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Celery Root Soup

Introduction

This creamy Celery Root Soup is a comforting and elegant dish perfect for chilly evenings. Its subtle, earthy flavor becomes wonderfully smooth when puréed. For more cozy recipes, try this Ground Beef Pot Pie Recipe or this simple Ground Beef and Rice Casserole | Easy Dinner Idea Recipe.

Ingredients

This velvety celery root soup delivers a wonderfully earthy and subtly sweet flavor, with a creamy texture that feels both comforting and elegant.

  • 1 large celery root (about 2 pounds), peeled and chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 2 tablespoons olive oil (or butter)
  • Salt and freshly ground black pepper to taste
  • Fresh thyme sprigs for garnish (optional)

Celery Root Soup ingredients

Timing

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Context: This Celery Root Soup recipe is approximately 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Celery Root

Peel the tough outer skin of the celery root using a sharp vegetable peeler or knife. Cut the root into 1-inch cubes to ensure even cooking in your Celery Root Soup.

Soak the cubed celery root in cold water for 5 minutes to remove excess starch, which helps prevent discoloration and yields a cleaner flavor.

Step 2 — Sauté Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sautéing until fragrant and translucent—about 5 minutes.

Stir frequently to prevent browning. The onions should be soft but not caramelized for a balanced base in your Celery Root Soup.

Step 3 — Cook the Celery Root

Add the cubed celery root and 2 diced potatoes to the pot. Cook for 5–7 minutes, stirring occasionally, until the edges begin to soften.

This step enhances the nutty, celery-like flavor of the root and helps it absorb the soup’s seasoning.

Step 4 — Add Broth and Simmer

Pour in 4 cups of vegetable or chicken broth, ensuring the celery root and potatoes are fully submerged. Bring to a boil, then reduce to a simmer.

Cover and simmer for 20–25 minutes, or until the celery root is fork-tender. A simmering temperature of about 200°F is ideal.

Step 5 — Blend the Soup

Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy.

For a silky texture, blend for at least 2–3 minutes. If using a stand blender, allow steam to escape by removing the center lid cap and covering with a towel.

Step 6 — Adjust Seasoning and Consistency

Return the blended Celery Root Soup to the pot if needed. Stir in ½ cup of heavy cream or coconut milk for richness, and season with salt and white pepper to taste.

If the soup is too thick, thin it with additional broth or water, ¼ cup at a time, until your desired consistency is reached.

Step 7 — Final Simmer and Serve

Warm the soup over low heat for 3–5 minutes, stirring occasionally. Do not boil after adding cream to prevent curdling.

Taste and adjust seasoning once more before serving. Garnish with fresh herbs like chives or parsley for a bright finish.

Nutritional Information

Calories 120
Protein 3g
Carbohydrates 18g
Fat 5g
Fiber 4g
Sodium 480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

  • Greek yogurt instead of heavy cream — Adds protein and tanginess while reducing fat.
  • Coconut milk for dairy-free — Offers a creamy, slightly sweet flavor without dairy.
  • Cauliflower to lower carbs — Lightens the texture and reduces overall carbohydrate content.
  • Vegetable broth for low-sodium — Use unsalted varieties to control sodium levels.
  • Lentils for added protein — Boosts protein and creates a heartier, thicker soup.
  • Nutritional yeast instead of cheese — Provides a cheesy flavor while keeping it dairy-free.
  • Arrowroot powder as gluten-free thickener — Replaces flour for a smooth, gluten-free consistency.
  • Turmeric for anti-inflammatory boost — Adds earthy notes and vibrant color with health benefits.

Celery Root Soup finished

Serving Suggestions

  • Pair this creamy Celery Root Soup with a crisp green apple and walnut salad for a refreshing contrast.
  • Serve it as an elegant starter for a holiday dinner or a sophisticated dinner party.
  • Top the soup with crispy crumbled bacon, a swirl of crème fraîche, or toasted pumpkin seeds for added texture.
  • Accompany it with thick, crusty bread or garlic croutons for dipping and scooping.
  • For a complete meal, serve it alongside a roasted chicken or a savory tart.
  • Garnish with fresh chives, a drizzle of truffle oil, or a sprinkle of smoked paprika to enhance the flavor.
  • Consider serving it in small espresso cups as an amuse-bouche for a fancy gathering.

This Celery Root Soup is wonderfully versatile, making it suitable for both casual family meals and upscale entertaining.

Common Mistakes to Avoid

  • Mistake: Using old, rubbery celery root. Fix: Select firm, heavy roots with no soft spots for optimal flavor and texture.
  • Mistake: Not peeling the thick skin thoroughly. Fix: Use a sharp knife to remove all the tough, woody exterior completely.
  • Mistake: Cutting vegetable pieces too large. Fix: Dice celery root and potatoes into uniform, 1-inch cubes for even cooking.
  • Mistake: Overcrowding the pot when sautéing aromatics. Fix: Cook onions in a single layer until translucent to develop a sweet base flavor.
  • Mistake: Adding dairy too early or boiling the soup after. Fix: Stir in cream or milk off the heat to prevent curdling.
  • Mistake: Blending the soup while it’s too hot. Fix: Let it cool slightly before pureeing to avoid steam pressure buildup and splatters.
  • Mistake: Underseasoning this mild soup. Fix: Season generously with salt and white pepper in layers, tasting after blending.
  • Mistake: Skipping the final garnish. Fix: Top with fresh chives, a drizzle of olive oil, or croutons for contrasting texture and visual appeal.

Storing Tips

  • Fridge: Store celery root soup in an airtight container for up to 4 days.
  • Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months.
  • Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally, until it reaches 165°F.

For best quality, cool your celery root soup completely before storing and avoid leaving it at room temperature for more than 2 hours.

Conclusion

This creamy Celery Root Soup is a comforting and elegant dish perfect for any season. Its smooth texture and earthy flavor make it a standout. Give this recipe a try and share your thoughts in the comments below. For another delicious soup option, consider this Wild Mushroom Soup.

Print

Creamy Celery Root Soup with Walnut Parsley Gremolata

A creamy, flavorful celery root soup simmered with leek, garlic, and Parmesan cheese, pureed until smooth and topped with a crunchy walnut and parsley gremolata.

  • Author: Adapted from Food & Wine Magazine
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Method: Soup
  • Cuisine: French-inspired

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 1 large leek, thinly sliced (white and light green parts only)
  • 5 crushed garlic cloves
  • 2 ½ pounds celery root, peeled and cut into 1-inch cubes (about 8 cups)
  • 1 (2-inch) chunk Parmigiano-Reggiano cheese (about 1 ounce), plus ¼ cup freshly grated cheese
  • 2 cups chicken or vegetable stock
  • ½ cup chopped walnuts
  • ¼ cup extra-virgin olive oil
  • ½ cup coarsely chopped parsley
  • ½ cup heavy cream
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Add the sliced leek and crushed garlic and sauté until soft but not browned, about 5 minutes.
  2. Add the peeled and cubed celery root and the chunk of Parmigiano-Reggiano cheese to the pot.
  3. Pour in the chicken or vegetable stock and bring to a boil. Reduce heat and simmer until the celery root is tender, about 45 minutes.
  4. While the soup simmers, prepare the walnut parsley gremolata by combining chopped walnuts, parsley, and olive oil in a small bowl. Set aside.
  5. Remove the chunk of cheese from the soup and discard. Using an immersion blender or regular blender, puree the soup until very smooth.
  6. Stir in the heavy cream and season with kosher salt and freshly ground black pepper to taste.
  7. Ladle the soup into bowls and garnish each serving with the walnut parsley gremolata and a sprinkle of freshly grated Parmigiano-Reggiano cheese.

Notes

For a vegan version, substitute butter with olive oil and use vegetable stock. The walnut parsley gremolata adds a crunchy, fresh contrast to the creamy soup. Be careful not to over-blend to avoid a gluey texture.

Nutrition

  • Calories: 280
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 40mg

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FAQs

What is the best way to peel celery root for this soup?

Use a sharp vegetable peeler or a sturdy knife to remove the tough outer skin. For this Celery Root Soup, peeling ensures a smooth texture and removes any dirt.

Can I make this Celery Root Soup ahead of time?

Yes, this Celery Root Soup stores well. Let it cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally.

What can I use instead of heavy cream in this recipe?

For a lighter version, substitute coconut milk, cashew cream, or plain unsweetened yogurt. Each alternative will slightly alter the flavor but still yield a delicious Celery Root Soup.

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Dorothy Miler

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