Name: Creamy Celeriac (Celery Root) Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 2 leeks, chopped; 1 shallot, finely chopped; 1/2 cup white wine (optional); 8 ounces baby bella mushrooms, sliced; 1 medium head cauliflower, rough chopped; 3 medium celeriacs (celery roots), peeled and chopped; 9 cups vegetable broth (divided, 8 to start, up to 1 additional cup if needed); 1/3 cup white miso paste; 1 teaspoon black pepper; 2 teaspoons ground ginger; 2 teaspoons ground coriander; 3 tablespoons fresh sage, finely chopped

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Creamy Celeriac Soup has a bright umami flavor and is the perfect lunch or light dinner. Serve it with a rustic, crusty bread or side salad for a complete meal.

Creamy Celeriac Soup in a white bowl garnished with fried sage leaves and everyting parmesan crisps.

I don’t know about you, but I love a delicious soup any time of the year. A few of my favorite lighter soups for Spring include: Vegetable Miso Soup, Loaded Vegetable Bean Soup, and Vegetarian Tortilla Soup with Tempeh. My friend Haylie over at Our Balanced Bowl has a delicious recipe for Tuscan White Bean Soup that you might also like.

Back to the soup at hand. If you’ve never worked with celeriac, I answer some common questions below. I was also new to using celery root. (Yes, the two names are interchangeable.) It has a mild celery flavor with a bit of nuttiness, and a similar consistency to a potato, yet with about half the carbs.

Don’t let that color frighten you. Remember that deliciously ugly split pea soup your mom or grandma used to make? Well, this is along the same lines. What it lacks in beautiful color, it more than makes up for in robust flavor.

CELERIAC (CELERY ROOT) FAQS:

What’s the difference between celery root and celery?

Celery and celeriac are part of the same family, but are distinctly different. While celery is harvested for its stalks and leaves, celeriac is harvested specifically for the root. Celeriac’s consistency is similar to that of a potato.
Celery stalks are quite fibrous, and are delicious added raw to salads for a nice crunch.They also add a nice texture to soups and casseroles when cooked.
While celery root can also be used raw in salads, you will want to slice it very thin or even grate it into the salad.

How do you use celeriac?

Celeriac can be peeled, cut, and roasted just as you would roast potatoes. It’s a delicious lower carb option.
Try mixing celeriac with parsnips or turnips for a delicious mash.
Add it to soups in place of potatoes for a tasty lower carb option.
Slice it very thin or grate it to add raw to salads or use as the base for a slaw.

Is celery root good for me?

In short, yes. It’s high in potassium, phosphorus, vitamin B-6, and fiber. It’s also high in vitamin K which aids in bone health. In addition, as mentioned above, it’s a lower carb option than potatoes for those watching their carb intake.

HOW TO PREPARE CREAMY CELERIAC SOUP:

Begin by prepping your veggies. Thoroughly rinse the leeks to remove any dirt. Slice white and light green parts into quarter inch discs. Peel the shallot, then finely dice. If your mushrooms are not already sliced, slice into quarter inch sections. Remove the stems, and rough chop the cauliflower into 2-3 inch pieces. Slice the ends off the celery root, peel, then cut into about one-inch pieces.

Drizzle about a tablespoon of extra virgin olive oil into a Dutch oven, and heat over medium heat. Add the leeks and shallots when the oil is shimmering, and sauté for about 5 minutes, stirring frequently. Add the sliced mushrooms, and cook about 5-7 minutes until the mushrooms have reduced a bit.

Pour in a half cup of white wine to deglaze the pan, scraping up any brown bits. (There’s a lot of flavor in those bits!) Add 2 quarts of vegetable broth and the celeriac. Cover and cook about 10 minutes. Stir in the miso paste, stirring until it dissolves, and continue to cook about 5 more minutes.

Add the cauliflower and remaining spices. Stir well to combine all ingredients. Cook covered about 15-20 more minutes until both the cauliflower and celeriac are fork tender. Remove the soup (and the lid) from heat and allow to cool enough to process in the blender. (If you have an immersion blender, you can skip this step.)

When soup has cooled some, fill a blender about half full with equal parts liquids and solids from the soup. Blend the contents until creamy, and pour into a large bowl. (You may need to add up to a cup of extra vegetable broth to achieve your desired consistency. I did add an extra ¾ cup during processing.) Repeat this process until all the soup is blended.

Return the processed soup to the Dutch oven, and reheat to desired temperature before serving.

Overhead shot of Creamy Celeriac Soup in a white bowl garnished with fried sage leaves and everything parmesan crisps.

SERVING SUGGESTIONS FOR CREAMY CELERIAC SOUP:

We served our soup with a side garden salad and parmesan cheese crisps for dinner.
You might like this soup paired with Veggie Ribbon Salad or Caprese Salad.
For a heartier meal, try serving with some delicious, crusty artisan bread.

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CREAMY CELERIAC SOUP NOTES:

If you don't have white wine, or choose not to use it, simply deglaze the pan with an additional half cup vegetable stock.
If you’d like to top your soup with some fried sage like I did, it’s really easy to make. Lightly spray the sage leaves with a bit of extra virgin olive oil. Place a cast iron skillet over medium heat, and bring to temp. Place the leaves in the pan and sear both sides until crisp, about 2 minutes per side. The crunchy sage leaves are a delicious addition to this soup.
If you like your soup to have some chunks of veggies, simply strain out some of the celery root, cauliflower, and mushrooms before pureeing. Then, add the veggies back into the creamy soup.
Yes, Creamy Celeriac Soup freezes well. Simply thaw overnight, then reheat for an easy delicious lunch.
I found my Everything Parmesan Cheese Crisps at Earth Fare in south FL. Wow! They are tasty! If you don't have an Earth Fare near you, Delightfully Yours Parmesan Cheese Crisps are available on Amazon.

Thanks for stopping by, and as always, if you try a recipe and love it, please rate it or leave a review.

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Creamy Celeriac (Celery Root) Soup

Yield: 4 quarts

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Creamy Celeriac Soup has a bright umami flavor and is the perfect lunch or light dinner. Serve it with a rustic, crusty bread or side salad for a complete meal.

Ingredients

1 tablespoon extra virgin olive oil
2 leeks, chopped
1 shallot, finely chopped
½ cup white wine (optional)
8 ounces baby bella mushrooms, sliced
1 medium head cauliflower, rough chopped
3 medium celeriacs (celery roots), peeled and chopped
9 cups vegetable broth (divided, 8 to start, up to 1 additional cup if needed)
⅓ cup white miso paste
1 teaspoon black pepper
2 teaspoons ground ginger
2 teaspoons ground coriander
3 tablespoons fresh sage, finely chopped

Instructions

Begin by prepping your veggies. Thoroughly rinse the leeks to remove any dirt. Slice white and light green parts into quarter inch discs. Peel the shallot, then finely dice. If your mushrooms are not already sliced, slice into quarter inch sections. Remove the stems, and rough chop the cauliflower into 2-3 inch pieces. Slice the ends off the celery root, peel, then cut into about one-inch pieces.
Drizzle about a tablespoon of extra virgin olive oil into the Dutch oven, and heat over medium heat. Add the leeks and shallots when the oil is shimmering and sauté for about 5 minutes, stirring frequently. Add the sliced mushrooms, and cook about 5-7 minutes until the mushrooms have reduced a bit.
Pour in a half cup of white wine to deglaze the pan, scraping up any brown bits. (There’s a lot of flavor in those bits!) Add 2 quarts of vegetable broth and the celeriac. Cover and cook about 10 minutes. Stir in the miso paste, stirring until it dissolves, and continue to cook about 5 more minutes.
Add the cauliflower and remaining spices. Stir well to combine all ingredients. Cook covered about 15-20 more minutes until both the cauliflower and celeriac are fork tender. Remove the soup (and the lid) from heat and allow to cool enough to process in the blender. (If you have an immersion blender, use that rather than a blender.)
When soup has cooled some, fill a blender about half full with equal parts liquids and solids from the soup. Blend the contents until creamy, and pour into a large bowl. (You may need to add up to a cup of extra vegetable broth to achieve your desired consistency. I did add an extra ¾ cup during processing.) Repeat this process until all the soup is blended.
Return the processed soup to the Dutch oven, and reheat to desired temperature before serving.

Notes

If you’d like to top your soup with some fried sage like I did, it’s really easy to make. Lightly spray the sage leaves with a bit of extra virgin olive oil. Place a cast iron skillet over medium heat, and bring to temp. Place the leaves in the pan and sear both sides until crisp, about 2 minutes per side. The crunchy sage leaves are a delicious addition to this soup.
If you like your soup to have some chunks of veggies, simply strain out some of the celery root, cauliflower, and mushrooms before pureeing. Then, add the veggies back into the creamy soup.
Yes, Creamy Celeriac Soup freezes well. Simply thaw overnight, then reheat for an easy delicious lunch.

Creamy Celeriac (Celery Root) Soup

CELERIAC (CELERY ROOT) FAQS: