This vegan celeriac soup is so easy to make on the stovetop, it’s nice and creamy (without using any cream!), and it’s always so cozy and comforting and delicious. Recipe yields 4 bowls or generous 6 cups of soup.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: vegan
Keyword: vegan celeriac soup
Servings: 4
Author: Katia
Ingredients
1tablespoonolive oil
1medium-sized onion, peeled and chopped
2small leeks, sliced (green tops removed)
2garlic cloves, minced
1(1.5 lb/675 grams)celeriac, peeled and cubed (peeled weight)
1(½ lb/225 grams)medium potato, peeled and cubed
1teaspoonFrench herb seasoning
6 cupsliter 1.4vegetable broth
1teaspoonfine salt, plus more to taste
⅛teaspoonground black pepper, plus more to taste
1bay leaf
To serve
extra virgin olive oil, for drizzling (optional)
croutons
Chopped chives
Instructions
In a large pot heat gently 1 Tbsp of olive oil over medium-low heat. Add garlic, onion, leeks and cook, stirring often, for about 5 minutes.
Add the celeriac, potato, dried herbs, and stir for other 5 minutes.
Pour in the broth, salt, pepper, bay leaf, bring to a boil, reduce the heat, cover with a lid and simmer for about 20 minutes or until the celeriac is completely tender. Turn the heat off, remove the bay leaf, and let it cool slightly.
Transfer the soup to a high-speed blender (Note: blend the soup in batches, and be careful, it's still hot so you'll need to remove cap in the lid and cover the open hole with a folded tea towel!). Blend until smooth, return to the pot. You can also get it silky-smooth with the use of an immersion blender.
Once the soup is back to the pot, season to taste with extra sea salt and black pepper if needed, and serve with a drizzle of extra virgin olive oil, fresh chives and croutons.