Creamy Celeriac Soup

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.

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

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.

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

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.

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!

xo

Sylvia

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