This smooth and creamy celeriac soup recipe is bursting with flavour.
Smooth and silky, this celeriac soup is the perfect winter warmer recipe. I like to serve it topped with croutons, thyme, crushed walnuts and a dash of chilli oil.
Bursting with wonderful flavours and an unexpected ingredient: fennel. I originally planned to make it with leeks but when I unpacked my weekly vegetable box from Sutton Community Farm I found a beautiful fennel bulb and decided to try it instead.
I was not disappointed as along with thyme, fennel adds some wonderful flavours to this recipe. If you do not have any fennel, feel free to use a leek instead!
Knobbly and odd-looking, celeriac is a hearty winter vegetable that has delicious earthy notes of anise, celery and hazelnuts. I like it in soups, but also roasted like in these Roasted Celeriac Steaks with Green Tahini Sauce or in remoulade salads.
How to make this celeriac soup recipe
First, you will need to gently fry some onion, celery and garlic into some olive oil. Then all you have to do is add the diced celeriac, potato and chopped fennel to the saucepan alongside some thyme sprigs. Top the vegetables with some vegetable stock and cook covered for 20 to 25 mins.
As with many of my soup recipes, I liquidise the soup directly in the pan with a handheld immersion blender (such as this Kenwood Hand Blender *).
To make this celeriac soup extra creamy, I add a can of cannellini beans. They also add some low-fat plant-based proteins to this dish which is a nice added bonus.
Here are more soup recipes you may like to try:
I hope you enjoy this celeriac soup as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 3 tbsp olive oil
- 2 sticks celery
- 1 onion
- 3 garlic
- 600 g celeriac
- 275 g potato
- 275 g fennel bulb
- 3 sprigs thyme
- 1 litre vegetable stock
- 400 g can of cannellini beans
- lemon juice to taste
- chilli oil
- Heat the olive oil in a saucepan.
- Add the finely chopped onion and celery as well as the crushed garlic. Fry gently until soft.
- Peel the celeriac and potatoes. Cut into small dice.
- Roughly chop the fennel bulb.
- Add the vegetables to the pan. Add the thyme sprigs. Stir together under medium heat for a couple of minutes.
- Add the vegetable stock. Bring to the boil then reduce the heat to medium and cook covered for 20-25 minutes under the vegetables are cooked. Stir from time to time.
- Once the vegetables are cooked, liquidise the soup with a handheld immersion blender.
- Rinse and drain the cannellini beans. Add to the soup and liquidise again.
- Season to taste with lemon juice, salt and pepper.
- Serve this soup topped with croutons, thyme, crushed walnuts and a dash of chilli oil.
I cannot wait to see your posts!