What is celeriac soup made of?

Celeriac soup is typically made with peeled celeriac (also known as celery root), onion, leek, celery, and potato, all gently sautéed in butter or oil, then simmered in vegetable stock. Seasonings like white pepper, salt, and a sachet of bay leaf, thyme, and coriander add depth. It’s often finished with cream and blended until velvety smooth.

Is celeriac soup healthy?

Yes, celeriac soup is very healthy. It’s low in calories and high in fiber, vitamins, and minerals. With heart-healthy compounds and antioxidants, it supports digestive health and immunity. Use olive oil and non-dairy cream alternatives for a vegan or lower-fat version without sacrificing flavor or texture.

What is celeriac made of?

Celeriac is a root vegetable, part of the celery family, but grown for its bulbous underground stem rather than its stalks. It has a dense texture similar to a potato but with a more distinct, slightly nutty flavor. Rich in vitamin K, phosphorus, and antioxidants, it’s a great alternative to more starchy vegetables.

What does celeriac taste like?

Celeriac has a subtle, slightly sweet and nutty flavor with hints of celery and parsley. When cooked, it becomes soft and creamy, making it ideal for pureed soups. Unlike raw celery, it’s milder and more versatile, easily pairing with herbs, cream, and other root vegetables.

Celeriac Soup Recipe for Comfort, Health & Pure Flavor

Description

Celeriac soup is creamy, nourishing, and easy to make. Discover this flavorful recipe packed with root veggie goodness.

Ingredients

4 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 medium yellow onion, diced
1/2 leek (white part only), diced (about 3/4 cup)
3 celery stalks, diced (about 1 1/2 cups)
1.6 pounds peeled celeriac (about 2 pounds unpeeled), cut into 3/4-inch cubes
7 ounces peeled potato, diced (about 1 large, starchy variety preferred)
6 cups water (or low-sodium vegetable stock)
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 cup heavy cream
Spice Sachet:
- 1 bay leaf
- 2 thyme sprigs
- 1/2 teaspoon coriander seeds (or 1/8 teaspoon ground coriander)
Garnish:
- Homemade croutons
- Olive oil for drizzling
- 1 tablespoon finely chopped chives (or parsley)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Spice Sachet: Wrap bay leaf, thyme, and coriander seeds in a small piece of cheesecloth and tie with kitchen string.
Sauté Aromatics: In a large pot over medium-low heat, melt the butter. Add onion, leek, celery, and garlic. Cook gently for 10 minutes, stirring occasionally, until soft but not browned.
Add Vegetables: Stir in celeriac and potato. Cook for another 10 minutes, stirring regularly to avoid browning.
Simmer: Add water (or stock), salt, white pepper, and the prepared spice sachet. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, or until celeriac is very soft.
Add Cream: Stir in the cream and simmer for another 3 minutes.
Blend: Remove the spice sachet. Puree the soup until smooth using an immersion blender, or carefully in batches using a countertop blender.
Season and Serve: Taste and adjust seasoning. Serve hot, topped with croutons, a drizzle of olive oil, and fresh herbs.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: SOUPS
Method: Stovetop, Blending
Cuisine: Western