Celeriac Soup Recipe

If you’ve ever walked past celeriac in the grocery store and wondered what it is or how to use it, you’re not alone. Often overlooked, celeriac, also known as celery root, is a wonderfully versatile and nutritious vegetable that deserves a place in your kitchen. It’s got a unique earthy, celery-like flavor with a mild, nutty undertone, making it the perfect ingredient for soups, stews, and purees.

In this post, we’ll dive deep into a delicious and comforting Celeriac Soup recipe. Whether you’re already a fan of this root vegetable or you’re just discovering it, this recipe will show you how to transform celeriac into a velvety, rich soup that’s perfect for cozy nights or a healthy, hearty lunch.

Let’s break down everything you need to know about celeriac soup, from ingredients to cooking tips. I’ll also offer some fun variations so you can switch things up and make the recipe your own!

Celeriac Soup Recipe

Celeriac soup is creamy, smooth, and full of flavor. The beauty of this dish lies in how easy it is to prepare while still feeling gourmet. You can use simple, everyday ingredients that blend beautifully to create something rich and deeply satisfying. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is foolproof.

Ingredients Needed

You won’t need much to make this savory soup. Here’s a breakdown of what you’ll need:

• 1 medium-sized celeriac (celery root) – This is the star of the dish! Look for one that’s firm and not too blemished. A good celeriac should feel heavy for its size.
• 2 tablespoons olive oil – For sautéing the vegetables. It helps bring out the earthy flavors in the celeriac.
• 1 medium onion, chopped – A classic base flavor for soups. Onions add sweetness and depth to the soup.
• 2 garlic cloves, minced – Garlic adds an aromatic depth to the flavor profile.
• 1 large potato, peeled and diced – Potato adds a creamy texture and balances the flavors of the celeriac.
• 4 cups vegetable stock (or chicken stock) – This is the liquid base that makes the soup both flavorful and rich. You can use low-sodium stock if you’re watching your salt intake.
• Salt and pepper – To taste, of course! These basic seasonings enhance all the flavors.
• 1 teaspoon fresh thyme or ½ teaspoon dried thyme – A subtle, fragrant herb that complements the celeriac.
• ½ cup heavy cream or coconut milk (optional for richness) – This is an optional ingredient to give the soup a creamy finish. You can skip it for a lighter version or use coconut milk for a dairy-free option.
• Fresh parsley or chives for garnish – A little color and freshness to finish the soup off.

Cooking Instructions

1. Prep the ingredients: Start by peeling the celeriac. This root vegetable has a tough, knobby exterior, so use a sharp knife to cut off the skin. Cut it into cubes to make it easier to cook. Peel and dice the potato as well, and chop the onion and garlic.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until they’re softened and fragrant. You’re aiming for a nice golden color here, not burnt, so keep an eye on them!
3. Cook the celeriac and potato: Add the diced celeriac and potato to the pot, stirring to combine with the onion and garlic. Let them cook for about 5 minutes, allowing the vegetables to absorb the flavors.
4. Add the stock and seasoning: Pour in the vegetable stock and add the thyme. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and simmer for 25-30 minutes, or until the celeriac and potato are tender when pierced with a fork.
5. Blend the soup: Once the vegetables are soft, use an immersion blender to puree the soup directly in the pot. If you don’t have an immersion blender, transfer the soup in batches to a blender. Blend until smooth and creamy.
6. Finish with cream: If you’re using heavy cream or coconut milk, stir it in at this point. This will add richness and smoothness to the soup. Taste the soup again, adjusting the seasoning if necessary.
7. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley or chives for a burst of color and freshness. Serve hot and enjoy!

Ingredient Insights

• Celeriac (Celery Root): Though it’s often misunderstood, celeriac is an absolute gem when it comes to flavor and nutrition. It’s low in calories, high in fiber, and packed with antioxidants. Celeriac has a unique earthy taste, similar to celery, but more robust and slightly nutty. It works perfectly in soups because it absorbs flavors and becomes wonderfully creamy when blended.
• Onion and Garlic: These two ingredients form the base of most savory soups. They’re aromatic and add a rich depth of flavor. When cooked together, they provide a sweet, savory balance that elevates the celeriac.
• Potato: Potatoes in soup are a classic move for adding creaminess without relying on dairy. They break down as they cook, making the soup velvety smooth.
• Vegetable Stock: A good stock brings a layer of savory goodness to the soup. If you have homemade stock, even better! It will add a richness that you can’t quite get from store-bought versions.
• Heavy Cream or Coconut Milk: This step is optional but highly recommended if you’re aiming for a richer, more luxurious texture. Coconut milk adds a subtle tropical twist, which pairs beautifully with the earthy flavors of the celeriac.

Expert Tips

• Use fresh celeriac: When buying celeriac, choose one that feels dense and heavy. Smaller celeriacs tend to have a more delicate flavor, but larger ones are often just as tasty if you don’t mind peeling a bit more.
• Don’t overcook the vegetables: While it’s important to cook the vegetables long enough for them to soften, overcooking can affect the flavor. You want them tender but not mushy.
• Make it a day ahead: Like many soups, this celeriac soup tastes even better the next day once the flavors have had time to meld together. It’s a perfect dish for meal prep.
• Blend in batches: If you’re using a traditional blender, don’t try to blend the entire pot at once. Hot soup can splatter, so always blend in batches and allow it to cool slightly before blending.
• Texture preference: If you prefer a chunkier texture, simply pulse the soup lightly in the blender or leave it a bit more rustic by mashing some of the vegetables before blending.

Recipe Variations

• Add a protein: If you want to turn this soup into a full meal, you can stir in some cooked chicken or bacon for added flavor. Shredded rotisserie chicken is a great addition.
• Herb swaps: Try swapping thyme for rosemary or sage. These herbs provide a different but equally delicious flavor profile, especially in the fall and winter months.
• Spicy twist: For a little heat, you can add a pinch of cayenne pepper or some chili flakes when sautéing the onions and garlic.
• Roasted celeriac version: For a deeper flavor, roast the celeriac cubes in the oven with olive oil and a pinch of salt before adding them to the soup. This caramelizes the edges and enhances the natural sweetness of the celeriac.
• Dairy-free option: Swap the heavy cream for coconut milk to keep the soup creamy while making it completely dairy-free. You can also use a dairy-free cream alternative like oat cream.

Final Words

Celeriac soup is a testament to the fact that simple ingredients, when combined with a bit of patience and technique, can create something extraordinary. This recipe is perfect for those cozy days when you crave something nourishing yet light. It’s full of earthy flavors, comforting creaminess, and just the right balance of seasoning. Plus, it’s customizable, so you can make it fit any dietary preferences or flavor cravings.