Celeriac Soup

This velvety celeriac soup is simply delicious. It's creamy without a drop of cream, naturally vegan, and has a beautiful, slightly nutty celery flavor that makes it the perfect introduction to this knobbly winter root.

Celeriac is not the most attractive of vegetables. Its large, rough, uneven surface and gnarled roots don't make it the prettiest vegetable on the block, and I think that's the reason I put off trying it for so long. But one day I saw an abundance of celeriac at the supermarket and finally decided it was time to overlook its appearance and give it a go. Soup immediately sprang to mind, as it's my favorite winter meal, and this recipe has been a reader favorite ever since.

I especially love making soups because they can usually be cooked in a single pot, which makes prep and clean-up a breeze. (For more one-pot vegan recipes, be sure to grab a copy of this free printable recipe book!)

Key Ingredients & Substitutions

• Celeriac. Also known as celery root, celeriac is a variety of celery grown for its edible root rather than its stalks. It tastes like a mild, slightly nutty celery, with a texture similar to parsnip once cooked. It's low in calories and a good source of fiber, vitamin C and vitamin B6. Choose one that feels heavy for its size with no soft spots; a medium-large root of about 1 ½ pounds is right for this recipe. New to it? Our celery root spotlight covers buying and storing it.
• How to peel celeriac. Skip the vegetable peeler, as the skin is too thick and bumpy. Instead, slice off the top and the rooty bottom so it sits flat on your board, then run a sharp chef's knife down the sides, following the curve, to cut away the skin in strips. Trim any remaining brown bits or root crevices, then cut it into 1-inch cubes. Celeriac browns quickly once cut, so peel it last or drop the cubes into a bowl of water with a squeeze of lemon.
• Potato. One large starchy potato (russet or Yukon Gold) gives the soup body and that silky, creamy texture. A parsnip or a small head of cauliflower works if you'd like a lower-carb version, though the soup will be a little thinner.
• Leek and onion. Together they build a sweet, mellow base. If you don't have a leek, use a second onion or a couple of shallots. Wash leeks well, as grit hides between the layers.
• Garlic. Just one clove keeps it in the background so the celeriac can shine. Add another if you love garlic.
• Vegetable stock. Use a good-quality low-sodium store-bought stock or homemade vegetable broth made from kitchen scraps. Since there are so few ingredients, a flavorful stock makes a big difference.
• Parsley. A handful of fresh parsley is blended in at the end for a fresh, herby note. Celery leaves, chives or a little fresh thyme are good swaps.

Helpful Tips

Sweat, don't brown. Cook the vegetables gently over medium-low heat with the lid on for the first 10 minutes. You want them to soften and release their sweetness without taking on color, which keeps the soup pale and the flavor clean and delicate.

Use a big enough pot. A single celeriac yields more cubes than you'd expect, so start with a large stock pot or Dutch oven. It gives the vegetables room to sweat evenly and makes blending much less splashy.

Cook it until completely tender. The celeriac should be soft enough to crush against the side of the pot with a spoon. Undercooked cubes leave a grainy, fibrous texture that no amount of blending will fix, so give it a few extra minutes if you're unsure.

Blend for longer than you think. An immersion blender is the easiest way to purée it right in the pot. Keep going for a good minute or two until it's completely smooth and velvety. If you use a countertop blender, work in batches, fill the jug no more than halfway, and remove the center cap and cover it with a folded towel so steam can escape.

Adjust the thickness and seasoning at the end. Celeriac and potatoes vary in size, so if the soup is too thick, add a splash of stock or water; if it's too thin, simmer it uncovered for a few minutes. Season last, once it's blended, since stocks vary a lot in saltiness.

Variations

• Celeriac and apple. Add a peeled, chopped tart apple with the vegetables for a gently sweet, bright soup that's lovely in the fall.
• Roasted garlic. Swap the fresh clove for a few cloves of roasted garlic or garlic confit for a deeper, sweeter flavor.
• Extra creamy. Stir in a splash of coconut milk or oat milk after blending, or add a small handful of soaked cashews before you blend.
• Spiced. A pinch of nutmeg, a little ground cumin or a sliced jalapeño (a reader favorite!) gives it a warming kick.
• Herby. Add a couple of sprigs of fresh thyme or a bay leaf while it simmers, and remove them before blending.
• Toasted topping. Finish each bowl with toasted hazelnuts, crispy sage leaves or crunchy roasted chickpeas for texture.

Serving Ideas

Serve this soup with a drizzle of good olive oil, a crack of black pepper and a few parsley leaves, or add a dollop of plain yogurt or sour cream if you're not keeping it vegan (a spoonful of vegan yogurt works just as well). A slice of warm, crusty bread for dunking is a must; our no-knead wholemeal bread is perfect with it.

To turn it into a full meal, pair a bowl with a crisp, fresh salad, like this celery and apple walnut salad, or a simple grilled cheese sandwich. It also makes an elegant starter for a dinner party or holiday meal, served in small cups or bowls.

Storing & Freezing

Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. It thickens as it sits, so thin it with a little stock or water when reheating on the stovetop over medium heat, stirring often, or in the microwave in short bursts.

This soup freezes well for up to 3 months. Freeze it in portions in freezer-safe containers or bags, leaving a little room for expansion. Thaw it overnight in the fridge, then reheat gently and whisk or give it a quick blitz with the immersion blender to bring back its smooth texture, as potato-based soups can separate slightly after freezing. Add any yogurt or cream garnish after reheating, not before freezing.

For more delicious and easy plant-based recipes, grab a free copy of my top one-pot vegan recipes!

More Soups

If you loved this recipe, here are a few more cozy soups you might enjoy:

• Vegan Potato Leek Soup
• Roasted Vegan Cauliflower Soup
• Vegan French Onion Soup
• Thai Pumpkin Soup
• Vegan Dumplings Soup

📖 Recipe

Celeriac Soup

from Oh My Veggies

This creamy celeriac soup (celery root soup) is velvety, naturally vegan and made in one pot with celeriac, potato, leek and vegetable stock. It has a gently nutty celery flavor and is perfect for chilly days.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

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Equipment

• large stock pot
• Immersion blender or countertop blender

Ingredients 

• 2 tablespoon olive oil, plus extra for serving
• 1 large celeriac, (about 1 ½ lb / 700 g), peeled and cut into 1-inch cubes
• 1 large potato, (about 8 oz / 225 g), peeled and cut into 1-inch cubes
• 1 Leek, white and light green parts, washed well and roughly sliced
• 1 Onion, peeled and roughly chopped
• 1 clove Garlic, sliced
• 4 cups vegetable stock, low-sodium, plus extra to thin if needed
• salt and pepper, to taste
• 1 small handful parsley leaves, washed and roughly chopped, plus extra to garnish

Instructions

• Heat the olive oil in a large pot over medium-low heat. Add the celeriac, potato, leek, onion and garlic, season with a pinch of salt and pepper, and stir to coat.
• Cover and gently sweat the vegetables, stirring every few minutes, until the leek and onion are soft and the celeriac is starting to soften, about 10 minutes. Don't let them brown.
• Pour in the vegetable stock, raise the heat and bring to a boil. Reduce the heat to low, partially cover and simmer for 20 minutes, or until the celeriac and potato are completely tender and crush easily with a spoon.
• Remove the pot from the heat and add the parsley. Purée with an immersion blender until completely smooth and velvety. (Or carefully blend in batches in a countertop blender, filling it no more than halfway and venting the lid.)
• Return the soup to low heat. If it's too thick, add a splash more stock or water. Taste and adjust the seasoning with salt and pepper.
• Serve hot with a drizzle of olive oil, a few parsley leaves and cracked black pepper, or a dollop of yogurt (dairy-free to keep it vegan) or sour cream.

Notes

Adapted from a recipe by Hugh Fearnley-Whittingstall.

For a vegan garnish, use olive oil or dairy-free yogurt; use regular yogurt or sour cream if you're not keeping it vegan. The soup keeps in the fridge for up to 4 days and freezes well for up to 3 months.

Nutrition (estimated per serving)

Calories: 139kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 741mgPotassium: 534mgFiber: 3gSugar: 5gVitamin A: 638IUVitamin C: 20mgCalcium: 66mgIron: 1mg

Course: Appetizer, Soup

Cuisine: British, Vegan

Keyword: Celeriac Soup, celery root soup, creamy celeriac soup, vegan celeriac soup

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