Creamy Celery Soup Shooters

Celery, Celeriac on rustic wooden table
Photo: Thinkstock/kunertus

Servings: 40
Serving size: ¼ cup
Prep time: 15 minutes
Cooking time: 4 to 6 hours


  • 2 cups trimmed and thinly sliced leeks (about 2 leeks)
  • 2 cups peeled and chopped yellow onion (about 1 onion)
  • 3 diced garlic cloves
  • 3 ½ cups diced celery (reserve celery leaves for garnish, if desired)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 3 tablespoons (45 milliliters) olive oil
  • 6 cups (1,440 milliliters) vegetable broth
  • 1 13 ½-ounce (400 milliliters) can coconut milk
  • 2 tablespoons fresh minced dill leaves


  1. Place leeks, onion, garlic, celery, salt, pepper and bay leaf in the vessel of a slow cooker.
    Pour in olive oil, vegetable broth and coconut milk. Stir well and cover.
  2. Cook on high for 4 to 6 hours (or on low for 8 to 10 hours).
  3. Turn off slow cooker, remove bay leaf and add dill.
  4. Blend until smooth, either in small batches using a blender or in the slow cooker using an immersion blender.
  5. Ladle into 2-ounce shooters and garnish with celery leaves, if desired.

Cooking note: If serving a smaller party, scale down recipe as needed.

Nutrition per serving: CALORIES 35; TOTAL FAT 3g; SAT. FAT 2g; CHOL. 2mg; SODIUM 176mg; CARB. 2g; FIBER 0g; SUGARS 1g; PROTEIN 0g; POTASSIUM 60mg; PHOSPHORUS 16mg

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Jessica DeGore
Jessica DeGore, RD, LDN, is a Philadelphia-based dietitian and private nutrition counselor. Read her blog, Dietitian Jess, and connect with her on Instagram, Twitter, Facebook and Pinterest.