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Celeriac Soup

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Celeriac Soup recipe

Celeriac is not the most attractive of vegetables. It’s large rough uneven surface and gnarled roots don’t make it the prettiest veetable on the block, nor appealing to look at, and I think that’s the reason why I hadn’t tried it.  But the other day I was at the supermarket and saw an abundance of celeriac and finally decided it was time to overlook it’s appearance and give it a try.

Celeriac is a variety of celery grown for it’s edible roots, which is why it’s sometimes, wrongly, called celery root. As far as taste goes it has a slight nutty celery taste, with a texture similar to parsnip. Celeriac is very low in calories, high in vitamin C (in fact it contains twice the vitamin C of celery), high in fibre and vitamin B6. You can eat it raw or cooked, and also, thanks to it’s smooth creamy texture when cooked, it’s a wonderful and healthy substitute for mashed potatoes as it contains one third the calories and carbs of potato.

With my newly acquired Celeriac I pondered what to do with it and soup immediately sprang to mind, as it’s my favourite winter meal. It’s also healthy, which is an important consideration with our wedding happening in 4 weeks!

This Celeriac Soup recipe, which comes from the immensely talented Hugh Fearnley-Whittingstall, is the perfect introduction to Celeriac.  It’s wonderfully velvety and has a beautiful slightly nutty celery flavour. So if you haven’t tried Celeriac, take advantage of it being in season at the moment and try this beautifully warming winter soup.

So tell me, have you tried Celeriac before? What did you think of it and what are your favourite ways to enjoy Celeriac?

Celeriac Soup recipe

 

Celeriac Soup

Minimally adapted from Hugh Fearnley-Whittingstall
3.42 from 17 votes
Print Pin Rate
Course: Appetiser
Cuisine: vegetarian
Keyword: Celeriac Soup, soup recipe
Total Time: 45 minutes
Calories: 132kcal
Author: Delicious Everyday
6 servings

Ingredients

  • 2 tbs of olive oil
  • 1 celeriac peeled and cut into cubes
  • 1 large potato peeled and cut into cubes
  • 1 Leek trimmed, washed and roughly sliced
  • 1 Onion peeled and roughly chopped
  • 1 clove Garlic sliced
  • 4 cups vegetable stock
  • salt and pepper to taste
  • leaves a handful of parsley washed and roughly chopped
US Customary - Metric

Instructions

  • Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
  • Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
  • Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.

Notes

Celeriac Soup recipe

Celeriac is not the most attractive of vegetables. It's large rough uneven surface and gnarled roots don't make it the prettiest veetable on the block, nor appealing to look at, and I think that's the reason why I hadn't tried it.  But the other day I was at the supermarket and saw an abundance of celeriac and finally decided it was time to overlook it's appearance and give it a try.
Celeriac is a variety of celery grown for it's edible roots, which is why it's sometimes, wrongly, called celery root. As far as taste goes it has a slight nutty celery taste, with a texture similar to parsnip. Celeriac is very low in calories, high in vitamin C (in fact it contains twice the vitamin C of celery), high in fibre and vitamin B6. You can eat it raw or cooked, and also, thanks to it's smooth creamy texture when cooked, it's a wonderful and healthy substitute for mashed potatoes as it contains one third the calories and carbs of potato.
With my newly acquired Celeriac I pondered what to do with it and soup immediately sprang to mind, as it's my favourite winter meal. It's also healthy, which is an important consideration with our wedding happening in 4 weeks!
This Celeriac Soup recipe, which comes from the immensely talented Hugh Fearnley-Whittingstall, is the perfect introduction to Celeriac.  It's wonderfully velvety and has a beautiful slightly nutty celery flavour. So if you haven't tried Celeriac, take advantage of it being in season at the moment and try this beautifully warming winter soup.
So tell me, have you tried Celeriac before? What did you think of it and what are your favourite ways to enjoy Celeriac?
Celeriac Soup recipe

Nutrition

Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Sodium: 742mg | Potassium: 525mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11.6% | Vitamin C: 19.4% | Calcium: 7% | Iron: 12.5%
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Reader Interactions

Comments


  1. A good recipe to follow, the soup is easy to make, and it’s delicious. I love celeriac and this soup makes the flavour come to life. I did add a jalapeño to it because I am a chilli addiction.

    Reply

  3. That’s a beautiful looking soup and yes, if my wedding was in four weeks time I’d be looking for healthy, low-calorie meals too! I love celeriac but I don’t cook it often enough. I love it in mashed xx

    Reply

  4. Jennifer, this does look like a great introduction to Celeriac. I love hearty pureed soups.
    I usually make a potato and celeriac gratin that’s a Chez Panisse recipe.
    Have a great weekend,
    xo
    E

    Reply

  5. Yes, I have! (I have a couple of celeriac soups in our blog). The first time I heard of it my blogging partner had come from a trip to the mountains where celeriac is grown here. I was intrigued, and once I found it in the supermarket I was hooked.

    Like you say, it’s an ugly vegetable, and not very photogenic, but is it ever delicious. Shame it is so underrated.

    Reply

  10. This looks delicious Jennifer! I am the same, I have always been meaning to try celeriac but just haven’t gotten to it yet. I think you have inspired me to go out and get some while they are in season though!

    Good luck with everything for your wedding, I hope you are enjoying the process and not stressing about it!

    Reply

  14. I love celeriac!!! It’s ugly indeed but the taste is fantastic and quite versatile too. I think my favorite is to have it as soup but I also like it together with potatoes in a mashed potatoe dish. Gives it a very different flavor which works great with roast veggies!

    Reply

  20. Snap! I made cauliflower and celeriac soup on Sunday! As for ther uses, I grew up eating celeriac and apple remoulade (slaw) but as a child I didn’t enjoy the strong earthy, nutty flavour as much as I do now. Will have to try your soup, Mr loves it. PS aren’t you supposed to be getting married???

    Reply

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