Easy Roasted Celeriac Soup has delicious earthy tones from the roasted celeriac, subtle sweetness from the roasted garlic and tanginess from added lemon juice. This nutritious, vegan soup is so easy to make.
If you’re looking for a celeriac soup recipe without cream and low in fat then this soup is perfect for you.
What is Celeriac?
Celeriac, is a round, knobbly root vegetable with thin green stalks and leaves that look similar to celery. However, if you buy celeriac and don’t grow it yourself, then the stalks will have been removed.
Also known as celery root, knob celery and turnip–rooted celery, celeriac originates from the Meditteranean.
It has a flavour akin to a cross between celery and parsley which are from the same botanical family, Umbelliferae. Dill, anise, carrots, caraway, celery, chervil, cilantro, cumin, fennel and parsnips can also be found in the same family.
Why is Celeriac good for Soup?
Celeriac is inexpensive, low calorie, marries well with other flavours and roasting brings out it’s full flavour in this simple, healthy soup.
Benefits of eating Roasted Celeriac Soup
Celeriac is rich in a number of essential nutrients. Here are some of the key nutritional benefits of celeriac:
- Fibre: Celeriac is a good source of fibre, which can help promote digestive health and keep you feeling full and satisfied.
- Vitamins and Minerals: Celeriac is a good source of vitamins C, K, and B6, as well as potassium and phosphorus. Vitamin C is an antioxidant that helps boost the immune system, while vitamin K is important for blood clotting and maintaining strong bones.
- Low in Calories: Celeriac is a low-calorie vegetable, making it a great option for those trying to maintain a healthy weight. Cooked celeriac contains only 14 calories per 100 grams/3.5 ounces.
- Supports Gut Health: Celeriac is a prebiotic food, meaning it helps feed the good bacteria in your gut, promoting overall gut health and in turn general health.
How to prepare Celeriac
- Place celeriac under running water to wash away any dirt if necessary.
- Use your largest sharp kitchen knife to cut off the top and bottom (which will provide a flat surface for the celeriac to stand on).
- Place celeriac upright on a chopping board.
- Starting from the top, cut the celeriac skin off down towards the board in a thin layer.
- Repeat all the way around the celeriac until all skin removed.
- Any blemishes can be removed with a paring knife.
- Then cut thick slices (down from top to bottom). Do not attempt to stick knife into the middle of the celeriac or it will get stuck!
- Slice the slices into thick strips and then slice the strips into cubes (about the size of dice).
Roasted Celeriac Soup Ingredients
- Celeriac: Like all root vegetables, size is everything so if you can get hold of smaller celeriac then there’ll be more flavour than a big one. Just make sure whatever you use is fresh and not hollowed out or rotting.
- Garlic bulb: I only have one stipulation here, that it’s not Chinese. Look for garlic that still has the roots attached.
- Olive oil or light olive oil: Don’t use extra virgin olive oil which is best consumed at room temperature.
- Vegetable stock – use 2 good quality cubes or powdered bouillon, not the cubes you crumble.
- Lemon juice – freshly squeezed.
- Chives – for garnishing. Fresh are best but you could use good quality dried ones.
- Seasoning – I love freshly ground sea salt or Malden salt flakes and freshly ground pepper.
How to make Celeriac Soup (full recipe at bottom of page)
- Preheat oven and place diced celeriac into a bowl and combine with olive oil.
- Tip celeriac onto a baking tray (spreading out evenly), add garlic bulb and season with salt and pepper.
- Roast for 45 – 55 minutes until celeriac is golden.
- Allow to cool for a few minutes then cut the top off the garlic.
- Squeeze garlic into a pan, add the roasted celeriac, stock and lemon juice.
- Blend until smooth.
- Heat through, adjust seasoning. and serve with snipped chives.
Serving Suggestions and Variations for Roasted Celeriac Soup
I’ve suggested snipped chives but you could also garnish with:
- Easy Garlic Croutons
- Celeriac stalks and leaves finely chopped (if your celeriac is whole and not had stalks removed).
- Grinding of dried chilli & garlic
- Crispy Onions
- Extra Virgin Olive Oil – just swirl on top.
Crusty bread was made for this soup, here are my suggestions:
- Slow Cooker Sourdough Bread
- Easy Cheesy Jalapeno Soda Bread
- Spelt & Chia Fishtail Plait Loaf
- Easy Cheesy Chilli Cob (no knead)
- Za’atar & Olive Focaccia
- Poppy & Sesame Seed Bread Rolls
- Pesto & Garlic Beer Bread
If you want to switch things up a bit then why not substitute some of the celeriac for potato or carrot etc which would also roast well!
You could also add your favourite spices eg turmeric, coriander, curry powder etc to the celeriac before roasting to add another flavour dimension.
How long will celeriac soup keep?
Easy Roasted Celeriac Soup will keep for 3 – 4 days (covered) in the fridge.
Can you freeze leftover soup?
Yes, you can freeze celeriac soup in a plastic lidded jug or Tupperware style container. Just thaw overnight in fridge before re-heating.
Use your largest knife to prepare the celeriac and sharpen if before you start!
Have fun with this healthy, tangy soup. Once you’ve tried it you can adapt it no end.
Do share your thoughts on my Easy Roasted Celeriac Soup by leaving a comment and rating below when you’ve made it.
Pin Easy Roasted Celeriac Soup for later!
NB: Recipe previously posted 14 August 2015.
Easy Roasted Celeriac Soup
- 1 large kitchen knife, sharp
- 1 mixing bowl
- 1 large spoon
- 1 chopping board
- 1 large baking tray
- 1 large pan
- 1 metal spatula
- 1 hand held blender or liquidiser
- 1 pair kitchen scissors
- 1 kilogram celeriac diced
- 1 garlic bulb preferably large
- 3 tablespoons olive oil
- 1.45 litre vegetable stock made with 2 stock cubes
- 1 tablespoons lemon juice or to taste
- salt and freshly ground pepper
- 5 g chives (snipped with kitchen scissors)
- Preheat the oven to 190°C.
- Put the celeriac and olive oil in a bowl to combine.
- Spread the celeriac out on a baking tray, add the whole garlic bulb and season with salt and pepper.
- Place in the oven and roast for 45 – 55 minutes (turning the celeriac a couple of times) until celeriac is golden.
- Remove tray from oven and allow to cool for a few minutes.
- Slice the top off the garlic bulb.
- Squeeze the roasted garlic into a large pan (discarding the skin) and add the roasted celeriac, stock and lemon juice.
- Blend until smooth (I use a stick blender).
- Heat through, adjust seasoning if necessary and serve with a garnish of snipped chives and some crusty bread.