Garlic Creamy Celery Soup

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 93.1
  • Total Fat: 3.3 g
  • Cholesterol: 9.8 mg
  • Sodium: 121.2 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.3 g

View full nutritional breakdown of Garlic Creamy Celery Soup calories by ingredient
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A wonderful, tasty low-cal soup that you can be very creative with. Next time I'm going to add Roasted Red pepper ! A wonderful, tasty low-cal soup that you can be very creative with. Next time I'm going to add Roasted Red pepper !
Number of Servings: 10


    12 large celery stalks
    2 T margarine, divided
    1 large onion, chopped
    8 cloves garlic, minced(or two good teaspoons of diced garlic in a jar)
    1 T unbleached white flour
    3 medium potatoes, scrubbed and diced (leave the peel on for extra fiber and vitamin C)
    Herbs and spices of your choice
    1/4 c mixed chopped fresh parsley and dill
    1/4 c celery leaves (optional)
    1 to 1-1/2 cups plain soymilk, as needed (I used 1% milk and about 3 cups)
    Salt and freshly ground pepper to taste
    Chopped fresh dill or parsley for garnish
    2 leeks


Trim 10 stalks of celery and cut into 1/2-inch dice.
Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set aside. Heat a tablespoon of the margarine (I used butter) in a large soup pot. (I used a very large non-stick frying pan)
Add the onion and garlic and saute over moderate heat until the onion is lightly golden.
Sprinkle in the flour and stir it in until it disappears.
Add the 10 stalks of celery, the potatoes, and just enough water to cover.
Bring to a boil. Add whatever seasonings you wish – salt black pepper – Mrs. Dash
Simmer over low heat until the vegetables are tender, about 25 minutes. Remove from the heat. With a slotted spoon, transfer the solid ingredients and the water they are in, to the container of a food processor or blender and puree, in batches if necessary, until very smooth.
Stir back into the soup pot.
Return to very low heat and add enough soymilk to achieve a slightly thick consistency. (I used roughly 3 cups of 1% milk) Heat the remaining 1 tablespoon of margarine in a small skillet.
Add the reserved celery (I also sliced about 7 spears of asparagus very, very thin and sliced the leek also) and sauted over moderate heat until the leeks were touched with golden spots.
Add to the soup, then season to taste with salt and pepper. (put about 3 teaspoons of salt (this receipe makes a ton)
Serve at once, or allow the soup to stand for an hour or so, then heat through as needed.
Garnish each serving with chopped dill or parsley.

Number of Servings: 10

Recipe submitted by SparkPeople user CHERILYNNMARTEL.

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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    This soup was excellent. A great way to use up celery, and so very tasty, nutritious, and low in calories. It froze well, so that we had soup in store for a while (we're only two!).
    I will make it again and again.
    - 8/2/09

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  • 2 of 2 people found this review helpful
    This recipe is incredibly scrumptious! Not like any celery soup you've tasted before. Do yourself a favour, & try it - 4/8/11

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  • Incredible!
    1 of 1 people found this review helpful
    Love this! I left out the asparagus and leeks (they can be hard to find in my rural community) and used vegetable broth instead of water, and it comes out amazing every time! This is perfect for a light lunch any time of year. - 4/7/13

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  • Very Good
    1 of 1 people found this review helpful
    Very tasty! I hope the family enjoys it too!
    - 10/28/11

    Was this review helpful?   yes  No
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