I got this recipe for spicy celery soup from my mum and tinkered with it to give it a bit of a kick. It won’t come as a surprise to you that this recipe doesn’t have cream or milk in it.  I hope you enjoy it!

Spicy Celery Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 mins
Serves 4-6

Delicious, spicy celery soup that's perfect to warm up after a long country walk.


  • 2 Onions (Finely chopped)
  • 2 heads Celery (Equally chopped)
  • 1.5 pints Marigold Vegan Bouillion
  • 2 tablespoons Tomato Puree
  • 1 teaspoon Hot paprika


  1. Put your chopped onions in a pan with about five tablespoons of water and let them soften under a low heat for about for seven minutes. Don’t let them burn or catch on.
  2. Meanwhile, wash and chop your celery and make your one and half pints of Marigold stock.
  3. Once the onions are soft, add the stock, celery, tomato puree and hot paprika. Bring to the boil and then turn down and simmer for 45 minutes.
  4. I then take my stick blender and blend the soup so it’s a lovely smooth consistency. Spoon into warm bowls and serve with warm crusty bread and a big green, crunchy salad, or take it to work the next day in a flask for a delicious, packed lunch.
  5. OK, it's now your turn to cook.

    What do you think of the recipe? Like it? Hate it? Was there one ingredient that surprised you?

    Please share your feedback via comments.



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