When the season changes, it's easy for me to get excited about using sweet potatoes, butternut squash, and greens. But fall produce is so wide and varied and lately, I've been getting excited about the items that often go ignored. If you're not familiar with celeriac (or celery root), it's a gnarly looking vegetable. The taste is earthy with hints of the celery flavor you might expect from celery stalks. This celeriac soup is well balanced in flavor thanks to potatoes, carrots and fresh thyme. Best of all, it's creamy and delicious without any cream in the soup (the drizzle is optional)!
This celeriac soup is a great way to jump into using a slightly funky looking root vegetable. The end result, however, is a beautiful creamy soup ready for fall.
Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe.
If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup.
The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.
Stock up: get the pantry ingredients you will need: vegetable broth, olive oil, celery root
Nutrition: See the information.
One of the things I love most about fall produce is the ability to swap vegetables for whatever you might have on hand. I highly suggest keeping the celeriac but the carrots and potatoes have a few other options. You can also play around with the consistency by adjusting the amount of broth you use. I prefer my soups on the slightly thinner side, which means I'll occasionally strain through a sieve. Or you can keep the texture thicker and more stew-like.
Herbs: Swap out the herbs in the recipe. Try finishing the soup with fresh dill and parsley.
Root Vegetables: This celeriac soup would also be good with parsnips and sweet potatoes instead of carrots and potatoes.
Celery: Can’t find celeriac? Use 2 ribs of celery instead. It will give you a slightly different flavor but will be just as delicious.
I'm dedicating October to root vegetables and I'm excited to kick it off a bit early with this soup. Celeriac can look intimidating but it's definitely a root that deserves more attention. While it's not meant for every recipe, it's quite enjoyable in soups, salads, and heartier dishes as we move into cooler weather. Look for celeriac that has some weight to it when you pick it up. If it feels light, most likely it's older and the flavor will not be as good.
Roasted Root Vegetable Salad
Celeriac Lasagna
Celery Root Mash
I only tried celeriac for the first time this spring and I was in love! So I am really excited to try this soup! Thank you for sharing 🙂 xx
I was just looking for something for dinner tonight. I think a stop at the store for some celeriac is in order!
Yum, I love celeriac soup! This version looks perfect, and I love the video. <3
Wow, amazing autumnal soup. Yummy 🙂
My celeriac is so hard that I can't peel it. Should I roast it awhile first, and then peel and cut it?
You could do that as well (I typically use a knife to peel when this happens!)
I used a sharp knife and sliced the skin off in patches (like husking a corn on the cob) as peeling with a knife or peeler was v difficult. Didnt waste anything really.
Tasty! I think my celeriac was a bit large, and potatoes too, because it turned out comically thick. I added an extra cup of broth, a bit of heavy cream and a bit of water, and it's still thick. But darn tasty with a splash of balsamic, cracked pepper, and crusty bread loaf with honey thyme butter. 🙂
★★★★★
Really appreciate the weights being stated. Great result and easy prep. Served with croutons instead of crispy sage. Will make again
★★★★