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Home » Salads, Soups, and Light Bites » Easy Celeriac Soup

Easy Celeriac Soup

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Celeriac soup rocks....a lot.

Mellow and earthy in flavour and perfectly Autumnal, it is super easy and healthy. A steaming bowl full of this on an Autumn day and you might as well be wearing an Aran jumper.

bowl of celeriac soup with a bread roll on a side plate
Celeriac Soup

. Celeriac is a vegetable that I have come to rather late in life and I am full of foodie regret. It is savoury in an mushroom/celery kind of a way, I can't get enough......

So this recipe for celeriac soup is simplicity itself. I simply roast it all together and blitz. Swirl some cream in (optional) and butter a bun or as my children say, some of my best bread rolls ever and all is good with the world, even if isn't.

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  • Celeriac Soup Recipe
  • Ingredients
  • Method
  • Tips For Celeriac Soup
  • Serving Suggestions
  • More Soup Recipes
  • Easy Celeriac Soup

Celeriac Soup Recipe

This is a soup of autumn comfort and full of roasted earthy goodness. With only a few ingredients you are a mere hour away from a big bellied cuddle in a bowl.

Ingredients

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  • 1 standard celeriac about 800-1000 grams
  • 1 medium white onion
  • 2 tbsps garlic oil
  • 500 mls chicken/veg stock
  • 1 tsp salt

Method

  • Peel and cut a standard celeriac into 5 cm or so chunks and do the same with a medium white spanish onion. I find it easier to peel the celeriac with a sharp knife carefully minding fingers of course, rather than using a vegetable peeler.
  • Smoosh them in a large roasting tray with a couple of tbsp of garlic oil and a tsp of fine sea salt.
chunks of celeriac and onion in a roasting tray
Celeriac and Onion Chunks
  • Pour in some chicken or vegetable stock and roast for an hour covered in silver foil at 200 C/400 F/Gas Mark 6
chunks of celeriac and onions in stock in a roasting tray
Celeriac and onions in stock
  • All that remains is to carefully remove from the oven and blitz to a puree. I have a food processor so I do it in there but you could decant to a large saucepan and use a hand held blender.
pureed celeriac soup in a food processor
Finished Soup
  • I usually find I need to add 250 mls of double strength stock ( I make 250 mls stock using the stock ingredients for 500 mls) to get the right thickness and I do like to add some double cream, about 4 tbsps.
  • This is entirely optional.
  • You also need to carefully season.
bowl of celeriac soup with a bread roll on a side plate
Celeriac Soup

Tips For Celeriac Soup

  • Only use one onion as the celeriac is a mellow flavour and easily lost.
  • Store covered in the fridge.
  • Add to stews and pasta for sneaky veg additions.
  • You can freeze in a stout tupperware container for up to a month. Defrost in the fridge.
  • Add 4 tbsps cream for added luxury.
  • To make this dairy free omit the cream and check that your stock is dairy free.
  • Season carefully.

Serving Suggestions

Serve with Cheese Scones, Cheese and Onion Scones or Savoury Muffins as sides.

More Soup Recipes

Baked Onion And Garlic Cream Soup

Thai Chicken & Noodle Soup

 Tuscan Tomato Bread Soup

bowl of celeriac soup with a bread roll on a side plate

Easy Celeriac Soup

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This is a simple Roasted Celeriac Soup that is big and mellow in flavour. Perfect Autumnal fayre.
4.84 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
0 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Soup
Cuisine Universal
Servings 6 people
Calories 49 kcal

Ingredients
 

  • 1 standard celeriac about 800-1000 grams
  • 1 medium white onion
  • 2 tbsps garlic oil
  • 500 mls chicken/veg stock
  • 1 tsp salt

Instructions
 

  • Preheat the oven to 200°C/400°F/Gas Mark 6
  • Peel and chop the celeriac and onion into roughly 5 cm chunks/wedges. Drizzle the garlic oil and scatter the salt over the veg. Mix the veg around in it and then pour in the stock. Cover with silver foil and bake in the oven for an hour or until the veg is soft.
  • Remove carefully from the oven and blitz. I add usually about 250 mls of double strength stock but you can add more or less to get the thickness you require. I do like to add 4 tbsps of double cream too but that is optional. Season carefully to taste.
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Notes

  • Only use one onion as the celeriac is a mellow flavour and easily lost.
  • Store covered in the fridge
  • Add to stews and pasta for sneaky veg additions.
  • You can freeze in a stout tupperware container for up to a month.
  • Add 4 tbsps cream for added luxury
  • To make this dairy free omit the cream and make sure your stock is dairy free.
  • Season carefully
  • All nutritional information is approximate and intended only as a guide.

Nutrition

Calories: 49kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 389mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword celeriac soup
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Comments

  1. Natalie Dawn

    September 16, 2019 at 12:40 pm

    Is celeriac peppery? I have never had it as I'm not too keen on root vegetables.. parsnips, turnips and sweade ?

    Reply
    • applytofaceblog

      September 20, 2019 at 5:10 am

      I don’t like parsnips, turnips or swede either! I think its more mushroom than anything. I love the stuff!

      Reply
      • Natalie Dawn

        September 20, 2019 at 7:31 am

        Yum yum I LOVE mushrooms! ? Thanks x

  2. Lisa

    September 16, 2019 at 9:46 pm

    5 stars
    Soup season my fave ❤️

    Reply
    • applytofaceblog

      September 20, 2019 at 5:09 am

      One of my top 3!x

      Reply
  3. Kat (The Baking Explorer)

    September 18, 2019 at 9:54 pm

    5 stars
    This is so perfect for soup season!

    Reply
    • applytofaceblog

      September 20, 2019 at 5:08 am

      Thank you, bring on the rain!

      Reply
  4. Michael Dolman

    June 19, 2021 at 12:15 pm

    5 stars
    Really nice - yes it’s summer - but I live in Scotland- and today was very autumnal. Will add this as one of my favourites- thank you

    Reply
    • Jenny

      July 05, 2021 at 11:17 am

      So glad you like it too. It is one of my absolute favourites, if not THE favourite. Thank you so much for letting me know.

      Reply
4.84 from 6 votes (3 ratings without comment)

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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