Celery & Walnut Soup Recipe

Celery & Walnut Soup Recipe

18 June 2017 by Caitlin Armit


If you’re short on time, this is an incredibly simple recipe which you can whip up in about 30 minutes. It has a fresh but earthy flavour and a combination of a smooth and crunchy texture. Overall it’s a delicious soup to enjoy all year round.

Why it’s good for you:

Celery has a cooling effect on the body and belongs to the Earth and Fire elements in Chinese Medicine. Often used in detox programs,  it’s flavour is sweet and bitter, benefitting the stomach and liver organs. Walnuts have a warming effect on the body and benefit the kidneys, lung and spleen. They’re also thought to benefit cognition and fertility so if you would like to know more about walnuts for fertility read our blog Walnuts, Fertility and Chinese Medicine.


5 cups chopped celery (1/2 head, use about 6 stalks)

1 onion chopped

3 cloves garlic

4 tbsp coconut oil

4-5 cups of vegetable stock (depending on thickness desired)

½ cup finely chopped, very fresh walnuts (about 10)

1 cup chopped celery leaves (from the heart of the celery)


  1. Melt 1 tbsp coconut oil in heavy saucepan. Add the celery and onion and cook over low heat until the vegetables are soft, stirring occasionally.
  2. Add vegetable stock and bring to boil then lower the heat, cover, and simmer for 30 minutes.
  3. Cool a little and then puree in blender or food processor.
  4. In a small saucepan melt 3 tbsps coconut oil and add the walnuts and cook until golden.
  5. Add walnuts to soup and season to taste with black pepper.
  6. Serve garnished with chopped celery leaves.
  7. If it pleases you, serve with a slice of buttery seed & grain toast to mop up all the leftovers at the bottom of the bowl. It’s worth it.

Categories: Brisbane Chinese Dietetics Blog | Digestive Health Brisbane

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