Celeriac soup is a creamy, flavorful soup made with celeriac, a root vegetable that tastes like a cross between celery and parsley. It is a low-carb and gluten-free soup that is perfect for a light lunch or dinner.
Ingredients:
- 4 tablespoons butter
- 1 to 2 celeriac (about 2 pounds), peeled and roughly chopped
- 1 large leek, sliced (about 3/4 pound)
- 1 smallish potato, diced (about 1/4 pound)
- 2 cloves garlic, peeled and chopped
- 1 large onion, peeled and chopped
- 3 cups chicken or vegetable stock
- 7 tablespoons (3 1/2 ounces) heavy cream
Instructions:
- Melt the butter in a large pot over medium heat. Add the onion, leek, celery, and garlic and cook until softened, about 5 minutes.
- Add the celeriac and potato and cook for another 5 minutes.
- Add the chicken or vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the celeriac is tender.
- Puree the soup using an immersion blender or a regular blender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Tips:
- For a richer flavor, use vegetable stock instead of chicken stock.
- If you don’t have heavy cream, you can use milk or even water.
- You can add other vegetables to the soup, such as carrots, parsnips, or turnips.
- Celeriac soup can be stored in the refrigerator for up to 3 days.
Additional Information:
- Celeriac soup is a good source of vitamins C and K, as well as fiber.
- It is also a low-calorie soup, with only about 150 calories per serving.
- Celeriac soup is a versatile soup that can be served as a starter, a main course, or a side dish.
Celeriac soup is a delicious and healthy soup that is perfect for a light meal. It is easy to make and can be customized to your liking. So next time you are looking for a new soup to try, give celeriac soup a try! You won’t be disappointed.
Soups are my favorite food to make because they can usually be prepared in one pot, which makes cleanup and preparation a breeze. (Be sure to pick up a copy of this free printable recipe book for even more one-pot vegan recipes!)
It tastes like celery with a hint of nutty flavor and has a parsnip-like texture.
Celeriac is low in calories, high in fiber, vitamin B6, and vitamin C (it has twice the vitamin C of celery).
This velvety celeriac soup is simply delicious. This soup is creamy and delicious, with a lovely, slightly nutty celery flavor. Yum!.
However, the other day I was at the grocery store and noticed how much celeriac there was, so I finally made the decision to ignore its appearance and give it a try.
Recipe Notes and tips
- Because of the pearl barley, this celeriac soup is substantial enough to eat on its own, but it also tastes great with some crusty bread. You can also serve it with croutons.
- For additional flavor, you can add some leek to this celeriac soup.
- If you would prefer this soup to be creamy rather than chunky, puree it entirely in a hand blender.
If you enjoyed this pearl barley and celeriac soup, you might enjoy some of my other simple vegan soup recipes:
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Celeriac Soup – creamy, dreamy white soup (and it’s LOW CARB!)
FAQ
What is celeriac made of?
What is celeriac called in america?
What’s the difference between celery and celeriac?
Is celeriac soup good for you?
What does celeriac soup taste like?
Celeriac is an unsung hero of the vegetable world! It makes a wonderful creamy Celeriac Soup that’s an elegant near pure-white colour, and happens to be low carb. It’s thick, creamy and comforting. Texture like potato but better flavour – tastes mildly like celery but with earthy, nutty undertones.
How to make celery juice?
You can make celery juice by blending the vegetable in a blender with water or another liquid, such as lemon or orange juice. It is also possible to include other fruits such as apples or pineapples.
How do you make celeriac soup?
Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender. Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
How to make celeriac soup with lemon & parsley?
Heat the rest of the olive oil in a small pan and fry the garlic until golden. Now add the Aleppo chilli and remove the pan from the heat. Pour the garlic-Aleppo-oil mix into the lemon-parsley-spring onion mix and combine. Serve the celeriac soup with the preserved lemon and parsley salsa.