Hearty Almond – Knob Celery Soup


Prep Time: 15M
Cooking Time: 40M
Serves: 4

A hearty soup for the winter evenings.

There's more where this came from!


  1. 4 tbsp olive or coconut oil
  2. 2 onions, finely chopped
  3. 1 stalk celery, finely chopped
  4. 1 knob celery
  5. 3 Cox’s or Braeburn apples
  6. 3 twigs of thyme
  7. 2 bay leaves
  8. 2 litres vegetable stock
  9. 250 ml almond unsweetened
  10. 2 tbsp roasted almond flakes
  11. parsley
  12. pepper, salt
  13. nutmeg

A hearty soup for the winter evenings.


  • Heat the oil in a high cooking pot and add the onions, celery, thyme and bay leaves.
  • Let it simmer until the onion and celery are soft.
  • Peel the knob celery and apples in the meantime. Remove the apple core and cut in pieces of about 2cm. Add to the onion and let it stew for 5 minutes.
  • Pour the stock over the mixture and let it simmer for 30 mins so that the knob celery can become soft.
  • Remove the thyme and bay leaves and mix the soup.
  • Season with pepper, salt and nutmeg.
  • Let the soup cool a little bit and stir in the almond milk, just before serving.
  • Garnish with some apple cubes, almond flakes and some finely chopped parsley.

Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Delicious Recipes
31 Coaching Emails