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Home » Recipes » Soup

Creamy Celeriac Soup

Published: May 31, 2021 by Kate Hackworthy · 8 Comments

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Bowl of soup with text: Creamy Celeriac Soup.
Bowl of soup with text: Creamy roasted celery root soup.
Soup in a bowl, with text: How to make celeriac 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.

Celeriac Soup in a bowl on a wooden table with a tea towel.

Celeriac, commonly known as celery root, is a breed of celery that is grown for its large, round edible root.

Like most root vegetables, it's perfect for soup.

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.

It’s a soup that’s light enough to serve during the warmer months but can also be a great comforting soup for winter.

Enjoy celery root soup as an appetizer, light lunch, or easy dinner. 

Jump to:
  • Why You'll Love This Recipe
  • Ingredients & Tools 
  • Step By Step Tutorial
  • Tips
  • Serving Suggestions
  • Variations
  • Special diets
  • Storage 
  • FAQs
  • More Soup Recipes
  • 📖 Recipe
  • 💬 Comments

Why You'll Love This Recipe

You’ll get to use an in-season vegetable that’s both light and hearty. Celeriac is in season from September through April. 

Despite coming from a celery plant, the root is slightly sweet making it a great healthy soup option for kids.

You can customize the flavors in this simple soup by adding your favorite herbs and spices before blending.

Celeriac is a healthy root vegetable that is low in calories and high in vitamin C and fiber.

Close up of a bowl of soup with roasted celeriac chunks on top and a sprig of thyme.

Ingredients & Tools 

  • Celeriac - You’ll need one large celeriac root to make 4 servings of this soup. 
  • Onion & Garlic - These aromatic veggies infuse the soup with garlic and onion flavor. 
  • Cooking Oil - This is used to saute the onion and garlic to release the flavors. 
  • Dried Thyme - Gives the soup a nice herb fresh flavor. 
  • Vegetable Stock & Water - These two ingredients help thin out the soup while the vegetable stock adds additional flavor and depth to the soup. 

Step By Step Tutorial

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

1. Preheat the oven to 400F/200C and prepare a baking sheet for the celeriac. 

Chopping celeriac on a wooden board.

2. Peel the celeriac, dice it into medium-sized cubes.

Collage: 1 raw celeriac on a baking sheet, 2 cooked.

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.

Pot with celery root and other soup ingredients.

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.

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.

Blender of soup ingredients, unblended.

5. Transfer to a blender (you may need to do this in batches so as not to overfill) and process until smooth.

Blended soup in a blender.

Tips

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.

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.

Make sure the celeriac is roasted until tender and golden but not too browned.

For a deep vegetable flavor, replace any water with more vegetable stock.

Bowl of soup on a wooden table.

Serving Suggestions

Pairs well with a toasted slice of yeast-free Naan Bread. 

Great for lunch along with a Vegan Tuna Salad Sandwich or these other sandwich recipes.

Serve as an appetizer for a Portobello Mushroom Steak dinner.

A great side dish or main meal when paired with this fresh Strawberry Spinach Salad or these other healthy salad recipes.

Variations

Roast up some golden potatoes along with the celeriac and blend for a thick texture and hearty flavor.

Make it creamy and rich by blending with a tablespoon or two of butter (or vegan butter).

Sprinkle some fresh herbs on top such as basil, dill, or fresh parsley.

Give this soup a kick of spice by adding a pinch of cayenne or red chili flakes before blending.

Make curried celeriac soup by adding your favorite Indian curry spices and topping with fresh cilantro.

When serving, drizzle the soup with a bit of olive oil, sour cream, yogurt, or coconut milk.

Add 2 peeled and diced apples before blending for a celeriac and apple soup.

Add chopped parsnips, carrots (or a mix of both) to the pot with the roasted celery root and boil until soft.

Try swapping the onion for chopped leeks.

Try it like a Mary Berry Celeriac Soup by adding a good handful of watercress.

Special diets

To Make Gluten-Free: Celeriac soup as written is naturally gluten free. 

To Make It Vegan: This recipe is 100% vegan, but if you choose to blend it with butter, make sure it is vegan butter. 

Storage 

Storing: Store leftover cooled celeriac soup in an airtight container, jar or bag in the fridge for 4-5 days before reheating and serving. 

Freezing: Pour cooled soup into freezer-safe bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving. 

FAQs

What does celeriac taste like? 

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. 

Is celeriac different from celery?

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.

Is celeriac healthier than potato?

This all depends on your health goals. Potatoes are higher in carbs than celeriac but both contain a great array of vitamins and minerals.

More Soup Recipes

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!

Roasted Cauliflower Soup
Potato Leek Soup
Mexican Bean Soup
Beetroot Soup
Tomato Soup
Pea Soup
Sopa de Ajo (Spanish garlic soup)
Lentil Soup
Cabbage Soup
Blended Soup Recipes

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📖 Recipe

Table with a bowl of soup.

Roasted Celeriac Soup

Kate Hackworthy | Veggie Desserts
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.
5 from 18 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Western
Servings 4
Calories 184 kcal

Equipment

  • Knife
  • Vegetable peeler
  • Baking sheet
  • Oven
  • Pot
  • Blender

Ingredients
 

  • 1 celeriac (celery root)
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 cloves garlic chopped
  • 3 cups (700ml) vegetable stock
  • 1 cup (230ml) water

Instructions
 

  • Heat the oven to 400°F/200°C.
  • Peel the celeriac (careful, it’s knobbly. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife).
  • Chop the celeriac into cubes, then place 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.
  • Meanwhile, heat the oil in a large soup pot, then add the onion and cook for 7 minutes or until translucent. Add the garlic and cook for a further minute. Add the vegetable stock and water, bring to the boil, then reduce the heat and simmer for 5 minutes.
  • When the roasted celeriac is finished, add it to the pan (you may wish to reserve a few pieces for garnish), bring back to the boil and simmer for a further 3 minutes.
  • Transfer to a blender (you may need to do this in batches so as not to overfill) and process until smooth.

Notes

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.
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. 
Make sure the celeriac is roasted until tender and golden but not too browned. 
For a deep vegetable flavor, replace any water with more vegetable stock. 

Nutrition

Calories: 184kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 2gSodium: 869mgPotassium: 538mgFiber: 4gSugar: 5gVitamin A: 395IUVitamin C: 16mgCalcium: 88mgIron: 2mg

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.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Comments

    5 from 18 votes (7 ratings without comment)

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    Recipe Rating




  1. Amanda

    February 04, 2024 at 12:12 pm

    5 stars
    Delicious and flavourful recipe! Thank you!

    Reply
  2. Jane A

    January 28, 2024 at 4:00 pm

    5 stars
    Lovely recipe, I added a good pinch of chilli flakes and ground black pepper when putting the celeriac into the stock, then added a cpl tablespoons of oat cream before blending. Tasted really good and creamy.

    Reply
  3. Ru

    November 06, 2023 at 12:53 pm

    5 stars
    Made this for my family and my wife swore it had cream in it. It was incredibly good. I added a carrot and (even more) celery to the onions and garlic, although I don’t claim that it’s what made the soup so delicious. I also (accidentally) used Better Than Bouillon’s roast chicken stock, not realizing what it was (it was purchased by my better half). It was hard to stop eating.

    Reply
  4. Pam Greer

    July 01, 2021 at 2:08 pm

    5 stars
    I got some celariac root from my CSA and was looking for a good way to use it. This soup was delicious and easy!

    Reply
  5. Erin

    June 29, 2021 at 2:20 pm

    5 stars
    This is such an easy soup recipe. The creaminess and light taste make it perfect for lunch or a side for a light dinner.

    Reply
  6. Biana

    June 13, 2021 at 2:34 pm

    5 stars
    A perfect way to use celery root! So creamy and tasty.

    Reply
  7. Blair

    May 31, 2021 at 2:40 pm

    5 stars
    Thank you for such in depth instructions. It always makes it so much easier to replicate your great recipes!

    Reply
  8. Carrie Robinson

    May 31, 2021 at 2:33 pm

    5 stars
    This looks like my kind of comfort food! Pass me a bowl, please. 🙂

    Reply

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Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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