A&G Lamattina & Sons Pty Ltd: Growing since 1955.

Not Your Grandmother’s Celery Soup

Let’s talk about celery soup. No wait! Give us a chance! Come back! This isn’t the gluggy, weirdly fibrous, somewhat bitter green sludge thing that you might be used to – or alternatively, the weirdly tasteless greenish brackish water stuff. This is a rich, warming, moreish way to use up your celery, down to the leaves.

Want to make a vegan version? Or just not a huge fan of using cream? Here’s some alternatives that’d do in a pinch:

  • Use vegan butter, vegetable stock, and almond milk. Too watery? You can make a slurry that’d help, with a few tablespoons of cornstarch/cornflour and a few tablespoons of water. After all, what makes a creamy soup delicious is how luxurious it looks.
  • Bring on the coconuts: full fat coconut milk or cream will add a really luxurious, glossy feel to your soups. Coconut milk is a staple across many cultures and traditional cuisines for a good reason.
  • Soak some cashews overnight and add them into the soup. They’d add a really creamy texture to your soup.
  • Cannellini beans release a starchiness when cooked that’d help your soup taste creamy without overwhelming the taste of the soup in question.

DIAL IT UP a notch with
Crispy diced bacon or proscuitto

Serves 4x People Who Were Nice to You Lately

Not Your Grandmother’s Celery Soup

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 1x Celery Sticks Pack, chopped
  • 1x chopped large waxy potato
  • 1x chopped medium onion
  • 2 tbsp of unsalted butter or duck fat
  • 3 cups low sodium chicken broth
  • Small bunch of parsley stems
  • 1/4 cup of dill
  • 1/2 cup of heavy cream
  • Celery leaves
  • Frozen corn
  • Olive oil
  • Salt and Pepper
  • Smoked paprika


  1. Melt butter or fat in a medium saucepan over medium heat. Sautee chopped veggies, season with salt and pepper
  2. Cook, stirring, for 8-10 mins. Don’t let that onion burn!
  3. Defrost corn by letting them soak in a hot bath of boiling water for 2 mins or so. Drain.
  4. Add the chicken stock and simmer until potatoes are fork-tender, 8-10 mins. Puree in a blender with dill. Stir in the heavy cream. Throw in that corn. Add paprika, salt, pepper and olive oil to taste.