Celeriac (Celery Root) Soup

Printable Recipe

The ghoulish looking celeriac bulb transforms into an elegant, creamy soup with a delicate peppery celery flavour. This simple method of soup preparation can be used for a wide variety of root and other vegetables. If possible, use low sodium stock or bouillon so you can control the sodium. Otherwise, taste the soup before adding any salt.

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  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 large clove garlic, chopped
  • 1 baking potato (Idaho), peeled and chopped
  • 1 celeriac bulb (quartered, peeled, cubed and well-rinsed)
  • ½ tsp freshly ground pepper
  • ½ tsp salt
  • 3 cups chicken or vegetable stock
  • 1 to 2 tsp fresh thyme leaves, lightly chopped
  • ½ to 1 cup milk (fat content you prefer) or additional stock (Optional)
  • 1 tbsp finely chopped fresh flat-leaf parsley (Optional)


  1. In a large pot such as a Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, lower the heat to low and cook for a few minutes, stirring occasionally, until the vegetables are translucent.
  2. Stir in the potato, celeriac, and pepper.
  3. Add the stock and thyme.
  4. Bring the mixture to a boil, then turn the heat to simmer for about 25 minutes or until the potato and celeriac is soft.
  5. Using an immersion blender, puree the soup until smooth. (You could also use a potato masher.)
  6. Stir in the milk (or additional stock), starting with ½ cup and adding more if required to achieve the consistency you like.
  7. Once the soup has been puréed, stir in the parsley if using. If you wish to garnish the soup, drizzle on a few drops of olive oil and add a sprig of fresh thyme.