Celeriac Soup Recipe

Celeriac soup in a bowl, topped with a drizzle of olive oil, black pepper, chopped parsley and thyme, and a spoon inside it.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This celeriac soup is creamy with an earthy flavor. It blends the unique taste of celeriac with leeks and celery for a smooth texture. Perfect for a cozy meal, it's a great way to enjoy this lesser-known but delicious root vegetable.


Units Scale
  • 2 tablespoons olive oil
  • 1 leek, trimmed and chopped (about 3/4 cup)
  • 2 celery stalks, chopped (about 1/2 cup)
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.3 pounds (600 grams) celeriac (also known as celery root), peeled and diced
  • 5 cups boiling water (or vegetable stock)
  • 2 thyme sprigs
  • Optional garnish: Chopped fresh parsley, fresh thyme and olive oil


  1. Put olive oil in a big pot. Turn the heat to medium. Add chopped leek and celery. Cook them for 5 to 7 minutes until they get a bit soft.
  2. Now, put in the chopped garlic, a little salt, and some pepper. Stir them around in the pot for 2 minutes.
  3. Next, add the chopped celeriac. Cook it for 10 minutes. Remember to stir it now and then.
  4. Pour water into the pot. Add some thyme sprigs. Turn up the heat to make the water boil. Once it's boiling, turn the heat down and let it cook slowly for 20-25 minutes. The celeriac should be very soft when it's done.
  5. Use an immersion blender (stick blender) to make the soup smooth. Be careful, the soup is hot! If you don't have a hand blender,  blend the soup in a food processor in batches. Only fill it halfway with soup, blend it, then pour it into another pan. Do this with all the soup.
  6. Put all the blended soup back on the stove. Taste it. You can add more salt or pepper if you want. If the soup is too thick, add a little hot water and cook for a few more minutes.
  7. Pour the soup into bowls. Put a little olive oil, chopped parsley, and fresh thyme on top for garnish.


  1. Peel Celeriac Properly: Use a sharp knife instead of a peeler. Celeriac's knobby surface makes it tricky to peel with a regular peeler. 
  2. Cook Veggies Until Soft: Ensure all the vegetables, especially celeriac, are very soft before blending. This results in a smoother soup. 
  3. Be Careful When Blending Hot Soup: If using a blender, do it in batches and be cautious as the soup will be hot. Allow steam to escape to prevent pressure build-up. 
  4. Add Lemon to Chopped Celeriac: If not using immediately, sprinkle lemon juice over chopped celeriac to prevent browning. 
  5. Adjust Consistency: If the soup is too thick, add a bit of hot water or broth to reach your desired consistency.
  6. Storing in the Refrigerator: It'll keep well in an airtight container for about 3-4 days. 
  7. Freezing: Store it in freezer-safe containers or bags in the freezer for up to 2-3 months. Thaw it overnight before reheating.
  8. Reheating: 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.