A healthy, delicious recipe for Celeriac Soup that can be made in 40 minutes! This celery root soup is so satisfying, it’s rich and creamy and vegan-adaptable.

Creamy Celeriac Soup with Fennel, Parsley oil - a fast, easy and healthy soup that can be made in 35 minutes! | #celeryroot #celeriac #celeriacsoup #fennelsoup www.feastingathome.com

I will love the light for it shows me the way. Yet I will endure the darkness for it shows me the stars. ~Og Mandino

Perfect for chilly evenings, Celeriac Soup has so much flavor it is actually surprising if you’ve never cooked with this root before. 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 almost terrifying with its twisted roots and hairy tendrils! But beneath its rugged exterior resides and unexpected tenderness. And given proper consideration, one discovers a huge and amazing secret -its incredible flavor. You will 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 these flavors, you must brave the beast!

What is Celeriac?

Celeriac, also known as celery root, is a root vegetable that is closely related to celery. It has a round shape with rough, knobby, rough skin and creamy-white flesh. Despite its intimidating appearance, celeriac has a delicate, celery-like flavor with hints of parsley. It is known for its earthy, nutty, and slightly sweet taste and is the start of this soup!

The interior – crispy when raw, is delicious and crunchy in salads. Cooked, it’s luscious and decadent, making it the ideal candidate for healthy low-fat soups or mashes. It would be hard to guess, that this recipe for Creamy Celeriac Fennel Bisque is vegan. The celeriac gives the illusion of cream.

Celeriac Soup Ingredients

  • Celeriac (aka celery root): This is the star ingredient of the soup. Look for large grapefruit-sized balls, for the least amount of peeling!
  • Fennel bulb (or celery): Fennel adds a hint of sweetness and a delicate, aromatic flavor to the soup. It pairs well with celeriac and enhances the overall taste of the dish. Feel free to use celery stalks instead!
  • Onion and Garlic: Sautéed onion and garlic form the base of the soup, bringing savory and slightly sweet notes to complement the other ingredients. Instead of onion, you could use leek!
  • Herbs: bay leaf and dried thyme or fresh thyme leaves
  • Vegetable Broth or Chicken stock: This is used as the liquid base for the soup. It adds depth of flavor and helps to bring all the ingredients together. You can use homemade veggie broth or store-bought vegetable stock.
  • Optional toppings: Parsley oil; This vibrant green oil is made by blending fresh parsley with olive oil. It adds a burst of freshness and a pop of color to the soup. Drizzle it over the finished soup for extra flavor. The soup can be garnished with creme fraiche, yogurt or sour cream for added creaminess and additional herbs such as parsley or fennel fronds for a fresh touch.
  • Sea Salt and white pepper (or sub black pepper)
  • Extra virgin Olive Oil
A delicious recipe for Celeriac and Fennel soup with Parsley oil and optional creme fraise | www.feastingathome.com

How to cut Celeriac

Arm yourself with a good sharp knife or pairing knife. Slice away the top of the root and then the bottom, creating a steady base, and cut the remaining peel off in vertical strips from top to bottom, following the shape of the root, until all of the rough, mottled skin is removed. A veggie peeler doesn’t work as well as a pairing knife here.

Once peeled cut into cubes.

Celeriac Soup Instructions

  1. In a large, heavy bottom pot, saute diced onion in olive oil, over medium heat until tender. Add fennel and garlic. Saute until fennel begins to caramelize, stirring occasionally for about 12 minutes.
  2. Add the celeriac, salt, pepper, herbs, and veggie broth or chicken stock and stir.
  3. Turn heat to high, bring to a boil, then lower heat to medium-low heat, cover, and continue simmering gently until celeriac is very tender, about 15-20 minutes.
  4. Using an immersion blender, blend until silky smooth.
  5. Adjust salt and pepper to taste..
  6. Garnish with a swirl of creme fraise or sour cream (optional) or to keep it vegan or dairy-free, try vegan sour cream or a little drizzle of optional parsley oil.
A delicious recipe for Celeriac and Fennel soup with Parsley oil and optional creme fraise | www.feastingathome.com

I love the subtle green color of the blended soup… so pretty!

A delicious recipe for Celeriac and Fennel soup with Parsley oil and optional creme fraise | www.feastingathome.com

Celeriac Faqs

Q: What is the difference between celeriac and celery?
A: Celeriac and celery are closely related, but they have some notable differences. Celeriac is a root vegetable with a round shape, rough skin, and creamy-white flesh. It has a delicate, celery-like flavor with hints of parsley. On the other hand, celery is a stalk vegetable with long, crunchy stems and a more pronounced, fresh taste.

Q: How do I choose and store celeriac?
A: When selecting celeriac, look for large grapefruit-sized roots that feel heavy for their size. Avoid roots with soft spots or signs of mold. If stored properly, celeriac can last for several weeks. It is best to remove the leafy tops before storing the root in a cool, dark place. You can also store peeled and cut celeriac in the refrigerator in a sealed container for a few days.

Q: Is celeriac a healthy vegetable?
A: Yes, celeriac is a nutritious vegetable. It is low in calories and fat but rich in vitamins and minerals. It is a good source of fiber, vitamin K, phosphorus, and potassium. Celeriac also contains antioxidants and compounds that may have anti-inflammatory properties.

Q: Can celeriac be eaten raw?
A: Yes, celeriac can be eaten raw. The interior of the root is crispy and delicious when raw, making it a great addition to salads. However, it is more commonly cooked to bring out its luscious and decadent texture.

Q: Can I substitute celery for celeriac in recipes?
A: Yes, if you can’t find celeriac, celery can be a suitable substitute in some recipes. While the flavors are not identical, celery can provide a similar aromatic and slightly sweet taste. Keep in mind that the texture and overall taste of the dish may be slightly different when using celery instead of celeriac.

A delicious recipe for Celeriac and Fennel soup with Parsley oil and optional creme fraise | www.feastingathome.com

Health Benenfits of Celeriac

Celeriac, also known as celery root, offers several health benefits. Here are five of them:

  1. Rich in vitamins and minerals: Celeriac is packed with essential vitamins and minerals. It is a good source of vitamin K, which plays a vital role in blood clotting and bone health. Additionally, celeriac contains vitamin C, which boosts the immune system and promotes collagen synthesis. It also provides minerals like phosphorus, potassium, and manganese.
  2. High in dietary fiber: Celeriac is an excellent source of dietary fiber, which aids digestion and promotes bowel regularity. Fiber can also help manage weight, control cholesterol levels, and reduce the risk of certain diseases like heart disease and type 2 diabetes.
  3. Low in calories and fat: If you’re watching your calorie intake, celeriac is a great option. It is low in calories and fat, making it a suitable choice for weight management. You can enjoy its delicious flavor without worrying about excessive calorie consumption.
  4. Antioxidant properties: Celeriac contains antioxidants, including vitamins C and E, which help combat oxidative stress and neutralize harmful free radicals in the body. Antioxidants play a crucial role in reducing inflammation and protecting cells from damage, which may contribute to the prevention of chronic diseases.
  5. May have anti-inflammatory properties: Some studies suggest that the compounds found in celeriac may have anti-inflammatory effects. Chronic inflammation is linked to various health conditions, including heart disease, diabetes, and certain types of cancer. Including celeriac in your diet may help reduce inflammation and promote overall well-being.

On the homefront: The sun will pause in a few short days 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 it 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, they lit bonfires during Solstice, to light a path that would lead the sun back to them in the North. Solstice reminds me to take a pause, like the sun. Tapping into nature’s cycle of dormancy and stillness, I 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, and 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.

I hope you enjoy this Celeriac Soup recipe- please let us know if you try it in the comments below!



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Celeriac Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews


A healthy, delicious recipe for Celeriac Soup that can be made in 40 minutes! This celery root soup is so satisfying, it’s rich and creamy and vegan-adaptable.


Units Scale
  • 2 tablespoons olive oil
  • 1 white or yellow onion-diced
  • 1 large fennel bulb, diced (about 1 1/2 cups) Or sub 1 1/2 cups celery.
  • 2 garlic cloves, rough chopped
  • 1/2 teaspoon salt
  • 2 grapefruit-sized celeriac- peeled and diced ( about 45 cups)
  • 8 cups Chicken stock or Veggie stock
  • 1 bay leaf- optioanl
  • 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
  • 1/4 teaspoon white pepper
  • 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 teaspoons lemon juice


  1. In a large, heavy bottom pot, saute diced onion in olive oil, over medium heat until tender, about 5 minutes. Add fennel garlic and salt. Lower heat and saute until fragrant, and everything begins to soften, about 7 more minutes.  Add the celeriac, pepper, bay, thyme and stock.
  2. Bring to a simmer, lower heat, cover, and continue simmering until celeriac is very tender, about 15-20 minutes.
  3. Using an immersion blender, blend until silky smooth (or use a blender, blending in batches, only filling blender 1/2 full. *Remember, when blending any hot liquid, hold the blender lid down firmly with a kitchen town, filling the blender only ½ full, and start on the lowest speed, to prevent a blender explosion. Return to the pot.)
  4. Warm before serving and adjust salt and pepper to taste. 
  5. Garnish with a swirl of creme fraise or sour cream (optional)  and a little drizzle of parsley oil.

Parsley Oil

  1. Pulse all ingredients in a blender or food processor until combined.


Soup can be stored up to 4 days in the fridge or can be frozen for up to 6 months. 


  • Serving Size: 1 cup (without sour cream or parsley oil)
  • Calories: 81
  • Sugar: 3.1 g
  • Sodium: 378.5 mg
  • Fat: 3.7 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 11.4 g
  • Fiber: 2.4 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg


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  1. 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!

  2. 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?

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. Absolutely amazing recipe! I just made it and was surprised by its flavor. Thank you for your wonderful and healthy recipes!

  8. 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

    1. 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

  9. 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!

  10. This sounds really delicious and something new to try. Thank you for sharing this.


  11. How much onion do you use? It’s in the instructions but I don’t see it in the ingredients (unless I am blind!)

  12. That’s the presentation. Love it. 🙂 All of the recipes you’ve shared are interesting and I should list it to my recipe list.

  13. 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!

  14. Your photos are absolutely the most beautiful! They are so artful. Truly lovely, the soup looks great too! I adore celery root.


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