Vegan Cream of Celery Soup

Vegan Recipes


Looking for a cool dish on a hot day? Here in the New York we’re in the midst of a heat wave. As is my solution to a lot of troublesome events, I find cooking and eating can make my day a little sunnier (or hopefully a bit more cloudier in the case of a heat wave). But with the heat so intense, I don’t feel like slaving over the stove.  Instead, this easy to make vegan cream of celery soup which is served cold like a vichyssoise fits the bill. But unlike a traditional vichyssoise it doesn’t drive the calories up with unnecessary cream.  The thickness is achieved from beans and nutritional yeast, instead of potatoes, while the celery flavor is enhanced with fresh parsley and garlic. This is a perfect for lunch or dinner.   Add a green salad and fruit and voila, you have a perfect dinner for a heat wave!


  • 3 cloves of garlic, roughly chopped
  • 1 medium onion, chopped (I used a Vadalia, but any white or yellow onion works)
  • 1 large celery heart, chopped
  • 1 quart (32 oz.) low-sodium vegetable broth
  • 2/3 cup of drained white beans
  • 1/2 cup chopped parsley
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon turmeric
  • 1/4 cup white wine
  • Salt (very little is necessary) and pepper to taste


  1. Add onion, celery, garlic and 1/4 cup broth to a non-stick fry pan. Over medium heat saute until soft (about 10 minutes).IMG_5875
  2. Get parsley. If you like me you’ll venture to your glorious vegetable garden and cut it. Ahhh, the joys of warm weather. Be sure to bring a flashlight if it’s dark. YouIMG_5877may need to scare off the coyotes and fisher cats.  (Don’t get me started on fisher cats.  We just recently started hearing and seeing them in our yard. Their howls  sound as though someone’s getting murdered in your yard. If you hear these screeches on a regular basis you probably have fisher cats. If these pests aren’t causing the ruckus, you might consider relocating to a safer area.)
  3. Add turmeric, wine and a little pepper to sauteing vegetables and simmer until all the liquid is gone.IMG_5879
  4. In the food processor put beans, parsley, one cup of broth, and nutritional yeast.  Process until smooth.IMG_5882
  5. Add sautéed vegetables and another cup of broth to food processor. Blend again until smooth. Do not over blend.

  6. Scrape contents of food processor bowl out into a large pot. Heat over medium heat than gently whisk in the remaining broth until soup reaches desired consistency. Salt and pepper to taste. Let the soup cool off in the refrigerator for at least 2 hours before serving. If you started dinner late like I sometimes do, go ahead and serve it warm. The kids and mainly mother need to get to bed at a decent time.IMG_5902


Copyright 2017.  All rights reserved.




Vegan Hot & Sour Soup

Vegan Recipes

This vegan version of hot & sour soup is full of flavor with authentic ingredients. It combines the perfect blend of sour from the vinegar, spicy from the chili garlic sauce and a little sweetness from the ginger and a small amount of coconut sugar. In most Chinese restaurants  it is described as vegetarian or veggie but beware almost always egg is used, which of course is unacceptable in a vegan diet, so I came up with this easy recipe. I like to make an extra large batch so I have it on hand throughout the week.IMG_5598


  • 6 dried shiitake mushrooms
  • 20 dried lily buds
  • 1/4 dried cup black fungus
  • 3.5 oz Enoki Mushroom
  • 1 Tablespoon peanut oil
  • 2 Tablespoons finely chopped ginger
  • 10-14 oz. extra firm tofu sliced
  • 1 cup thinly sliced bamboo shoots
  • 1/2 cup green onion sliced, plus a little more for garnish
  • 4 cloves garlic minced
  • 2 quarts vegetable broth
  • 1/2 cup rice wine of white wine
  • 1/4 cup Chines black vinegar
  • 1/2 cup rice wine vinegar
  • 4 Tablespoon low sodium soy sauce
  • 1 teaspoon chili garlic sauce or 1 tsp. red pepper flakes
  • 1 Tablespoon toasted sesame oil
  • 4 Tablespoon corn starch mixed in 1/2 cup water
  • Cilantro leaves for garnish (optional)


  1. In separate bowls soak lily buds, black fungus and shiitake mushrooms with boiling water. Let soak until softened, about 20 minutes. Drain, rinse and chop. Cut off about the bottom inch of the enoki mushrooms and separate.
  2. Slice tofu into thin strips. Chop green onion.
  3. In a large heavy bottom pot heat peanut oil until hot. Add ginger, garlic and green onions. Stir constantly for one minute making sure not to burn.
  4. Add veggie broth and wine and bring to a gentle boil. Reserve 1/2 cup of broth for the cornstarch mix. Add lily buds, black fungus, shiitake mushrooms, tofu and enoki mushroom, vinegars, soy sauce, sesame oil, sugar and chili garlic sauce to pot. Simmer.
  5. Sir cornstarch into 1/2 cup reserved broth until smooth. Gradually add to soup. Stir until soup is blended. Stirring constantly, bring to a boil; boil 1 minute.
  6. Pour soup into bowls. Garnish with sliced green and cilantro, if desired. Serve.IMG_5628


Copyright 2017. All rights reserved.