I know, I know, a soup that has mushroom and celery in the title is not necessarily the most exciting thing, BUT the word amazing is in there so you KNOW it’s going to be good. Unless you hate mushrooms, then it’s definitely not going to be on your hit list of soups to make.

If you’re a mushroom lover then rejoice, because this soup is bursting with mushroom flavour with hints of a celery party happening in the soup at the same time. There are other veggies snuck in there too, along with cashews to make it super duper creamy without the dairy.

This soup is warming and filling, it’s great for a chilly day and it’s full of ingredients that support the immune system. Did you know that mushrooms help modulate the immune system? Super cool, right?

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Mushroom & Celery Soup

Mushroom Celery Amazing Soup

  • Author: Alyssa


This flavourful mushroom and celery soup is warming – good for the body and soul. (Okay, I can’t guarantee it’s good for the soul but I sure feel good after eating it).


  • 4 cups of mushrooms
  • 4 cups of chopped celery
  • 1 red onion, diced
  • 1 medium yam, diced
  • 3 cloves of garlic, minced
  • 2 tbsp avocado oil
  • 4 cups of water
  • 1 tsp sea salt
  • 1 tsp turmeric
  • 1 tsp thyme
  • black pepper, to taste
  • 1/2 cup cashews, soaked 2-4 hours
  • 2 tbsp nutritional yeast (optional)


  1. Heat oil in large pot over medium heat; once hot, add the onion and garlic, sautéing 2-5 minutes until the onion is soft.
  2. Add mushrooms, celery, yam, water and spices to the pot, bring to boil and then reduce to a simmer.
  3. Cover the pot and simmer for 20 minutes, until the vegetables are soft.
  4. Remove 2 cups of the soup mix and blend it with the cashews and nutritional yeast (if using) until smooth. Add the mixture back to the pot and use either an immersion blender or work in batches blending the soup in a high speed blender. *If you’re blending hot soup ensure you have a blender with vents to prevent burns*
  5. Taste and add more salt or pepper as needed. Ladle into bowls & enjoy!


If you’re allergic to cashews, sunflower seeds or pumpkin seeds will work well in this recipe or could be omitted completely (it will just be less creamy). If you haven’t had time to pre-soak your cashews, use this quick method: cover cashews with freshly boiled water for 20 minutes, then drain and use.