Introducing a delicious Celeriac Soup that requires only 5 minutes of prep and is ready in 30 minutes. This healthy, low-carb, and budget-friendly soup has a creamy texture and rich flavour—perfect as a starter or a light meal.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Celeriac Soup
- Substitutions
- Variations
- How to make Celeriac Soup
- Leftovers
- Recipe FAQs
- Rate it…
- Celeriac Soup Recipe
Why this recipe works
This creamy celeriac and leek soup is comforting any time of year, especially on cooler days. It combines silky texture with layered flavours while remaining dairy-free friendly if you choose plant-based cream. Celeriac (celery root) is nutritious—high in vitamin C, vitamin K and fibre—and gives a potato-like creaminess with fewer carbs.
Although celeriac may be new to some cooks, it’s easy to prepare and pairs well with simple herbs and a touch of cream. This recipe is elegant enough to serve to guests yet simple to make for a weeknight.
Ingredients to make Celeriac Soup
- Extra-virgin olive oil – for frying the vegetables.
- Leek – provides a mild, sweet onion flavour.
- Garlic cloves – for aromatic depth.
- Celery sticks – adds subtle savoury notes.
- Celeriac – the star ingredient (also called celery root).
- Bay leaves – for gentle background flavour.
- Fresh thyme – used in the soup and as a garnish.
- Ground pepper – a pinch for seasoning.
- Vegetable stock – forms the soup base.
- Dairy-free single cream – or light cream to finish the soup.
- Crushed hazelnuts – for garnish and crunch.
- Toast – to serve alongside the soup.
See recipe card below for exact quantities.
Substitutions
- Extra-virgin olive oil can be replaced with neutral oils like avocado or sunflower oil.
- Leek can be swapped for onion, shallot, or scallions.
- If you don’t have celery, increase the leek or add fennel for a different aromatic twist.
- Use vegetable broth or even water if needed—if using water, consider a little more cream for body.
- Cream can be swapped for yoghurt, sour cream, or crème fraîche depending on taste and diet.
- Alternative garnishes: croutons, parsley, roasted seeds, or chives.
Variations
- Spicy: Add chilli flakes or a small diced chilli while cooking for heat.
- Deluxe: Add potato for extra body, or apple/pear for a hint of sweetness. Finish with a swirl of cream.
- Kid friendly: Serve with grilled cheese, grated cheese, or fun crackers for dipping.
How to make Celeriac Soup
Step 1: Slice the leek and celery. Peel and cube the celeriac. Crush the garlic and chop the thyme.
Step 2: In a large pan, warm the olive oil and sauté the leek and celery until softened.
Step 3: Add garlic, celeriac, bay leaves, thyme, pepper, vegetable stock and cream. Simmer for about 20 minutes, until the celeriac is tender.
Step 4: Remove bay leaves and blend the soup until smooth. Use an immersion blender in the pot if preferred.
Step 5: Return the blended soup to the hob to heat through for a few minutes. Serve with a swirl of cream and garnish with crushed hazelnuts and fresh thyme. Enjoy with toast.
Hint: If you have an immersion blender, you can blend the soup directly in the pot for an easier, safer method.
Leftovers
Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stove or in the microwave. The soup also freezes well for up to a month—thaw in the fridge before reheating.
Recipe FAQs
Trim the top and base, then peel with a vegetable peeler until the flesh is exposed. Cut into slices or cubes as required for the recipe.
Yes. Celeriac is rich in vitamin C and K, high in fibre and lower in carbs than potatoes. Using a light cream keeps the soup relatively healthy.
Raw celeriac tastes similar to celery with slight bitterness; when cooked it sweetens and develops a potato-like creaminess.
Serve with crusty or toasted bread, a simple salad, roasted vegetables, or a sandwich.
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Rate it…
If you try this Celeriac Soup, please leave a star rating and a comment to let me know how it turned out. Your feedback is always appreciated.
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
- Slice the leek and celery. Peel and cube the celeriac, crush the garlic, and chop the thyme.
- In a large pan, heat the olive oil and cook the leek and celery until softened.
- Add garlic, celeriac, bay leaves, thyme, pepper, vegetable stock and cream. Simmer for 20 minutes until the celeriac is tender.
- Remove bay leaves and blend until smooth. Use an immersion blender in the pot if you prefer.
- Heat through for a few minutes, serve with a swirl of cream and garnish with crushed hazelnuts and fresh thyme. Serve with toast.
Notes
Step-by-step photos: Follow the images above for guidance.
To store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently.
To freeze: Freeze in an airtight container for up to one month. Thaw overnight in the fridge before reheating.
Tip: When blending hot soup, leave space at the top of the blender and cover with a towel to allow steam to escape.
Batch cooking: This soup freezes well in individual portions for quick meals.
Nutrition
Carbohydrates: 21 g |
Protein: 3 g |
Fat: 8 g |
Saturated Fat: 1 g |
Fibre: 4 g |
Sugar: 5 g
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