Did you know you can make a delicious soup with celeriac as the star ingredient? Today, I’m going to share a recipe for creamy celeriac soup.
Table of Contents
Why this Recipe Works
This is truly a winter soup, just like my Dutch pea soup recipe. I combined celeriac with cauliflower and roasted garlic. The result is an incredibly creamy soup without any cream. Highly recommended!
Winter Soup Made from Celeriac
I like to cook with seasonal vegetables, especially when it comes to soup recipes. Celeriac is typically associated with winter, but I think it also fits well in the fall. Before you know it, it will be winter again!
What makes this soup so typical of fall and winter? It’s because of the vegetables used in this soup, of course, but also because of its texture. It’s a slightly thicker soup with a creamy texture that warms you right up. It’s the perfect comfort food after a nice walk outside in the cold.
Ingredients for Celeriac Soup
This rich and creamy soup is filled to the brim with vegetables and flavor. I will list the ingredients for you below:
- Celeriac: a beautifully rich vegetable with lots of flavor and the star of the show
- Cauliflower: adds an earthy tone and makes the soup nice and creamy
- Garlic: one of my favorite aromatics and very tasty in this soup
- Vegetable broth: keeps this soup vegetarian, even vegan
Celeriac Soup with Roasted Garlic
Another key flavor enhancer in this soup is the roasted garlic. Roasting the garlic in the oven first makes it taste much milder yet still very flavorful. I highly recommend using garlic this way in soups. It combines very well with the other ingredients in this celeriac soup.
If you have some extra time, you could make some soft buns or a nice focaccia. Trust me, it’s delicious with a bowl of soup.
Cauliflower and Celeriac Soup Toppings
This celeriac and cauliflower soup is tasty on its own, but some seeds and a little bit of pesto is a delicious addition. I actually tried it by chance because I had a little left over. That’s how it often goes, and that’s what I love about cooking! It’s always an experiment with sometimes unexpected twists and results. In this case, the result was very good.
FAQ Celeriac Soup
What do I serve with this soup?
You can have it for lunch or dinner, since it is very filling, with a sandwich, some sourdough or other baked goods.
Is this soup suitable for vegetarians?
Absolutely! It’s even vegan and super creamy without using cream.
Can I freeze this soup?
Yes, it freezes really well since there is no dairy in it.
Ingredients
- 500 gram cauliflower
- 600 gram celeriac
- 1 bulb garlic
- 1250 ml vegetable broth
- Olive oil, pepper and salt
Equipment
- Aluminum foil
- Baking sheet
- Soup pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat.
- Cut off the top of the garlic bulb. Drizzle with olive oil and season with salt and pepper. Wrap it in aluminum foil and place it on a baking sheet.
- Peel the celeriac. Cut the celeriac and cauliflower into large pieces. Mix with pepper, salt, and olive oil. Spread them out on the baking sheet next to the garlic.
- Grill the vegetables in the oven for 30 minutes.
- Heat a little olive oil in a large soup pot and add the grilled vegetables and three cloves of roasted garlic.
- Add the broth to the vegetables and let the soup simmer for another 10 minutes.
- Puree the soup until smooth using an immersion blender, then season to taste with salt and pepper. Garnish with parsley pesto and croutons, if desired.
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