Easy Creamy Celeriac Soup

This Creamy Celeriac Soup is a light and tasty main dish, very simple to prepare and perfect for those who follow a healthy and balanced diet, without sacrificing taste. Warm and creamy, it can be considered a real comfort food to cuddle yourself with during a cold winter evening, to be completed with a portion of basmati rice, bread croutons, cheese cubes or a poached egg: in this way you will obtain a complete and filling dish.

It can be served as a side dish, paired with meat or fish, or arranged in small single-serving bowls, decorated with a mix of mixed seeds, and enjoyed as a tasty appetizer. With a delicate flavor and characteristic aroma, celeriac is paired with sweet and fragrant leeks: the result is an enveloping and silky cream, complemented by the fragrant note of sage and the crunchy touch of pan-roasted hazelnuts.

What is Creamy Celeriac Soup?

Creamy soups, like celeriac soup, have roots in European cuisine, particularly in French cooking, where "velouté" refers to a silky, smooth texture achieved through blending vegetables, cream, or broth. Historically, soups were a way to use up vegetables and stretch meals, dating back to ancient civilizations. Over time, creamy soups evolved to become comfort foods, especially in colder months. Fun fact: celeriac, often overlooked, is packed with flavor and was widely used in European kitchens, becoming a staple in both humble homes and gourmet settings.

Pro Tips for The Best Creamy Celeriac Soup

• Choose fresh celeriac, ensuring it’s firm and smooth for optimal flavor.
• For a silky texture, blend the soup well and strain if needed.
• Taste throughout cooking to adjust seasoning.
• Use vegetable or chicken broth: they enhance the flavor and adds depth.
• Finish with a swirl of cream, as this adds richness and an extra layer of smoothness.

What Does Celeriac Taste Like?

Celeriac has a mild, earthy flavor with hints of celery and parsley. It’s slightly nutty and has a starchy texture, similar to a potato, but with a more subtle and aromatic taste. When cooked, it becomes creamy and sweet, making it perfect for soups or purees. Imagine a blend between the freshness of celery and the heartiness of a parsnip!

Is Celeriac the Same as Celery?

Celeriac and celery are related but not the same. Celeriac is the root of a variety of celery grown specifically for its large, bulbous base, while celery is grown for its crunchy stalks. Celeriac has a more earthy, nutty flavor, while celery is crisp and fresh-tasting. They come from the same plant family but are used differently in cooking.

Is This Soup Healthy?

Yes, this celeriac soup is quite healthy! Celeriac is low in calories, high in fiber, and packed with vitamins like C and K, as well as potassium. It’s also a good source of antioxidants and can support digestion and heart health. When made with minimal cream or butter, this soup becomes a nutritious, light meal that's also creamy and comforting.

Can I Use Make This Vegan or Dairy Free??

Of course! You just need to make a few adjustments: you can use coconut milk for a dairy-free option with a creamy texture, or cashew cream, made by blending soaked cashews with water. You could also opt for silken tofu or plant-based milk (like almond or oat milk) for a lighter, vegan-friendly alternative. These substitutes maintain the creamy consistency without adding dairy.

What Else Can I Add to This Soup?

To enrich this celeriac soup, you can add crispy bacon bits or toasted nuts like almonds or hazelnuts for extra texture. A swirl of truffle oil or pesto will elevate the flavor, while roasted garlic or caramelized onions can add depth. You could also top it with croutons or a sprinkle of Parmesan for a savory finish. Fresh herbs like thyme or parsley provide a vibrant, aromatic touch.

What Can I Serve With This Soup?

This celeriac soup pairs well with crusty bread like a French baguette or sourdough for dipping. You could also serve it alongside a light salad with fresh greens and a tangy vinaigrette to balance the creaminess of the soup. For a heartier meal, try serving it with grilled chicken or quiche. A side of cheese and crackers or even garlic bread can also complement the flavors beautifully.

Can I Make This Ahead of Time?

Yes, this celeriac soup can be made ahead of time. Simply prepare the soup, allow it to cool, and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat gently on the stovetop, adding a bit of water or broth to adjust the consistency if needed. Just add any toppings or finishing touches fresh before serving.

Does This Soup Freeze Well?

Yes, this celeriac soup freezes well. Make sure to cool it completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw in the fridge overnight and reheat gently on the stovetop, adding a bit of broth or water to restore its creamy consistency if necessary. Avoid freezing any cream or yogurt toppings, as they can change texture when thawed.

More Creamy Soups For The Colder Times!

Sweet Potato Soup

Broccoli Cheddar Soup

Creamy Mushroom Soup

Clam Chowder

Butternut Squash Soup

Jerusalem Artichoke Soup

How to Store Creamy Celeriac Soup

You can store any leftovers in the refrigerator, in an airtight container, for up to 1-2 days.

How to Make Creamy Celeriac Soup

Cut the leek into pieces after removing the tougher outer leaves.

Remove the earthy parts of the celeriac with a very sharp knife.

Peel it completely.

Cut it into thick slices.

Cut the slices into sticks and then into cubes.

Pour two tablespoons of oil into a saucepan, add a sprig of sage and heat it for a couple of minutes.

Add the vegetables and brown them, then season with a pinch of salt.

Cover with water.

Put a lid on and cook the vegetables, for about 40 minutes.

Once cooked, blend until you have a smooth and homogeneous cream.

Add the cream or Greek Yogurt.

With a spatula, stir it into the soup.

Flavor with a grating of nutmeg and keep it warm.

Toast the hazelnuts in the oven for a few minutes.

Take them out of the oven and, once cold, break them roughly by crushing them with the blade of a knife.

Cut some sage leaves into strips.

Pour the cream into individual bowls and garnish with the hazelnuts.

Add the sage leaves, finely chopped.

Complete with a drizzle of raw olive oil and serve while the creamy soup is still piping hot. Enjoy!