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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,