Celery Root Soup

Why You’ll Love This Recipe

You’ll love this Celery Root Soup because it’s creamy, flavorful, and simple to prepare with wholesome ingredients. Celery root brings a subtle sweetness and nuttiness, while cauliflower enhances the smooth texture. It’s naturally low-carb, gluten-free, and keto-friendly, with the option to make it dairy-free. The toppings add layers of flavor, making each bowl customizable and extra delicious.

Ingredients

2 tbsp olive oil
2 cloves garlic, minced
1/2 cup onion, diced
1 medium bay leaf
1 lb celery root, cubed
1 cup cauliflower florets
6 cups reduced-sodium chicken broth
1 tsp sea salt
1/2 tsp black pepper
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)

Optional Toppings (Recommended!)
1/2 cup cheddar cheese, shredded (skip for dairy-free)
1/3 cup green onions, chopped
Fresh cracked black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add garlic and onion, cooking for 3–4 minutes until fragrant and softened.
3. Stir in the bay leaf, celery root, and cauliflower. Cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
5. Remove the bay leaf. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
6. Stir in the heavy cream or coconut milk. Adjust seasoning to taste.
7. Serve hot with optional toppings like cheddar cheese, green onions, and extra black pepper.

Servings and timing

This recipe serves 6 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Add a pinch of nutmeg for warmth and depth.
• Replace chicken broth with vegetable broth for a vegetarian version.
• Swirl in a drizzle of truffle oil for a gourmet touch.
• Add a handful of spinach or kale before blending for extra greens.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What does celery root taste like?

Celery root has a mild, earthy flavor with hints of celery and parsley, slightly nutty and sweet.

Do I need to peel celery root?

Yes, the skin is thick and fibrous, so it should be peeled before cooking.

Can I make this soup dairy-free?

Yes, substitute full-fat coconut milk for heavy cream and skip the cheddar topping.

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works just as well and doesn’t affect the flavor.

How thick will the soup be?

The soup blends into a smooth, velvety texture. You can adjust thickness by adding more broth if desired.

Can I make this soup vegan?

Yes, simply use vegetable broth and coconut milk instead of chicken broth and heavy cream.

What can I serve with celery root soup?

It pairs well with crusty bread, a fresh salad, or a protein like roasted chicken.

How do I blend the soup safely?

If using a blender, let the soup cool slightly and blend in batches to avoid steam buildup.

Can I add potatoes to this soup?

Yes, adding potatoes will make the soup thicker and heartier, though it increases carbs.

Can I freeze this soup?

Yes, it freezes well. Just cool completely before transferring to freezer-safe containers.

Conclusion

Celery Root Soup is a creamy, nourishing recipe that brings out the subtle sweetness and nuttiness of celery root. With its smooth texture, customizable toppings, and option for dairy-free preparation, it’s a versatile dish that works as both a starter and a satisfying main. Perfect for cozy dinners or meal prep, this soup is a wonderful way to enjoy a seasonal root vegetable.

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