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Introducing this amazing Celeriac Soup that only takes about 5 minutes of prep and is ready to enjoy in 30 minutes. It is a healthy soup, using low-carb ingredients, and relatively inexpensive.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Soups are one of those recipes that are great any time of year, though I particularly enjoy them on cooler days. This creamy Celeriac and Leek Soup is no exception! Its rich and creamy texture combined with its depth of flavours make this vegan celeriac soup out of this world.
Soups can range from something simple and classic like Chicken Noodle Soup or Tomato Soup to something more suited to fine dining at a Michelin Star restaurant. This is definitely the latter. Impress your guests with a soup they are likely unfamiliar with, but will want to enjoy again and again.
Celeriac may not be an ingredient you are familiar with, but it is a great one to learn to work with. It is full of Vitamins C and K. It has similar qualities to a potato but with much fewer carbs. Let this creamy celeriac soup be the first of many celeriac recipes to come!
Soups are one of my all-time favourite meals. They are great for a quick lunch, a warm and cozy dinner, or even a starter. I have over 20 healthy soup recipes ranging from carrot soup to mushroom soup and even Roasted Tomato Soup. This was inspired by my Parsnip Soup recipe and pairs well with this amazing Air Fryer Broccoli recipe.
Ingredients to make Celeriac Soup
- Extra-Virgin Olive Oil – is used to fry up the ingredients.
- Leek – has a sweet, oniony flavour that lends itself well to this celeriac soup recipe. If you have any spare try making my Mushroom Pie.
- Garlic Cloves – blend perfectly with all of the other flavours.
- Celery Sticks – adds a subtle, but delicious flavour along with some great health benefits.
- Celeriac – also known as celery root, is the star of this dish.
- Bay Leaves – give a nice depth to this soup.
- Fresh Thyme – is used both in the soup and as a garnish.
- Ground Pepper – gives a great little bite.
- Vegetable Stock – forms the base of the soup.
- Dairy Free Single Cream – is a thin or light cream that brings this soup to the perfect consistency. I also use this in my Broccoli Soup.
- Crushed Hazelnuts – offer an amazing crunch and flavour to top off this soup.
- Toast – Try my Gluten Free Seeded Bread toasted along with this soup.
See recipe card for full information on ingredients and quantities.
Substitutions
- Extra-Virgin Olive Oil – can be replaced with any neutral oil.
- Leek – Scallions, onions, or shallots are all great substitutes for leek.
- Celery Sticks – If you don’t have celery sticks, increase the leeks in the recipe.
- Seasonings and Herbs – Use your favourite flavours that you have on hand.
- Vegetable Stock – You could use vegetable broth or even water if needed. If you use water, I’d recommend a heavier cream.
- Cream – You could also use yoghurt, sour cream, or creme fraiche.
- Garnishes – Some other great garnishes are croutons, parsley, roasted pumpkin seeds or chives.
Variations
- Spicy – Add some chili pepper flakes while cooking to imbue a little heat into this soup.
- Deluxe – For a bit of a heartier soup, you can add in a potato. To make it a bit sweeter, add in an apple or pear. Finish with a swirl of my Vegan Sour Cream and some crumbled Rice Paper Bacon.
- Kid friendly – For kids, serve alongside a grilled cheese sandwich or topped with cheese or goldfish crackers.
For another soup with leek, try my Leek and Potato Soup.
How to make Celeriac Soup
Step 1: Firstly, slice the leek and celery sticks. Peel and cube the celeriac. Crush the garlic. Chop the fresh thyme.
Step 2: In a large pan, combine the olive oil, leek, and celery. Cook for a few minutes until soft.
Step 3: Add the crushed garlic, celeriac, bay leaves, fresh thyme, pepper, vegetable stock, and cream. Simmer for 20 minutes until the celeriac is soft.
Step 4: Remove the bay leaves and move to a blender. Blend until smooth.
Step 5: Return to the hob and heat through for a few minutes. Finish off with a swirl of cream and a garnish of crushed hazelnuts and fresh thyme. Serve with toast.
Hint: If you have an immersion blender, you could blend the soup in the pot.
Leftovers
Leftover celeriac soup will keep in the fridge for 2-3 days. Reheat in a pot over low heat or in the microwave. You can also freeze it for up to a month.
Recipe FAQs
At first glance, celery root may be a little intimidating to work with! Begin by cutting off the top portion. Use a potato peeler to peel it until only white is left. You can then slice it into the size and shape needed.
Very much so! Celeriac is full of Vitamins C and K. It is also high in fiber and low in carbohydrates. I use a light cream to keep this soup on the healthier side.
It is similar to celery when eaten raw, though slightly more bitter. When cooked, it sweetens up and tastes like a potato.
Some delicious bread is always good to dip into the soup. You could try my Socca recipe for this. It would also go well with a sandwich or some roasted vegetables. A fresh salad is another great option.
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Celeriac Soup
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 leek
- 2 garlic cloves
- 2 sticks of celery
- 1 celeriac, approx. 800 grams
- 2 bay leaves
- 3 springs fresh thyme, plus extra for garnishing
- ⅛ tsp ground pepper
- 550 ml vegetable stock
- 90 ml dairy free single cream, plus extra to serve
- Crushed hazelnuts , to garnish
- Toast, to serve
Instructions
- Begin by slicing the leek and celery sticks. Peel and cube the celeriac, crush the garlic and chop the fresh thyme.
- In a large pan add the olive oil, sliced leek and celery. Cook for a few minutes until soft.
- Next add the crushed garlic, celeriac, bay leaves, fresh thyme, pepper, vegetable stock and cream. Simmer for 20 minutes until the celeriac is soft.
- Remove the bay leaves and blend until smooth.
- Heat through on the hob for a few minutes before serving with a swirl of cream and garnishing with crushed hazelnuts and fresh thyme. Serve with toast.
Notes
Nutrition
Very tasty but did have trouble blending it as smooth as it looks in your pics. Mine was very thick and had to add more liquid and still didn’t get the smooth consistency. Used Greek yogurt instead of cream and it curdled while simmering- not a huge problem as it worked out while blending – may try single cream next time.
Thanks so much 🙂
Big fan of celeriac and of this celeriac recipe. Had been looking for different celeriac recipes.
Thanks so much 🙂
Super tasty! Will be making this again 🙂
Thanks so much Abbie!