This post may contain affiliate links. Read my full disclosure policy.

A delicious recipe for Creamy Celeriac Soup with Fennel and Parsley oil – a fast, easy and healthy soup that can be made in 35 minutes!  One of my favorite winter soups on the blog! Creamy yet LIGHT!
Creamy Celeriac Soup with Fennel, Parsley oil - a fast, easy and healthy soup that can be made in 35 minutes! | #celeryroot #celeriac #celeriacsoup #fennelsoup
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

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.

A delicious recipe for Celeriac and Fennel soup with Parsley oil and optional creme fraise |

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.

Arm yourself with a good 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.
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.

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.

Whip up parsley oil in your blender for a little boost of color and flavor. I always tuck in a few sprigs of the fennel for good measure.
After the celeriac, fennel and onion are tender, stock is added and brought to a simmer. The soup is blended until creamy and smooth. For extra color, blend in the same blender you make the parsley oil in ( don’t rinse).
A delicious recipe for Celeriac and Fennel soup with Parsley oil and optional creme fraise |
The Celeric Soup tastes great without the parsley oil or the creme fraiche, but if you like the look of it, swirl in a
A delicious recipe for Celeriac and Fennel soup with Parsley oil and optional creme fraise |
A delicious recipe for Celeriac and Fennel soup with Parsley oil and optional creme fraise |
I hope you enjoy this Celeriac Soup with fennel and  Parsley oil – a fast, easy and healthy soup that can be made in 35 minutes!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Celeriac Soup with Fennel


Celeriac Soup – A healthy lightened up Celery Root and Fennel Soup, creamy and luscious! Vegan adaptable!


Units Scale
  • 1 large fennel bulb, cored and diced ( about 1 1/2 cups)
  • 1/2 white onion-diced ( 1 cup)
  • 12 Tablespoons olive oil
  • 2 grapefruit-sized celeriac- peeled and diced ( about 45 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


  1. 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.
  2. Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac is very tender, about 15-20 minutes.
  3. 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.)
  4. Return to the pot. Warm before serving and adjust salt.
  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.


  • 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,


Share this with the world

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating


  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. Not like….LOVE this recipe. So healthy and low calorie, but tastes luxurious. Fast and easy, to boot!

  7. 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.

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

  9. 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

  10. 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!

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


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

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

  14. 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!

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

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

to get recipes via email