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Steady as She Goes

A blog about DJing // Running // Holistic Nutrition


Summer Celery + Sage Soup

I love making soup, it really doesn't matter the season. It's versatile, affordable, and can feed a household for days. It's also a great opportunity to use up large quantities of veggies that are a little paste their prime - no need to let anything go to waste! I always shop the discount produce racks at the grocery store and use that as the inspiration for a soup. That's how I ended up making creamy celery soup.

I usually have celery on hand and add it to smoothies and stirfrys, but I'd never made a dish where celery was the main ingredient. With my abundance of celery, this was an opportunity to make a light summer soup.

I had a green cabbage in the crisper and fresh sage from the garden, which I knew would go well with celery. The cabbage would add a bit of sweetness, and the sage would add the savoury.

The soup needed a creamy element, and I probably would have used potato, but I didn't have any on hand. Plan b was cashews, which I had plenty of, I just had to soak them for a few hours before blending into the soup. Soaked cashews blend much smoother than dry cashews and will make the soup so creamy. In a pinch, you could quick-soak cashews in just-boiled water for 15-20 minutes.

I'm lucky enough to have a Vitamix High-speed blender; it really is a workhorse. Sometimes I just use an immersion blender, but it never really gets as smooth as I like it so it's worth the bit of extra effort to use a proper blender if possible, even if it has to be done in stages.

It's almost impossible to mess up a blended soup. My advice is to use only just a few different veggies, so that the soups don't taste "muddy" for lack of a better word. Let each vegetable's flavour have its moment. This soup was celery's turn to shine.

This soup is light, fresh and creamy. Made with less than 8 ingredients, it comes together very quickly. No need to get too fussy with measurements. Many of the ingredients can easily be substituted.

  • 2 Tbsp coconut oil

  • 6-10 stalks of celery

  • 2-3 cloves of garlic

  • 1/2 yellow onion

  • 2 cups of green cabbage

  • 1/2 cup raw, unsalted cashews*

  • 5-6 fresh sage leaves

  • salt + pepper to taste

*soak cashews in water, either on the counter for at least 2 hours or in the fridge overnight.

Drain + rinse before adding to soup.


  • Chop onions, garlic and celery

  • heat oil in medium sauce pan

  • add onions, garlic and celery, allow to brown lightly, stirring every few minutes

  • Finely chop fresh sage leaves and stir into the browning vegetables. Allow to cook for a few minutes

  • Chop green cabbage and add to sauce pot

  • Season with salt + pepper, cover with lid, tossing mixture every few minutes. Take a moment to inhale the delicious aroma!

  • Once veggies are soft and slightly caramelized, add enough water to just cover the vegetables.

  • Cover, bring to a light boil, reduce heat to low and simmer for 15-20 minutes.

  • Allow the soup to cool for 15 minutes

  • Transfer soup to high-speed blender and add cashews

  • Blend until silky smooth

  • Taste and season with salt + pepper, always.

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