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In a few short days, the sun will pause as it reaches its most distant point in our Southern sky. Winter Solstice will arrive, and with it, our longest night. With the sun rising at its lowest altitude above the horizon, the ancients believed the sun could easily slip out of sight and slide into the abyss, leaving us in the dark forever.
To show appreciation for the sun’s warmth and spark of life, the ancients lit bonfires during Solstice, to light a path that would show the sun the way back North.
Solstice reminds us to take a pause, like the sun. Tapping into nature’s cycle of dormancy and stillness we emerge feeling refreshed and alive -with space for new things to grow.
During mid-winter, in our area, the growing cycle too, takes a pause. Fresh locally grown produce comes to a halt. But there are always root vegetables. A little under-appreciated and misunderstood, they often get passed up for showier green vegetables. But don’t be fooled by their stodgy and dull exteriors – like most things, there is usually more than meets the eye.
If you get past appearances, you’ll discover a whole world of flavor. Grown in summer, harvested in late fall -root vegetables like yams, parsnips, turnips, beets, and celeriac, just to name a few, are resilient enough to be wintered over – all the way into the light of Spring.
Holding the celeriac (aka celery root) in my hands, I am amazed, quite frankly, at how anyone would have been brave enough to eat it. It looks terrifying with its twisted roots and hairy tendrils.
But beneath its rugged exterior resides the tenderest of hearts. And given proper consideration, one discovers a huge and amazing secret -its incredible flavor. You may feel as if you’ve known it all your life.
And you have, because Celeriac is a very close relative of celery. Light familiar flavors of celery and parsley flirt with the palate, while underlying notes of earthiness, nuttiness and spice, add mystery and depth. But to unlock theses flavors you must brave the beast.
Onion is sauted, then fennel and celeriac are added to the heavy bottom pot.
Fennel Bulb couples well with celeriac and gives the soup a hint of sweetness.
Creamy Celeriac Soup with Fennel
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8 cups 1x
- Category: Soup
- Method: Stove top
- Cuisine: Northwest
Description
Celeriac Soup – A healthy lightened up Celery Root and Fennel Soup, creamy and luscious! Vegan adaptable!
Ingredients
- 1 large fennel bulb, cored and diced ( about 1 1/2 cups)
- 1/2 white onion-diced ( 1 cup)
- 1–2 Tablespoons olive oil
- 2 grapefruit-sized celeriac- peeled and diced ( about 4–5 cups)
- 8 cups Chicken or Veggie stock
- 1/4 teaspoon white pepper
- salt to taste
- 1/4 cup creme fraise or sour cream for garnish ( optional)
Parsley oil -for garnish- ( optional)
- 1 cup packed Italian parsley ( stems ok)
- 1/2 cup olive oil
- 1/2 clove garlic
- 1/4 teaspoon kosher salt
- 2 teaspoon lemon juice
Instructions
- In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, pepper and 8 cups chicken stock.
- Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac is very tender, about 15-20 minutes.
- Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)
- Return to the pot. Warm before serving and adjust salt.
- Garnish with a swirl of creme fraise or sour cream (optional) and a little drizzle of parsley oil.
Parsley Oil
- Pulse all ingredients in a blender or food processor until combined.
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Keywords: celeriac soup, fennel soup, celery root soup, celeriac recipes, celery soup,
This is what they eat in heaven. Seriously.
★★★★★
Haha! Love it! Thanks Beverly!
Wonderful! Made it as written but added red pepper flakes and a touch of nutmeg. Didn’t have any parsley but made the oil with cilantro instead and it was delicious. Will definitely make again!
★★★★★
Just came upon this recipe. I happen to have fresh cilantro and not parsley. Do you think that would work for the oil? Would the flavors still go well?
I can’t picture it together, but feel free to try?
This soup came out fantastic! Was a hit with the whole family and I can say I am not particularly talented in the recipe-following department. This was super easy to do and so delicious! I am not going to venture on to more soups from @feastingathome!
★★★★★
So glad you enjoyed!
My sister made this tasty soup for a family holiday gathering. It was a hit with all–grandma, aunties, uncles and kids. I made it last night as a cozy challenge to the cold and dreary Seattle weather. So good! Not heavy, but absolutely hearty and the parsley oil makes it shine. I’m new to this site and am excited to explore and try more recipes.
★★★★★
Thanks so much Kerry! Welcome to the site and appreciate this!
Perfect winter soup! It is truly simple and delicious! A lovely vegan winter soup!
★★★★★
thanks so much Susan, glad you are enjoying!
i made this wonderful soup for my visiting family for our late christmas gathering. I doubled it and added a couple of leeks. It was super easy to make and absolutely fantastic–from the vegans in college to the picky matriarch–everyone loved this soup and at the end of the night there wasn’t any left! This soup seems like something from a fancy restaurant, bc it is so gorgeous w the parsley oil and créme fraiche, and mysteriously vegan! but it’s very basic and healthy and i am psyched to make it again. thank you!
★★★★★
I’m so glad you enjoyed it Maryellen! xoxo
Totally Delicious – as always – it is now a winter “must have” soup.
★★★★★
Easy and amazingly good. I love the Lemon Parsley oil!!
★★★★★
Not like….LOVE this recipe. So healthy and low calorie, but tastes luxurious. Fast and easy, to boot!
★★★★★
Im so glad you like this!
AMAZING flavor!! I added some leeks along with the onion. Definitely don’t skip the parsley oil, it really brightens up the taste and adds some complexity.
★★★★★
I love this one too- glad you gave it a go. The parsley oil is tasty!
What is the calorie count?
176 calories per cup. I updated the recipe, sorry about that!
Absolutely amazing recipe! I just made it and was surprised by its flavor. Thank you for your wonderful and healthy recipes!
★★★★★
Hi, this looks delicious..
Can I use water instead of stock?
Yes, you may need to add more salt though.
What a lovely surprise! We’d had a celeriac from the veg box in the fridge for 10 days or so and I felt it was stalking me… I kept seeing it, sitting there on the shelf (looking at me… I’m sure!) daring me to cook – and eat – it. Today, I HAD to do something with it – I just couldn’t take the pressure anymore. I googled and, almost immediately – found your recipe. EVEN better (if there could be such a thing) your recipe also required fennel – ANOTHER long-time resident of the veg drawer in my fridge. Well this was an opportunity I could not pass up. My husband and I made the soup tonight and we ate it with my sourdough bread (yum!). It was *perfect* – a recipe that is going into our archive of recipes. We loved the parsley oil and the addition of sour cream. It was fabulous – thank you so much! I love the way your blog and food are bang “on trend” with the way we are starting to eat now – fresh, healthy and delicious. Very interesting flavour parings and combinations! I’ve signed up so I shall be keeping an eye on your musings and recipes. A happy accident – glad to be here! xx
Thanks for kind words Lisa! I’m so glad you both enjoyed the soup and had all the ingredients oh hand! Welcome to the blog- and Im so happy you are here!! xo
LOVE LOVE LOVE this! Just made some, so delicious. I just blended the parsley oil right in with the soup though. Seemed easier and came out a beautiful color. Yum!
Yay! I’m glad you liked!!
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
How much onion do you use? It’s in the instructions but I don’t see it in the ingredients (unless I am blind!)
1 C diced onion…thanks, I will fix the recipe!
Thank you! One more question–have you tried freezing this?
I have not tried freezing, but I think it would be totally fine!
Made this last night and was blown away by the flavor. This will definitely be a repeat dish, thanks!
Thanks for the feedback…appreciate it!
That’s the presentation. Love it. 🙂 All of the recipes you’ve shared are interesting and I should list it to my recipe list.
Thanks!
I’ve just found your blog and it is absolutely great! Thank you so much for sharing all these beautiful recipes!!! I’m going to try some out definitely! Many greetings form Poland!
Thank you so much Katie!!
Your photos are absolutely the most beautiful! They are so artful. Truly lovely, the soup looks great too! I adore celery root.