I’ve been cooking celery root for years in salads, soups, just plain roasted and in purees. It’s one of my favorite foods and this Celery Root Soup is really healthy, while also being naturally creamy and hearty.
I love making this Celery Root Soup for parties and serving it in little shot glasses. The same goes for kids as they tend to love foods served in cool little containers. If I offer this soup in a big bowl it might get snubbed, but in shot glasses to sip on it’s a different story.
I have to say that celery root (also known as celeriac) really is the ugly ducking of vegetables. For years I would pass it at the market, not thinking it looked at all appetizing and not really knowing what to do with it. Sometimes when ingredients look like a ton of work, I shy away.
BUT what was I thinking? Inside that ugly duckling is a culinary swan! Celery root is amazing! When cooked it has the consistency of potato, but it has a rich celery taste. I recently made this recipe for my friend Staci’s baby shower and served it in little shot glasses, but as I was preparing it, Kenya was pleading with me for a taste. He ended up drinking 3 glasses which he obviously loved. He consumed more soup in one sitting then any of the ladies at the party! Smart man. When your kids try and love this, they’ll have him to thank.
And to make it even better, a half cup serving of celery root has around 40 calories to boot, making it a really low fat and carb root vegetable as well. It’s also perfect in my Celery Root and Potato Puree that I always made for my kids when they were babies trying out new foods.
For more help with this recipe, watch How to Prepare Celery Root.
Celery Root Soup
- 1 tablespoon butter or olive oil
- 2 leeks, white and light green part only, chopped
- 2 celery root bulbs (about a pound each), peeled and chopped
- 1/2 teaspoon kosher salt
- 32 ounces chicken or vegetable stock
- In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
- Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
- Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
- To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
The olive oil is a vegan alternative to the butter. I have updated the recipe to make it more clear! It doesn’t come out quick as thick as potato soup, but does come out thicker than a broth soup!
I’m eating this right now lunch. Is it supposed to be watery? It tastes great even if it is watery. I just thought it would be thick like a potato soup.
I didn’t add the oil because I thought that if I used the butter to sauté the leeks then that was why the oil was on the ingredients list. The instructions didn’t say where to add the salt, butter and oil. Could you clarify, please?
Everyone loved this soup! Thanks for great recipe. Second pot simmering now – leeks and celeriac from CSA.
This is such a cool recipe. Going to try this one for my daughter.
This sounds wonderful!
I love this soup and have been making it for years. I also make the exact same soup with cauliflower instead of the celery root and sometimes add shallots to it as well. So good!!
Kudos for posting this. It resolved a lot of doubts that I had.
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