Celeriac Soup

This celeriac soup is a blend of celeriac (that's celery root), leeks, and celery stalks. All cooked up to create a super creamy and earthy flavor, similar to Jerusalem Artichoke Soup, which is another favorite in our kitchen.

The best part? It's naturally vegan and gluten-free, so it's great for everyone. Plus, you can easily toss in your favorite veggies or spices to make it your own.  

This celeriac recipe is simple because it involves easy steps. It's pretty much chop, cook, and blend! Plus, the ingredients are straightforward, nothing fancy needed.

What is Celeriac?

Celeriac is a less commonly used but wonderfully tasty root vegetable.

In America, celeriac vegetable is most commonly known as "celery root". Despite its name, it's not the root of the celery stalks commonly found in grocery stores; rather, it's a distinct variety grown specifically for its large, edible root. 

Celeriac is a root vegetable that is rich in fiber. It is round and a bit knobby, with a rough, brown skin on the outside. Inside, it's creamy-white and has a firm texture. 

Celeriac has green stems and leaves on the top but they are often cut off. So you don't see them at the stores. Celeriac stems and leaves are indeed edible. They have a flavor similar to celery but much more intense.  

The taste of celeriac? It's unique – a bit like celery, but with a nuttier and earthier flavor. It's not as sharp as celery stalks, and when cooked, it becomes nicely mellow and a bit sweet. 

So can you eat celeriac raw? Yes, absolutely! It has a crisp texture and a mild, nutty flavor that works well in salads and slaws. Just peel it, then grate it thinly to add a fresh, crunchy element to your dishes.

Just like Jerusalem Artichokes, celeriac might look a little weird compared to regular veggies, but you can create healthy and tasty dishes with it. You can mash it, roast it, or blend it into soups like we're doing in this recipe.

If you are looking for more celery root recipes, check out our kereviz yemegi, Turkish style braised celeriac too!

Ingredients

Let's talk about what you'll need to make this recipe for celeriac soup:

1. Olive Oil: For sautéing. Any kind will do, but extra virgin olive oil gives a nice flavor.
2. Leek: We use both white and green parts. Make sure to wash them well, as they can have dirt hidden in them. 
3. Celery Stalks: Fresh and crisp is the way to go. 
4. Celeriac: Look for one that feels heavy for its size. It should have a firm, unblemished skin. Don't worry about the odd shape – that's normal!
5. Garlic: Fresh cloves are best. They add a nice punch to the soup.
6. Seasonings: Simple salt and black pepper work great. They enhance the flavors without overpowering them.
7. Water: Just regular tap water is fine, but you can also use vegetable broth for extra flavor. You can even use chicken stock or beef stock if you don't want to keep it vegetarian.
8. Thyme Leaves: Fresh sprigs are awesome, but dried thyme works too. It adds a lovely, herby touch. If you have it in your pantry, you can add a bay leaf as well.

Adding More Flavors

Want to mix things up with your celeriac and leek soup? Adding other veggies is a great idea. So what flavors go well with celeriac? Here are some options and how to include them:

1. Onions: For a flavor base. Dice and sauté with leeks at the start.
2. Carrots: They add a sweet touch. Chop them up and toss them in with the celeriac.
3. Potatoes: Great for making the soup even creamier. Cube them and cook them along with the celeriac.
4. Sweet Potatoes: For a different kind of sweetness and a lovely color. Cube them and add them to the pot.
5. Watercress:This addition, taken from Mary Berry's celeriac soup recipe, brings a peppery and slightly tangy flavor that beautifully complements the earthy taste of the celeriac. Just stir in some chopped watercress towards the end of cooking and then blend the soup.

How to Peel and Cut a Celery Root

So do we peel celeriac before cooking? Yes, absolutely! 

Peeling and cutting a celeriac might look tricky, but it's actually pretty straightforward once you know how. Here's a simple way to do it: 

1. Use a Knife, Not a Peeler: A vegetable peeler isn't great for preparing celeriac for cooking because it's knobby and uneven. It's much easier and safer to use a sharp knife.
2. Cut Off the Ends: Start by slicing off the top and bottom of the celeriac. This gives you flat surfaces to work with and helps keep the celeriac stable on your cutting board.
3. Peel with Your Knife: Stand the celeriac on one flat end. Carefully slice off the skin with your knife, following the shape of the celeriac. Turn it as you go, and cut away the knobby, rough skin.
4. Rinse Away Dirt: Once you've peeled it, give the celeriac a good rinse under water. This helps remove any leftover dirt from those nooks and crannies.
5. Slice, Then Dice: Now, cut the celeriac in half. Then, cut each half into two. Check for any fibrous parts in the center and cut them out with your knife. Next, slice each quarter lengthwise into sticks. Finally, chop these sticks into small pieces. 

Step-By Step Instructions

Be sure to see the recipe card below for the full ingredients list & instructions!

When your vegetables are ready, making this creamy celeriac soup is super easy.

• Sauté the Base: Heat some olive oil in a large pot over medium heat. Add in your chopped leeks and celery (and onions if you're using them). Sauté them until they start to get soft, about 5-7 minutes.
• Add Garlic and Seasonings: Toss in your chopped garlic, along with salt and pepper. Stir and cook for another 2 minutes.
• Cook the Celeriac: Now it's time to add your celeriac cubes to the pot. Stir them around and let them cook for about 10 minutes.

• Pour in Water and Herbs: Add water to cover the veggies. Throw in a couple of sprigs of thyme. Bring it to a boil, then reduce the heat. Let it simmer over medium low heat for about 20-25 minutes until the celeriac is tender.
• Blend It Up: Once the veggies are soft, use an immersion blender to puree the soup right in the pot until it's smooth. If you're using a regular blender, be careful with the hot soup and do it in batches. Transfer each batch of blended soup in another pan. 
• Final Touches: Put the blended soup back on the heat. Taste your soup. Add more salt or pepper if you think it needs it. If it's too thick, you can stir in a little more hot water.
• Serve and Enjoy: Ladle the soup into bowls. You can garnish with a drizzle of olive oil, some fresh herbs like chopped parsley or dill and a sprinkle of fresh thyme. 

Our Tips

Making the best celery root soup is easy if you keep these tips in mind:

1. Lemon Juice for Freshness: If you're not going to use your chopped celeriac right away, squeeze some lemon over it. This keeps it from turning brown and keeps it fresh.
2. Don't skip celery: We use both celery and celeriac in this soup because we want the flavors of both. And celery makes everything even tastier.
3. Cook Veggies Well: Make sure all your veggies are cooked really well before you blend them. They should be super soft – this makes your soup smooth and creamy.
4. Stir Regularly: While cooking the veggies, give them a good stir now and then. This helps them cook evenly and prevents any sticking or burning at the bottom of the pot.
5. Blending Hot Soup: If you're using a food processor (or a blender) to blend the soup, remember it's really hot. Be extra careful. Do it in small batches, not all at once. This avoids spills and splashes.
6. Watch Out When Opening the Lid: After blending, when you open the lid of the blender or food processor, don't get too close. The steam from the hot soup can jump out and it's pretty hot.

Variations

Taking this one as a base, you can create several celeriac soup recipes with a few small tweaks. Here are a few of them:

• Cream Addition: For a creamier soup, stir in some heavy cream or coconut milk after blending. It'll make your soup richer and more indulgent.
• Meaty Addition: If you're not sticking to vegan, you can add some diced bacon or chicken. Cook it first, then add it to the pot with the veggies.
• Cheese Addition: Sprinkle some grated cheese on top just before serving. Parmesan or cheddar works great.
• Roast the Celery Root: Roast it in the oven before adding it to the soup. It adds a lovely caramelized flavor.
• Apple Twist: Apple pairs nicely with the earthy flavors. For a sweet touch, add a chopped apple with the celeriac just like Jamie Oliver does in his apple and celeriac soup. 
• Toppings: Add some texture with toppings like toasted nuts, croutons, or even some crispy chickpeas. For a creamy topping, add one or two tablespoons of yogurt, sour cream or a dollop of crème fraîche on the top of each bowl.

Serving Suggestions

Bread: Grab a slice of crusty bread like no flour cornbread or some yeast dinner rolls. They're perfect for dipping and scooping up the soup.

More breads to serve with this celery root soup are:

• No Yeast Bread Loaf
• No Yeast Rolls
• Turkish Flat Bread
• Ramazan Pidesi

Salad: A fresh green salad with a light vinaigrette makes a great side. It adds a crisp, refreshing contrast to the creamy soup. Try our arugula and fig salad or Turkish piyaz salad.

Grilled Cheese Sandwich: For a heartier meal, pair your soup with a grilled cheese sandwich. It's a classic combo for a reason! Check out our air fried grilled cheese and feta grilled cheese sandwich.

Storing & Reheating The Soup

1. Cool It Down: Before storing, let the celeriac soup cool down to room temperature. This helps it stay fresh and tasty in the fridge.
2. Refrigerator Storage: Pour the soup into an airtight container and pop it in the fridge. It'll keep well for about 3-4 days.
3. Freezing for Later: Want to save some for later? This soup freezes beautifully. Just pour it into freezer-safe containers or bags. It's good in the freezer for up to 2-3 months. Tip: Label the containers with the date, so you know when you made it.
4. Thawing: If you've frozen the soup, thaw it in the fridge overnight before you plan to eat it.
5. Reheating: When you're ready to enjoy your soup again, reheat it on the stove over medium heat. Stir it occasionally until it's hot all the way through. If it seems too thick, you can add a little water or broth to thin it out.
6. Microwave Option: In a hurry? You can also reheat it in the microwave. Put it in a microwave-safe bowl, cover it, and heat it in short bursts, stirring in between, until it's hot.