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

Celeriac Soup Recipe


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

Keywords: celeriac soup, celdriac soup recipe, celery root soup