Enjoy this creamy, garlicky soup as a warm and nourishing lunch or dinner.
I don’t know about you, but I rarely get sick of soup, especially during the colder months. Who doesn’t love to cozy up on the couch with a big bowl of soup and some freshly made toast? But just in case you are tired of common variations like chicken noodle or tomato, try something a little more unique, like this celeriac soup.
As a garlicky, velvety smooth blend of earthy veggies and fragrant seasonings, celeriac soup is mild enough to please picky eaters but bold enough to keep the taste buds interested. For this reason, it’s ideal to share with friends and family, because you might just impress them with this classy trick up your chef’s sleeve. It tastes a bit like potato-leek soup, but with an even creamier consistency because of the celeriac. You can make it even more so by adding heavy cream, which also enriches the flavor.
The use of an immersion blender gives you total control over how smooth you want the soup to be. Whether you choose to make the consistency chunky or smooth, your celeriac soup is sure to come out delicious—the perfect warm bowl of nourishment for dinner or lunch.
What exactly is celeriac?
While it’s true that celeriac is related to celery (they are the same plant, Apium graveolens), they are both distinctly different. While celery is cultivated for its green ribs, celeriac is cultivated for its roots. While it has ribs that look similar to celery, they tend to be tougher and are better suited for things like stocks. Celery and celeriac taste somewhat similar, though celeriac tends to have a noticeable earthiness to it, while celery tends to be more savory and hinting toward salty.
Celeriac can be used raw in salads but can also be cooked in myriad ways. You can purée it into soups like this one, mash it, and even roast it in slices and serve it as celeriac “steaks.”
How do I store leftovers?
Let your celeriac soup cool to room temperature before transferring it to an airtight container. Then refrigerate it for 3-4 days, or freeze it for up to 3 months. Thaw in the fridge overnight and then heat it up in a pot on the stove, stirring occasionally until it simmers.
Serving suggestions
If you’d like something freshly baked and easy to dip in your soup, consider Corn Bread Muffins, Air-Fryer Garlic Bread, or Gluten-Free Crackers. (I like to crumble the gluten-free crackers on top of my soup, but it’s up to you.) On the other hand, if you’re seeking a veggie side to go with your luscious celeriac soup, I suggest Farro Salad or Fennel Apple Salad. Still hungry? Try a hearty Fish Sandwich or Sweet Potato Quinoa Veggie Burger on the side.
Ingredients
- 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)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, leek, and garlic. Cook for about 5 minutes until they soften, stirring gently.
- Add the diced celery, celeriac, and potato. Stir and cook for another 5-10 minutes so the vegetables begin to soften. Season with salt and white pepper.
- Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 25 minutes, or until the vegetables are very tender.
- Remove the bay leaf. Use an immersion blender to blend the soup until it is smooth. Stir in the heavy cream if using and adjust the seasoning.
- If the soup is too thick, add more broth or cream to thin it. Serve hot garnished with chopped chives.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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