Recipe For Cream Of Celery Root Soup
This easy, creamy blended Celeriac Soup recipe makes the most of seasonal celery root. It’s roasted, then blended with garlic, thyme, and vegetable stock for a velvety soup that is warm and comforting, and easy to make!Naturally vegan.
Although it’s not quite a common vegetable, its unique texture and flavor make it great to use in this easy celeriac soup.
You’ll simply chop up the celeriac and roast it up in the oven at a high temperature. It then gets blended with water, thyme, oil, and vegetable stock which turns it into a creamy soup that tastes delicious.
Cream Of Celery Root Soup With JalapeÑo And Arugula
It’s a soup that’s light enough to serve during the warmer months but can also be a great comforting soup for winter.
3. Place them onto a baking sheet. Drizzle with the oil, sprinkle with thyme, and toss well. Spread out onto the baking sheet in a single layer, then roast in the oven for 25 minutes or until it begins to turn golden.
4. Heat the oil in a large soup pot, then add the onion and cook for 5-7 minutes or until translucent. Add the garlic and cook for another 1-2 minutes being careful not to burn. Add the vegetable stock and water, bring to a boil, then reduce the heat and simmer for 5 minutes.
Celeriac Soup With Toasted Hazelnut Crumble Recipe
4. When the roasted celeriac is finished, add it to the pan (you may wish to reserve a few pieces for garnish), bring it back to the boil, and simmer for a further 3 minutes.
5. Transfer to a blender (you may need to do this in batches so as not to overfill) and process until smooth.
Be careful when peeling celeriac as it contains lots of knobs. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife.
Celery Root Soup (with Other Root Veggies)
When blending the soup, use a high-speed blender and blend in batches with a towel on top to keep your hands and arms safe.
To Make It Vegan: This recipe is 100% vegan, but if you choose to blend it with butter, make sure it is vegan butter.
Storing: Store leftover cooled celeriac soup in an airtight container, jar or bag in the fridge for 4-5 days before reheating and serving.
Dairy Free Cream Of Celery Root Soup Recipe
Freezing: Pour cooled soup into freezer-safe bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Celeriac has a nutty flavor that is slightly sweet and crunchy. Most people compare the taste to a parsnip with a bit of a lighter flavor.
Yes! This particular breed of celery has celery stalks on the top with a root at the bottom. The root is the celeriac and has a different flavor, shape, and taste than celery.
Celery Root Cream Soup With Truffle Oil
This all depends on your health goals. Potatoes are higher in carbs than celeriac but both contain a great array of vitamins and minerals.
I hope you love this creamy celeriac soup as much as we do! Be sure to check out some of my other soup recipes too!
This easy Celeriac Soup recipe makes the most of seasonal celery root. It’s roasted, then blended with garlic and thyme for a velvety soup.
Parsnip & Celery Root Bisque Recipe: How To Make It
Calories: 184 kcal Carbohydrates: 21 g Protein: 3 g Fat: 11 g Saturated Fat: 2 g Sodium: 869 mg Potassium: 538 mg Fiber: 4 g Sugar: 5 g Vitamin A: 395 IU Vitamin C: 16 mg Calcium: 88 mg Iron: 2 mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.Wondering what to make with celeriac? Make Celeriac Soup! Beautifully creamy with an elegant, near pure-white colour, it also happens to be low-carb. It’s perfect as a something-different first course for a dinner party or a cosy midweek dinner. It’s so versatile!
Celeriac, that knobbly brown root vegetable that sits quietly in the corner of your grocery store, is an unsung hero in the vegetable world. I thought it’s about time I brought it into the limelight in a dish that stars in this low-carb wonder!
Easy Roasted Celeriac Soup, Simply Delicious! Fab Food 4 All
Celeriac is, as you’d guess, part of the celery family. The leaves and stems in fact look just like skinny celery stalks. However you only eat the chunky root bulb of celeriac, and it’s often sold with just this part.
It has a texture like potato when cooked, with a slightly more fibrous quality. Think of it as a low-carb version of potato – it has around 1/3 of the carbohydrates.
Almost anything you can do with potato, you can do with celeriac. Roast it, boil it, mash it, sauté it – and you can even eat it raw if thinly sliced.
Apple & Celeriac Soup
In French which literally means “bag of spices”, this is used to add flavour into the soup without ending up with little bits of spices in the otherwise clean white soup.
Just bundle the black peppercorns, coriander seeds, bay leaf and fresh thyme in cheesecloth or muslin, then tie it with a string.
Don’t have cheesecloth? It’s totally not the end of the world! Just amend the recipe as follows (actual quantities given in recipe card):
Creamy Celery Root Soup With Tahini
Here’s a quick visual showing how to cut celeriac. Basically, just treat it like a potato and use a peeler! The skin however is a little tougher and rougher than a potato, so you do need to run over the skin a few times to get it all off (those nubbly bits can be a bit annoying!)
An unusual and appealing feature of this soup to me is that it’s made with just water rather than stock or broth. However, what this means is that in order to ensure there is enough flavour in the soup, we need to take our time sautéing the vegetables to make them sweet and bring out the flavour in them. So don’t rush the sautéing steps!
Garnish with croutons (recipe provided) and something green to add a sprinkle of colour – especially chives, parsley or chervil. A little drizzle of olive oil makes a pretty finishing touch too.
Celery Root Soup
I feel like hot, buttered crusty bread for dunking goes without saying. Ever-popular Crusty Artisan Bread is just the ticket. Else I wouldn’t say no to a hunk of freshly made Focaccia from last week either. (
What I actually want to point out here is the different hats this soup can wear. As a lesser-seen vegetable and because of the lovely white colour, it is both interesting and looks very elegant. It would make a nice, sophisticated starter for a seated dinner party. Especially if you have those shallow soup bowls that you often see at fine dining restaurants (I do not, I am all about rustic service!)
But at the same time, the soup is hearty, cosy and filling, and also dead-simple to make. So it’s perfectly good midweek meal or lunch for a cold winter’s day – or something to ladle into a mug and sip as you run around the kitchen making cake to photograph for this Friday’s post. Oh wait, is that just me?? 😂 – Nagi x
Easy Vegan Celery Root Soup
PS. I can’t be the only one around here who drinks soup on the go out of mugs. Don’t leave me hanging out to dry on this – tell me if you’re with me!
Recipe video above. Celeriac is an unsung hero of the vegetable world! It makes a wonderful creamy Celeriac Soup that's an elegant near pure-white colour, and happens to be low carb. It's thick, creamy and comforting. Texture like potato but better flavour – tastes mildly like celery but with earthy, nutty undertones.
1. Leek – Use the white part and very, very pale green part only. Cut in half lengthwise, then peel off each layer and wash thoroughly (dirt tends to gather between layers). Then chop.
Celery Root, Leek, And Bacon Soup Garnished With Sour Cream And Crispy Bacon • Butter For All
2. Celeriac – Also called celery root, this knobbly thing is a root vegetable that’s part of the celery family. It also tastes a bit like celery but with a subtle nutty, earthy flavour. Think of it a low-carb alternative to potato!
How to peelceleriac:Slice the stems and leaves off, as well as any wiry roots at the base. Then use a potato peeler to peel the skin off. You will likely need to go over it a couple of times to get all the skin off because it’s thicker and rougher than a potato.
3. Potato – All-rounders or floury potatoes are required here rather than waxy ones. Australia: Sebago (brushed dirt potatoes) are great. US: Russet or Yukon Gold. UK: Maris Piper.
Cream Of Celery Root Soup With Smoked White Fish — Sprig Of Thyme
4. Cream – Because we’re making this soup with water rather than stock, we really do need cream to add flavour, body and some richness to the mouthfeel. If you really want to cut out the cream, the result isn’t the same (obviously!). Here are the best alternatives I can think of:
5. Sachet alternatives – Using a sachet allows us to infuse the soup with the herb and spice flavours without ending up with dark specks in the otherwise nearly pure-white soup.
If you don’t have cheesecloth to make a sachet (what, you mean you haven’t tried Palak Paneer yet? 😂), then
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