream of Celery Soup


Looking for the perfect Spring soup recipe? Look no further! Try this bright and fragrant cream of celery soup recipe. It will leave you feeling happy and satisfied.

Seasons: WILDFIT Summer, Fall and Spring

Prep Time: 5 minutes.

Cooking Time: 30 minutes.

Makes: 4 servings


4 Tablespoons olive oil

1 medium onion, chopped

2 leeks, cleaned, with white and light green parts, chopped

8 stalks celery, chopped

4 garlic cloves, minced

2 cups celery leaves, roughly diced

4 cups chicken or vegetable broth

2 tsp salt

2  cup full-fat coconut milk

Garnish: Celery leaves, black pepper and paprika

Equipment: Immersion blender


Heat the oil in a large pot on medium heat. Add the diced onion, leek and celery and sauté for 10 minutes. 

Add the garlic and sauté another minute or two, until fragrant. 

Add the stock, leaves and salt to the pot. Increase the heat to high and bring to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes. 

Remove the soup from the heat and add the coconut milk. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a high-powered blender to blend until creamy. 

Serve the soup, garnished with celery leaves and a sprinkle of black pepper and paprika.

This cream of celery soup keeps well in the fridge up to 1 week and freezes well for up to 6 months.

The truth is a healthy body doesn’t come from simply changing the foods you eat. It’s about changing the way you view food and the lifestyle you want to create for yourself. Not one singular thing can make you healthy, it’s combination of choices you make.

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