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This nourishing, silky, and low-calorie celeriac soup is one the best and budget-friendly recipes for this winter. It’s loaded with nutrients, comforting and ready in 30 minutes.
However, not many people are familiar with celeriac, also known as celery root. This underrated and relatively unknown swollen root vegetable is a member of the celery family; but despite its name, it is not the root of celery stalk: celery is grown for its edible leaves and stalks, celeriac is grown for its roots. In my opinion, this is one of the most versatile vegetables there are, delicious and with starchy, potato-like texture.
And please, don’t let the ugly and gnarly bits put you off.
Celeriac is packed with excellent health benefits and has a subtle, celery-like flavor, somewhere between sweet earth and hazelnuts that make it perfect for salad, slaw and heavenly creamy soups.
List of the ingredients
- Vegetable broth
- Olive oil or extra virgin olive oil
- Salt & pepper
How to make celeriac soup
- Saute’ chopped garlic and onion in olive oil for about 3 minutes
- Add diced celeriac and potato, stir for 3 minutes
- Add vegetable broth, salt and pepper and cook for 20 minutes
- Blend fresh parsley leaves and olive oil
- Puree the soup until smooth and drizzle with parsley dressing and roasted hazelnut
This root is often available year-round, but is at its best in the cooler months of fall, winter, and early spring. Look for celery roots that feel firm and heavy for their size without any soft spots.
Despite its gnarly bits, celeriac isn’t actually that hard to work with: using a sharp knife, top, and tail the celeriac, then remove the tough skin. To peel it, cut down the side, close to the skin, trying not to remove too much flesh. Don’t peel celeriac to store it, it will turn brown quickly. However, to prevent oxidation, you can immerse the pieces into a bowl of water with a squeeze of lemon juice.
Celeriac has a delicate, yet very nutty flavor, and has an elegant smoothness that makes creamy and delicious soups. In this recipe, the earthy flavor of celeriac is balanced by the sharpness of the fresh parsley. While the roasted hazelnuts bring another dimension to the dish, their flavor and crunchy texture turn this humble soup into something spectacular. But if you want to cut cost even more, you can substitute croutons for the hazelnuts. Just make sure not to skip a crunchy garnish!
More vegan soup recipes:
Celeriac soup leftovers
It keeps well in the fridge for up to 3 days. It’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
If you make this healthy and flavorsome celeriac soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
CELERIAC SOUP WITH PARSLEY AND HAZELNUTS
- 1 (approx 1 lb) celeriac, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 small onion, peeled and sliced
- 2 garlic cloves, peeled and sliced
- 3 Tbsp olive oil or extra virgin olive oil, divided
- 3 cups vegetable broth
- 1/2 tsp salt or more to taste
- 1/2 cup fresh parsley, leaves
- 1/4 cup hazelnuts, toasted optional
- In a large pot heat gently 1 1/2 Tbsp of olive oil over medium-low heat. Add garlic and onion and cook stirring for about 3 minutes or until the onion starts to soften.
- Add the celeriac and potato and stir for other 3 minutes.
- Add the broth (or hot water), bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Stir occasionally.
- In the meanwhile, make the parsley dressing simple blending in a small food processor (or finely chopping) the parsley leaves with the rest of the olive oil.
- Remove the pot from the heat and check the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).
- Blend until smooth, return to the pan and reheat over medium heat. Just before serving, check the soup for seasoning and serve with a drizzle of pesto and some roughly chopped roasted hazelnuts.