This Celeriac Soup is a warm, comforting dish that’s perfect for cooler days, offering a rich, earthy flavour that’s both satisfying and nourishing. Made with simple ingredients like celeriac, onions, and a touch of garlic, it’s a creamy, velvety soup that’s naturally vegan.
Celeriac Soup – Creamy and Comforting
Smooth and silky, this celeriac soup recipe is the perfect winter warmer, offering a rich and comforting texture that’s ideal for cold days. I love to serve it topped with crispy croutons, fresh thyme, crushed walnuts, and a drizzle of chilli oil for an extra layer of flavour and texture.
The soup is bursting with wonderful tastes, and there’s an unexpected twist: fennel. Originally, I planned to use leeks, but when I unpacked my weekly vegetable box from Sutton Community Farm, I discovered a beautiful fennel bulb and decided to give it a try instead.
The fennel added a lovely, slightly sweet and aromatic depth to the soup, perfectly complementing the earthy notes of celeriac and thyme. If you can’t find fennel, don’t worry—it’s easy to substitute with leeks for a similar, though slightly milder, flavour.
Instead of using cream, I’ve opted for cannellini beans to give this soup a wonderfully smooth and silky texture.
Celeriac itself, with its knobbly and slightly odd appearance, is a hearty winter vegetable that offers delicious earthy notes reminiscent of anise, celery, and hazelnuts. While it shines in soups like this one, it’s also fantastic when roasted, as in these Roasted Celeriac Steaks with Green Tahini Sauce, or used in crisp, tangy remoulade salads.
Why You’ll Love This Recipe
- Warm and Comforting – A silky-smooth soup that’s perfect for chilly winter days, offering rich, earthy flavours.
- Unexpected Twist – Fennel adds a delightful depth to the soup, but leeks can easily be substituted if needed.
- Versatile – Celeriac is a hearty, flavourful vegetable that works well in soups, roasts, and salads.
- Customisable Toppings – Top with croutons, thyme, walnuts, and chilli oil for a deliciously textured finish.
Here Are More Soup Recipes To Try
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.
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!
This post contains affiliate links*
Celeriac Soup Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
TO SERVE:
- croutons
- thyme
- walnuts
- chilli oil
Instructions
- Heat the olive oil in a saucepan.3 tbsp olive oil
- Add the finely chopped onion and celery as well as the crushed garlic. Fry gently until soft.2 sticks celery, 1 onion, 3 garlic
- Peel the celeriac and potatoes. Cut into small dice.600 g celeriac, 275 g potato
- Roughly chop the fennel bulb.275 g fennel bulb
- Add the vegetables to the pan. Add the thyme sprigs. Stir together under medium heat for a couple of minutes.3 sprigs thyme
- 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.1 litre vegetable stock
- 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.400 g can of cannellini beans
- Season to taste with lemon juice, salt and pepper.lemon juice to taste
- Serve this soup topped with croutons, thyme, crushed walnuts and a dash of chilli oil.croutons, thyme, walnuts, chilli oil
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/celeriac-soup/
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