About the Recipe
I love celery root—aka celeriac. Just the smell of it being peeled is enough to make my mouth water. There’s something about that fresh, earthy, slightly nutty aroma that feels both grounding and exciting. It may not win any beauty contests at the market, but beneath that knobby exterior is one of my favorite cool-weather ingredients.
If you’ve tried my celery root remoulade, you already know how versatile and delicious this humble root can be. And if you’re a fan of soups like my turmeric coconut soup or creamy cauliflower soup, this one will definitely speak to you. In this recipe, celeriac really gets its moment—paired with buttery potato, a gentle kick of ginger, and just enough garlic to round everything out.
It’s creamy (without needing much cream), nourishing, and deeply satisfying. A perfect winter warmer that feels elegant, but totally unfussy.
A cozy, nourishing soup with unexpected depth
Naturally creamy, even with just a splash of milk or cream
Ginger and garlic bring a subtle but beautiful warmth
Comes together in under 40 minutes
What You'll Love
Can I make it dairy-free? Yes! Use olive oil instead of butter and replace milk or cream with coconut milk or oat milk for a vegan version.
What does celeriac taste like? It has a mild, earthy flavor—like a cross between celery and parsnip—with a natural creaminess when pureed.
Can I freeze it? Absolutely. Let the soup cool completely, then freeze in an airtight container for up to 3 months.
Frequently asked Questions
Ingredints Explained
Ingredients
1 large celery root, peeled and diced (~500–600 g)
1 large potato, peeled and diced (~300 g)
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated or finely minced
1 L vegetable or chicken broth (4 cups)
250 ml milk or cream (1 cup – use cream for a richer version)
2 tbsp butter or olive oil
Salt and pepper, to taste
Fresh herbs for garnish (parsley, chives, or thyme)
Preparation
Prepare the Vegetables: Peel and dice the celery root and potato into small cubes.
Sauté Aromatics: In a large pot, melt the butter or heat olive oil over medium heat. Add chopped onions, minced garlic, and grated or minced ginger. Sauté until the onions are soft and translucent.
Add Vegetables: Add the diced celery root and potato to the pot. Stir well to coat the vegetables with the aromatics.
Cook Vegetables: Cook for about 5 minutes, allowing the vegetables to slightly brown and develop flavor.
Add Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer until the vegetables are tender (usually around 20-25 minutes).
Blend Soup: Once the vegetables are tender, use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy.
Add Milk or Cream: If you want a creamier soup, add milk or cream to the blended soup. Stir well and heat through.
Season to Taste: Season the soup with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed.
Serve: Ladle the soup into bowls and garnish with fresh herbs.