Celeriac soup is the ultimate comfort in a bowl—creamy, smooth and earthy with a nutty undertone that warms you from the inside out. This humble root vegetable transforms into something truly elegant, making it perfect for everything from a relaxed weekday lunch to an impressive dinner party starter.
I’m a huge fan of championing under-loved vegetables, and celeriac soup is my love letter to this gnarly, brain-like root that too often gets overlooked. My kids lovingly (and hilariously) call it “Zombie-Brains Soup” thanks to celeriac’s odd, lumpy appearance—but trust me, there’s nothing scary about the flavour. Beneath that wild exterior lies a creamy, nutty, low-carb alternative to potatoes, and it blends into the silkiest, most satisfying soup you can imagine.
This recipe is easy, quick, and requires only a handful of ingredients you probably already have in the kitchen, celeriac is widely available at all major grocery chain stores. Whether you're meal-prepping, fighting off a winter chill, or planning a dinner party, this celeriac soup is a knockout.
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Why Celeriac Soup is Perfect for the Season
Celeriac shines brightest during autumn and winter, when its rooty, earthy character is at its peak. It’s naturally low in carbohydrates—about one-third the carbs of a potato—and its subtle celery flavour with nutty depth makes it incredibly versatile.
Serve it as a light first course or bulk it up with toppings like roasted hazelnuts or croutons for a heartier dish. I especially love it with sourdough toast with creamy Irish butter on the side. If you’ve been curious about what to make with celeriac, this is the perfect introduction. And if you love the soup as might as I do, visit my Soups section!
Ingredients
Celeriac root – The star of the dish. Creamy when cooked, with a mild celery-like flavour and a hint of nuttiness.
Celery ribs – These amplify the vegetal notes, adding a crisp green freshness that balances the earthiness of the celeriac.
Yellow onion – For gentle sweetness and aromatic depth, forming the flavour base.
Starchy potato – Acts as a natural thickener, replacing cream and giving the soup its rich, velvety texture.
Vegetable stock – Whether homemade or from a cube, it enhances the umami and brings everything together.
Unsalted butter – Adds richness and that signature comforting, creamy mouthfeel.
Salt & pepper – Final seasoning that brings the flavours alive. Add at the end to control the saltiness, especially if using stock cubes.
Croutons – For crunch and contrast, making each spoonful more satisfying.
See recipe card for quantities.
Instructions
This recipe is beautifully simple and forgiving—even beginner cooks will ace it.
- Step 1: Start by preparing your vegetables. Wash and peel the celeriac, potato and onion. Cube everything, and chop the celery ribs. In a large pot, melt the butter over medium heat, then sauté the onion for 3-4 minutes until soft.
- Step 2: Add the chopped celery ribs, stirring them through the onions and butter. Cook for another 2 minutes, releasing those lovely fresh aromatics.
- Step 3: Toss in your celeriac and potato cubes, mixing well with the other vegetables. Pour in enough vegetable stock to cover the veggies with 1–2cm extra. Simmer gently for about 15 minutes until the vegetables are fork-tender.
- Step 4: Blend everything until smooth—either directly in the pot with a stick blender or using a food processor. Add more stock if needed to adjust thickness. Season with salt and pepper to taste.
Hint: Don’t cover the pot tightly while simmering—trapped steam can make the potatoes soggy and dilute flavours.
How to Serve and Store
Serve hot with a scattering of fresh parsley and crunchy croutons. Add a drizzle of truffle oil or a spoonful of crème fraîche if you’re feeling fancy. It’s a great light lunch, dinner party appetiser, or even a savoury breakfast when topped with a poached egg.
To store: Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat gently on the hob, adding a splash of water or stock to loosen.
Top Tips:
You don’t need cream—potato gives this soup its dreamy texture.
Want added crunch? Top with toasted seeds, roasted chickpeas, or fried shallots.
Fancy extra flavour? A clove of garlic or thyme sprigs go beautifully here.
This soup freezes well, so batch cook and stash away for busy days.
Celeriac oxidises quickly—once peeled, pop into water with a splash of lemon if not cooking immediately.
FAQ
1. What does celeriac taste like?
Celeriac has a mild, celery-like taste with nutty and earthy notes. It’s savoury, slightly sweet, and pairs well with many other vegetables.
2. Can I make celeriac soup vegan?
Absolutely. Just use plant-based butter or oil instead of regular butter.
3. Can I add cream to this recipe?
You can, but you don’t need to. The starchy potato gives all the creaminess you need.
4. How do I know when celeriac is cooked through?
You should be able to pierce it easily with a fork—just like a boiled potato.
5. Can I use frozen celeriac?
Yes, but the flavour and texture are best with fresh. If using frozen, skip the peeling and go straight to the simmering step.
Related
Looking for other recipes like this? Try these:
- Roasted Pepper Soup Recipe
- Soljanka Recipe
- Shurpa with Chickpeas (Nohat Shurpa) Recipe
- Beetroot Soup – A Hearty, Vibrant, and Easy Comfort Dish
Pairing
These are my favorite dishes to serve with Celeriac soup:
- Green Salad with Chicken Recipe
- Cucumber and Mint Salad Recipe
- Salmon Shrimp Salad Recipe
- Chicken Peanut Salad Recipe
Celeriac Soup Recipe
A comforting, creamy soup made from simple ingredients, featuring nutty celeriac and naturally thickened with potato. Low-carb, hearty and warming.
Ingredients
- 1 celeriac root
- 3–4 celery ribs
- 1 yellow onion
- 1 large starchy potato
- 600 ml vegetable stock (homemade, cube, or concentrate)
- 1 knob unsalted butter
- Salt and pepper to taste
- Croutons to serve
Instructions
- Wash, peel, and cube the celeriac and potato. Chop the celery ribs and onion.
- In a large pot, melt the butter over medium heat. Add chopped onion and cook for 3–4 minutes until soft.
- Add chopped celery ribs and stir with the onion and butter. Cook for another 2 minutes.
- Add celeriac and potato. Pour in vegetable stock until vegetables are just covered, with 1–2cm of extra liquid.
- Simmer gently for 15 minutes until vegetables are tender.
- Blend until smooth with an immersion or jug blender. Add more stock if needed.
Season with salt and pepper to taste. Serve hot with croutons.
Notes
- Potato creates a naturally creamy base—no dairy needed.
- Use high-quality stock for best flavour.
- Adjust thickness by adding more or less stock.
- Freeze in individual portions for convenience.
- Add fresh herbs like thyme or parsley for extra aroma.
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