Celery Root Soup

Celery Root Soup
Serves: 8 servings 
  • 3 tbsp Olive Oil
  • 3 lbs. Celery Root, peeled and cut into 1 inch cubes (2 large/4 small)
  • 2 Leeks, cleaned and roughly chopped
  • 2 Parsnips, peeled and cut into 1 inch cubes
  • 1 Apple, cored and chopped
  • 5 Garlic Cloves, peeled and smashed
  • 6-8 cups Water or Vegetable Stock, as needed
  • ½ tsp Finely ground white pepper, to taste
  • Salt, to taste
  • Good Olive Oil, for finishing
  • Microgreens, for finishing
  • Place a large stock pot or dutch oven over medium-high heat, and add the olive oil. Add the leeks, garlic, and a big pinch of salt, and sauté for 5-7 minutes, or until the leeks have started to turn translucent and a bit of color has started to develop on the bottom of the pot. Stir occasionally, being careful not to let the garlic burn.
  • Add the celery root, parsnips, apple, and 6 cups of water or vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook, covered until the celery root and parsnip are tender, about 40-50 minutes.
  • Puree with an immersion blender, or carefully transfer, in small batches, to a regular blender and puree until smooth. 
  • If the consistency of the soup is too thick, add the remaining water or vegetables stock, as needed. Add the white pepper and salt, to taste.
  • Stir in a couple tablespoons of good olive oil before serving, or top with drizzle of oil in the bowl for garnish. Finish with a pinch microgreens.


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1 comment

  • Connie

    Thank you for this recipe. I love Celaric and always add it to my home made chicken soup for the inital low and slow simmer. I never considered I could use it as a soup on its’ own. Can’t wait to make this.

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