Cream of spinach and cerery soup


  • 2 lb celery cut into about 1” slices
  • 1 lb russet potatoes peeled & cubed 2”
  • 4 cups low-sodium vegetable broth or chicken broth
  • 5 oz. spinach I used organic baby spinach
  • 1/2 cup parsley chopped
  • 1 yellow onion chopped (about 1 cup)
  • 4 garlic cloves minced
  • 1 Tbsp olive oil
  • 1.5 tsp salt more or less to taste
  • 1/4 tsp ground black pepper
  • 1 Tbsp lemon juice 1/2 small lemon
  • 1 dried bay leaf optional
  • Toppings & Garnish Options:

  • lemon wedges
  • chopped parsley
  • celery leaves
  • Vegan Cream Sauce
  • Healthy Mexican Crema substitute
  • Parmesan Cheese
  • Shredded Cheese


    step 1

    In a large stock pot, heat 1 tablespoon of olive oil over medium heat.

    step 2

    Add the onion, and cook for 5 minutes.

    step 3

    Add the garlic and celery, and cook for 2 minutes.

    step 4

    Mix in the potatoes, parsley, salt, pepper, bay leaf (if using), and the vegetable stock. Increase the heat to high, and bring to a boil.

    step 5

    Cover, reduce heat to medium-low, and cook for 20 minutes, or until potatoes are fork tender.

    step 6

    Remove from heat, and discard the bay leaf. Add in spinach leaves and lemon juice, stir to combine.

    step 7

    Using an immersion hand blender, blend until smooth. At this point, you can add in more salt & pepper to taste, and a little vegetable broth or water to reach desired consistency. (I didn’t add more water/broth because I liked the thickness of mine, but I did add 1/4 tsp more of salt & pepper.)