Here’s A Simple and Delicious Celery Root Soup Recipe To Warm You Up!
If you are looking for a creamy soup that is easy to make and surprisingly filling, this easy celery root soup is for you!
This soup is made with celery root – also commonly known as celeriac – and a few other common ingredients such as potatoes (or apples), onion, broth, cream, and spices.
It’s a classic soup that is enjoyed in several European countries, such as Germany, Poland, France, Hungary, Czechia and Denmark, but the exact recipes can vary slightly.
This recipe is for a classic German version of the soup, where it’s known as Selleriesuppe and is often eaten with homemade croutons (in Lisa’s family, they are called Bröckle or Semmelbrösel, but that’s a very regional term).
Ingredients
Here are the celeriac soup ingredients that you will need to make this tasty soup:
- Celery Root – Also known as celeriac; the main ingredient.
- Butter – Or a neutral cooking oil, such as canola oil or sunflower oil.
- Yellow onion – One large yellow onion or two small ones.
- Vegetable broth – Homemade or store-bought broth both works.
- Russet potatoes – Add creaminess and help thicken the soup, but they aren’t a mandatory ingredient.
- Salt – To enhance the overall flavor. Add to taste.
- Black pepper – For a hint of spice. Add to taste.
- Lemon juice – Freshly squeezed or store-bought lemon juice will work, but freshly squeezed is recommended for the best flavor.
- Whipping cream – We use 35% whipping cream, but heavy cream or half-and-half also work. Adjust to taste.
Recipe Tips and Substitutions
- Instead of potatoes, you can also add 2 apples to the soup for a slightly different flavor. Peel, core, and chop the apples, and add them to the pot with the celery root cubes.
- Feel free to adjust the amount of salt, pepper, and whipping cream to taste.
- If you prefer, you can leave the soup chunky – you don’t have to puree it.
- Don’t use green celery stalks as a direct substitute for celery root, since they have a different flavor, texture, and water content.
- We recommend serving the soup with croutons for some added flavor and texture. Simply cut some stale bread or rolls into small cubes and fry them in a pan with a little butter or oil until golden brown.
How to Make Celery Root Soup – Step by Step Instructions
In this section, we’ll show you exactly how to make this creamy celeriac soup. We’ve included all the recipe process photos so that you can visually follow along at home.
Of course, you can also find the recipe card with all the details at the end of this post.
Peel the celery roots and cut them into small cubes, about 1/2 inch.
Also, peel and cut the potatoes into small cubes and peel and finely chop the onion.
As mentioned above, you can also use apples instead of potatoes for a different flavor. Just keep in mind that the soup will be a little less creamy in that case.
Heat butter or oil in a large pot over medium heat, add the chopped onions and sauté for about 3-4 minutes, or until soft and translucent. Stir regularly.
Add the celeriac and potato cubes and cook for about 3 minutes, stirring regularly.
Pour in the vegetable broth and cover the pot with a lid.
Bring to a boil, then lower the heat and simmer, covered, for about 20 minutes, or until the vegetables are soft. Stir occasionally.
When the vegetables are soft, remove the pot from heat and use an immersion blender to puree the soup until smooth.
Alternatively, let the soup cool a little bit and then use a blender to puree it in batches.
Next, season the soup with a splash of lemon juice as well as salt and black pepper to taste.
Then stir in the cream and taste again. Adjust salt and pepper as needed.
Serve the soup hot, topped with homemade croutons (optional).
Storage Tips
If you have celery root soup leftovers, allow them to cool and then store them in a pot with a lid or a sealed container in the fridge for up to 3 to 4 days.
You can reheat this celeriac soup in a pot on the stove or microwave-safe bowls in the microwave.
For longer storage, you can also freeze the celery root soup for up to 3 months, but keep in mind that the cream may separate when thawed.
We don’t recommend freezing the soup if you’ve added potatoes and decided not to puree it.
FAQ
No. Celeriac and celery are not the same, although they are closely related. Celeriac – also known as celery root – is a variety of celery that is grown for its edible roots. It has a denser texture and lower water content than green celery stalks.
Another name for celeriac is celery root, which is a common name in North America, whereas in Europe the name celeriac is typically more common.
Celeriac tastes similar to stalked celery but with a more earthy flavor and texture. It can be enjoyed raw in salads, where it adds a crunchy and refreshing bite. When cooked, it becomes softer and sweeter, and can be used in soups, mashes, casseroles, and other dishes.
There are different versions of celeriac soup. One way to make celeriac soup is with celeriac (celery root), potato, onion, broth, cream, and spices. The soup is pureed until smooth, but can also be enjoyed chunky. Another common version of celery root soup in Germany uses apples instead of potatoes.
Related Recipes
If you enjoyed this recipe for celeriac soup, here are some other delicious soups and stews that might interest you:
- Cauliflower Soup
- German Potato Soup (Kartoffelsuppe)
- German Split Pea Soup (Erbsensuppe)
- Easy Sauerkraut Soup
- Simple Cabbage Potato Soup
Celery Root Soup
Ingredients
- 2 pounds celery root, also known as celeriac
- 2 tablespoons butter, or oil
- 1 large yellow onion
- 5 cups vegetable broth, approximately
- 2 medium russet potatoes
- salt, to taste
- black pepper, to taste
- 1 splash lemon juice
- 1/4 cup whipping cream, or heavy cream; more to taste
Instructions
- Peel the celery roots and cut into small cubes, about 1/2 inch. Peel and cut the potatoes into small cubes. Also peel and finely chop the onion.2 pounds celery root, 1 large yellow onion, 2 medium russet potatoes
- Heat butter or oil in a large pot over medium heat, add the chopped onions and sauté for about 3-4 minutes, or until soft and translucent. Stir regularly.2 tablespoons butter
- Add the celeriac and potato cubes and cook for about 3 minutes, stirring regularly.
- Pour in the vegetable broth and cover the pot with a lid. Bring to a boil, then lower the heat and simmer, covered, for about 20 minutes, or until the vegetables are soft. Stir occasionally.5 cups vegetable broth
- When the vegetables are soft, remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool a little bit and then use a blender to puree it in batches.
- Season the soup with a splash of lemon juice as well as salt and black pepper to taste.salt, black pepper, 1 splash lemon juice
- Stir in the cream and taste again. Adjust seasoning as needed.1/4 cup whipping cream
- Serve the soup hot, topped with homemade croutons (optional).
Notes
- Instead of potatoes, you can also add 2 apples to the soup for a slightly different flavor. Peel, core, and chop the apples, and add them to the pot with the celery root cubes.
- Adjust the amount of salt, pepper, and whipping cream to taste.
- If you prefer, you can leave the soup chunky – you don’t have to puree it.
- Don’t use green celery stalks as a direct substitute for celery root, since they have a different flavor, texture, and water content.
- We recommend serving the soup with croutons for some added flavor and texture. Simply cut some stale bread or rolls into small cubes and fry them in a pan with a little butter or oil until golden brown.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
