Cream of Celeriac Soup
Velvety, earthy, and packed with comforting flavors, this Cream of Celeriac Soup is the perfect way to showcase the nutty-sweet charm of celery root. This easy-to-make recipe combines tender celeriac, a touch of potato for added creaminess, and aromatic notes of sautéed onion and garlic, all blended into a luxuriously smooth texture with a splash of heavy cream. Simmered in savory vegetable stock, this soup has a balanced richness that’s perfect for chilly days or as an elegant starter for a dinner party. The optional garnish of fresh thyme and a drizzle of olive oil adds a vibrant finish, while the entire dish comes together in under an hour. Ideal for celeriac lovers and soup enthusiasts alike, this delicious, gluten-free recipe is sure to become a staple in your rotation.
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Recipe Information
Ingredients
- 1 medium-sized (about 500g) celeriac (celery root)
- 2 tablespoons unsalted butter
- 1 medium-sized, diced yellow onion
- 2 cloves, minced garlic
- 1 small, peeled and diced potato
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 1 teaspoon (optional, for garnish) fresh thyme
- 1 tablespoon (optional, for drizzling) olive oil
Instructions
Peel the celeriac and dice it into approximately 1-inch cubes. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the diced celeriac and potato to the pot. Stir to coat the vegetables in the butter and cook for 3 minutes.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the celeriac and potato are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches, blending until creamy.
Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste.
Return the pot to low heat and warm the soup through, being careful not to let it boil.
Serve hot, garnished with fresh thyme and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 5280 mg | 230% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 28.0 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3690 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
