Celeriac, also known as celery root, is an underrated gem in the vegetable world. With its earthy flavor and creamy texture, it lends itself beautifully to soups, especially when paired with aromatic ingredients like garlic and onions. This Celeriac Soup is not only comforting and satisfying but also simple to prepare. With just a handful of ingredients, you can create a bowl of warmth that’s perfect for chilly evenings or as a starter for a dinner party. Let’s dive into the delightful world of celeriac!
Why This Recipe Belongs in Your Rotation
This Celeriac Soup is a must-try for a multitude of reasons. Firstly, it’s an incredible way to showcase celeriac’s unique flavor, which is often overshadowed by more common root vegetables. Secondly, the soup is highly versatile; it can be enjoyed as a light lunch, a starter, or even a main dish when paired with crusty bread. Finally, it’s a nutrient-rich option that warms the soul while providing a host of vitamins and minerals. Plus, who doesn’t love a creamy soup that can be ready in under an hour?
Shopping List
- 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)
Equipment at a Glance
- Large pot or Dutch oven – for sautéing and simmering the soup.
- Wooden spoon – for stirring the ingredients.
- Immersion blender or regular blender – for pureeing the soup until smooth.
- Chopping board and knife – for preparing the vegetables.
From Start to Finish: Celeriac Soup
Step 1: Sauté the Aromatics
In a large pot, heat 1 1/2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and leek. Sauté for about 5 minutes, or until the onions are translucent and fragrant. Add the finely chopped garlic and diced celery, continuing to cook for another 2-3 minutes.
Step 2: Add the Root Vegetables
Stir in the cubed celeriac and potato. Season with kosher salt and white pepper to taste. This step is crucial as it allows the vegetables to absorb all those delicious flavors you’ve built up in the pot.
Step 3: Pour in the Broth
Add 4 1/2 cups of vegetable broth and toss in the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the vegetables are tender.
Step 4: Blend Until Smooth
Once the vegetables are cooked, remove the bay leaf and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and mix it back in.
Step 5: Creamy Touch (Optional)
For a richer flavor, stir in 1/2 cup of heavy cream at this stage. Allow the soup to heat through, then taste and adjust the seasoning with more salt and white pepper if necessary.
Step 6: Serve and Garnish
Ladle the Celeriac Soup into bowls and garnish with fresh chopped chives. This adds a lovely pop of color and a hint of freshness that complements the creamy soup beautifully.
Better Choices & Swaps
- Use coconut cream instead of heavy cream for a dairy-free option.
- Swap the vegetable broth for chicken broth if you prefer a non-vegetarian version.
- Add a squeeze of lemon juice for brightness.
- Incorporate additional herbs like thyme or rosemary for an extra flavor boost.
What Not to Do
- Don’t rush the sautéing process; this is where the flavor develops.
- Avoid overcooking the vegetables; they should be tender but not mushy.
- Don’t skip the bay leaf; it adds depth to the broth.
- Be cautious with the salt; the broth may already be salty.
Shelf Life & Storage
The Celeriac Soup will keep well in the refrigerator for up to 5 days. Allow it to cool completely before transferring it to an airtight container. If you’d like to store it for a longer period, you can freeze the soup for up to 3 months. When reheating, you may need to add a splash of broth or water to reach your desired consistency.
Popular Questions
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors continue to meld. Just store it in the refrigerator and reheat before serving.
Is celeriac the same as celery?
No, while they are related, celeriac is a root vegetable with a knobbly exterior and a unique flavor, whereas celery is a stalk vegetable. Both can be used in cooking but offer different tastes and textures.
Can I add other vegetables to the soup?
Yes! Feel free to add other root vegetables like carrots or parsnips for a more complex flavor. Just be sure to adjust the cooking time as needed.
What can I serve with celeriac soup?
This soup pairs wonderfully with crusty bread, a light salad, or even a sandwich. For a heartier meal, consider serving it alongside Healthy Minestrone Soup for a comforting duo.
Let’s Eat
This Celeriac Soup is more than just a dish; it’s a warm hug on a cold day, a reminder of the beauty in simple ingredients, and a delicious way to boost your vegetable intake. With its creamy texture and rich flavors, it’s bound to become a staple in your kitchen. So, roll up your sleeves, gather your ingredients, and treat yourself to a bowl of this delightful soup. Enjoy every spoonful!
Share on Pinterest
Celeriac Soup
Ingredients
Equipment
Method
- In a large pot, heat 1 1/2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and leek. Sauté for about 5 minutes, or until the onions are translucent and fragrant. Add the finely chopped garlic and diced celery, continuing to cook for another 2-3 minutes.
- Stir in the cubed celeriac and potato. Season with kosher salt and white pepper to taste.
- Add 4 1/2 cups of vegetable broth and toss in the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the vegetables are tender.
- Once the vegetables are cooked, remove the bay leaf and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and mix it back in.
- For a richer flavor, stir in 1/2 cup of heavy cream at this stage. Allow the soup to heat through, then taste and adjust the seasoning with more salt and white pepper if necessary.
- Ladle the Celeriac Soup into bowls and garnish with fresh chopped chives.
Notes
- Use coconut cream instead of heavy cream for a dairy-free option.
- Swap the vegetable broth for chicken broth for a non-vegetarian version.
- Add a squeeze of lemon juice for brightness.
