Easy Celeriac Soup

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

Celeriac Soup

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 it damn well isn't.

My children still don't do soup so I have it almost all to myself. I do throw some in a stew or suchlike if I'm making something appropriate and nobody knows about it.

Sneaky veg woman strikes again...take that pasty carb child....

 I have recently returned from a girl's holiday to Ibiza......I know. Even the woman exchanging my Euros at Tesco was taken aback.

Her assistant snapped her head around the corner to get a good look at me. We all giggled at the preposterous nature of my holiday but secretly I felt like going straight to Top Shop to buy a crop top and hot pants.

Damn all these raised eyebrows.......it's not that ridiculous people..........

I went home dejected and studied my turkey chin from a few angles until school pick up time.

However, surrounded by very young people in gold thongs and not much else, we defiantly blazed a care free middle aged trail in much the same way as we have always done.....with youthful gay abandon.

Having been friends for the last twenty years or so, everything was as it always has been, apart from the much bigger bellies. All the better to jiggle with laughter.....a true gift of the middle aged.

Laughing hard at our age can be rather treacherous though.

Doesn't she always damn well giveth and then taketh away......

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.

Celeriac soup ingredients

I simply peel and cut a standard celeriac into 5 cm or so chunks and do the same with a medium white spanish onion. I smoosh them in a large roasting tray with a couple of tbsps of garlic oil and a tsp of fine sea salt.

Celeriac and Onion Chunks

I pour in some chicken or vegetable stock and roast for an hour covered in silver foil at 200 C/400 F/Gas Mark 6

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.

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.

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.

4.8 from 5 votes

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Easy Celeriac Soup

This is a simple Roasted Celeriac Soup that is big and mellow in flavour. Perfect Autumnal fayre.

Course Soup

Cuisine Universal

Keyword celeriac soup

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 people

Calories 49 kcal

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Ingredients

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

Metric - U S Customary

Instructions

1. Preheat the oven to 200°C/400°F/Gas Mark 6

2. 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.

3. 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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Recipe 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

Nutrition Facts

Easy Celeriac Soup

Amount Per Serving

Calories 49 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 389mg17%

Potassium 27mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin C 1mg1%

Calcium 4mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Baked Onion And Garlic Cream Soup

Baked Onion and Garlic Soup

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Tuscan Tomato and Bread Soup.

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