Celeriac Soup Recipe

Introduction

This creamy celeriac soup is a comforting and flavorful way to enjoy root vegetables. With a smooth texture and delicate seasoning, it’s perfect for warming up on chilly days or serving as a light starter for dinner.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 leek (white part only), diced
• 3 garlic cloves, finely chopped
• 2 celery ribs, diced
• 1 medium celeriac, peeled and cut into 1/2-inch cubes
• 1 large potato, peeled and cut into 1/2-inch cubes
• Kosher salt and white pepper, to taste
• 4 1/2 cups vegetable broth (plus more if needed)
• 1 bay leaf
• 1/2 cup heavy cream (optional)
• Fresh chives, chopped (for garnish)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, leek, and garlic. Cook for about 5 minutes until they soften, stirring gently.
2. Step 2: Add the diced celery, celeriac, and potato. Stir and cook for another 5 to 10 minutes, allowing the vegetables to begin softening. Season with salt and white pepper.
3. Step 3: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 25 minutes, or until the vegetables are very tender.
4. Step 4: Remove the bay leaf. Use an immersion blender to blend the soup until smooth. Stir in the heavy cream if using and adjust the seasoning as needed.
5. Step 5: If the soup is too thick, add more broth or cream to reach your desired consistency. Serve hot, garnished with chopped fresh chives.

Tips & Variations

• For a vegan version, omit the heavy cream or substitute with coconut milk or a plant-based cream.
• Add a pinch of nutmeg or a splash of lemon juice to brighten the flavor.
• Use a regular blender if you don’t have an immersion blender; just blend in batches and be careful with hot liquid.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day or two in advance. It actually benefits from resting as the flavors develop. Just store it in the refrigerator and reheat before serving.

What if I can’t find celeriac?

If celeriac isn’t available, you can substitute with additional potato and celery for a similar texture and flavor profile, though the taste will be slightly different.

Celeriac Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

This creamy and comforting celeriac soup is a perfect way to enjoy the earthy flavors of celeriac blended with potatoes, aromatic onions, leeks, and garlic. Simmered in vegetable broth and optionally enriched with heavy cream, this hearty soup is deliciously smooth and garnished with fresh chives for a subtle herbal finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 1 1/2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 leek (white part only), diced
• 3 garlic cloves, finely chopped
• 2 celery ribs, diced
• 1 medium celeriac, peeled and cut into 1/2-inch cubes
• 1 large potato, peeled and cut into 1/2-inch cubes

Seasoning and Broth

• Kosher salt, to taste
• White pepper, to taste
• 4 1/2 cups vegetable broth (plus more if needed)
• 1 bay leaf

Finishing Touches

• 1/2 cup heavy cream (optional)
• Fresh chives, chopped (for garnish)

Instructions

1. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, leek, and garlic. Cook for about 5 minutes until they soften, stirring gently to avoid browning.
2. Cook vegetables: Add the diced celery, celeriac, and potato to the pot. Stir well and cook for another 5 to 10 minutes until the vegetables begin to soften. Season with kosher salt and white pepper according to your taste.
3. Simmer the soup: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25 minutes or until all the vegetables are very tender and cooked through.
4. Blend the soup: Remove the bay leaf. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Stir in the heavy cream if using, and adjust the seasoning with additional salt and pepper if needed.
5. Serve: If the soup is thicker than desired, add more vegetable broth or cream to reach your preferred consistency. Serve hot, garnished with chopped fresh chives for a burst of color and flavor.

Notes

• For a vegan version, omit the heavy cream or substitute with coconut cream or cashew cream.
• You can prepare this soup in advance and reheat gently on the stovetop, adding extra broth if it thickens too much.
• Using an immersion blender makes blending easier and safer, but a countertop blender can be used carefully in batches.
• Adjust seasoning gradually, especially salt and pepper, as vegetable broths can vary in saltiness.

Keywords: Celeriac soup, creamy vegetable soup, vegetarian soup, fall soup recipe, easy soup, healthy soup