If you’ve never had celery root soup (a.k.a. celeriac soup), now is the time to try! It’s smooth and creamy, with a lightly celery flavor. Serve it up with the optional toppings for extra flavor — it will remind you of a classic potato soup. If you want more ways to use celeriac, try it in low carb beef stew, corned beef and cabbage, or loaded celery root salad in my Easy Keto Carboholics’ Cookbook.
Celeriac Soup Ingredients
This section explains how to choose the best ingredients for cream of celery root soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Olive Oil – Used for sauteing. Avocado oil is also fine to use. Butter can also be okay if you don’t turn up the heat too high.Garlic – Use fresh garlic cloves for best flavor or jarred garlic for convenience.Onion – I used a white onion, but you could also use a yellow onion. Chopped leeks would also be a delicious option.Bay Leaf – This addition gives classic soup flavor.Celery Root – Look for celery roots that are about 4-5 inches in diameter and don’t have any visible bruising or soft spots. You will peel it, so don’t worry about the rough exterior. Use a sharp knife to cut into one-inch cubes.Cauliflower Florets – This addition gives the consistency of a celery root and potato soup — without the potatoes!Chicken Broth – I like to use organic chicken broth, but feel free to use your favorite type and brand or vegetable broth. If you’d like to lower the sodium, use low-sodium broth and if you’d like a richer flavor, try bone broth. Sea Salt & Black PepperHeavy Cream – This helps give a creamy, luxurious texture. If you want a dairy-free option, you can use full-fat coconut milk instead.Toppings – These toppings are optional, but recommended: cheddar cheese, cooked bacon, green onions (or fresh herbs, such as fresh parsley, thyme sprigs, or chives), and freshly cracked black pepper.
How To Make Celery Root Soup
This section shows how to make cauliflower and celery root soup with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. If you’re new to cooking with celery root, these answers to common questions will get you comfortable.
What Is Celery Root?
Celery root, also known as celeriac, is a root vegetable with abumpy brown exterior and smooth, white interior. Contrary to the name, it is not the root of celery stalks; it’s just a related veggie. It has a mild, sweet, subtle celery flavor, and when cooked, resembles the texture of potatoes.
Is Celery Root Good In Soups?
Yes, celery root has a subtle celery flavor and a texture similar to potatoes — both of which are fantastic in soups. You can use celery root in soup or anytime you want a healthier, lower carb swap for potatoes. For this celeriac soup recipe, I opted for a “loaded potato soup” experience.
Do You Peel Celeriac Before Cooking?
Yes, you’ll want to peel the celeriac root before cooking it. The exterior is bumpy and dirty, so not something you’ll want to eat, but the inside once you peel it is very similar to a turnip or potato.
Storage Instructions
Store soup in the refrigerator for 3-4 days.
Can You Freeze Celery Root Soup?
Yes, you can freeze celery root soup in a glass storage container for 2-3 months.
Reheating Instructions:
Reheat the soup in a large saucepan or in the microwave, until hot.
More Easy Creamy Soup Recipes
If you love creamy, vegetable-based healthy soups all winter like I do (I’ve got to stay warm in Minnesota somehow!), try these next: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! Nutrition facts do not include optional toppings.
