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You are here: Home / Vegetarian / Easy Roasted Celeriac Soup

Easy Roasted Celeriac Soup

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Overhead shot of Easy Roasted Celeriac Soup in a bowl with sliced bread and chive garnish in a bowl.
Easy Roasted Celeriac Soup Pinterest image
Easy Roasted Celeriac Soup Pinterest image
Easy Roasted Celeriac Soup Pinterest image
Easy Roasted Celeriac Soup Pinterest image
Easy Roasted Celeriac Soup Pinterest image
Easy Roasted Celeriac Soup Pinterest image
Easy Roasted Celeriac Soup Pinterest image
Easy Roasted Celeriac Soup Pinterest image
Easy Roasted Celeriac Soup Pinterest image

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.

Overhead shot of Easy Roasted Celeriac Soup in a bowl with sliced bread, scattered garlic and chive garnish in a bowl.

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.

Overhead shot of Easy Roasted Celeriac Soup in a bowl with sliced bread and chive garnish in bowl.

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:

  1. Fibre: Celeriac is a good source of fibre, which can help promote digestive health and keep you feeling full and satisfied.
  2. 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.
  3. 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.
  4. 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.
Overhead shot of Easy Roasted Celeriac Soup in a bowl with sliced bread and chive garnish in a bowl.

How to prepare Celeriac

  1. Place celeriac under running water to wash away any dirt if necessary.
  2. 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).
  3. Place celeriac upright on a chopping board.
  4. Starting from the top, cut the celeriac skin off down towards the board in a thin layer.
  5. Repeat all the way around the celeriac until all skin removed.
  6. Any blemishes can be removed with a paring knife.
  7. 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!
  8. Slice the slices into thick strips and then slice the strips into cubes (about the size of dice).
Easy Roasted Celeriac Soup in a bowl with sliced bread and chive garnish in bowl.

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.
Ingredients for Easy Roasted Celeriac Soup

How to make Celeriac Soup (full recipe at bottom of page)

  1. Preheat oven and place diced celeriac into a bowl and combine with olive oil.
    Diced celeriac in a bowl with olive oil.
  2. Tip celeriac onto a baking tray (spreading out evenly), add garlic bulb and season with salt and pepper.
    Diced celeriac, oil and garlic bulb on a baking tray.
  3. Roast for 45 – 55 minutes until celeriac is golden.
    Roasted diced celeriac, oil and garlic bulb on a baking tray.
  4. Allow to cool for a few minutes then cut the top off the garlic.
    Close up of roasted garlic with top cut off.
  5. Squeeze garlic into a pan, add the roasted celeriac, stock and lemon juice.
    Roasted celeriac, garlic, stock & lemon juice in a pan.
  6. Blend until smooth.
    Blender in pan with blended Roasted Celeriac Soup.
  7. Heat through, adjust seasoning. and serve with snipped chives.
    Overhead shot of Easy Roasted Celeriac Soup in a bowl with sliced bread and chive garnish in bowl.

Serving Suggestions and Variations for Roasted Celeriac Soup

Garnishes

I’ve suggested snipped chives but you could also garnish with:

Easy Garlic Croutons in a glass bowl.
Easy Garlic Croutons
  • 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.

Sides

Crusty bread was made for this soup, here are my suggestions:

Sliced malted grain sourdough bread on board with knife.
Easy Slow Cooker Sourdough Bread
  • 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

Variations

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.

Storage

Overhead shot of Easy Roasted Celeriac Soup in a bowl with sliced bread and chive garnish in bowl.

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.

Overhead shot of Easy Roasted Celeriac Soup in a bowl with sliced bread, scattered garlic and chive garnish in a bowl.

Final Thoughts

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!

Easy Roasted Celeriac Soup Pinterest image

NB: Recipe previously posted 14 August 2015.

Overhead shot of Easy Roasted Celeriac Soup in a bowl with sliced bread, scattered garlic and chive garnish in a bowl.
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4.91 from 11 votes
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Easy Roasted Celeriac Soup

A delicious and simple roasted celeriac and garlic soup with a zing of lemon!
Course entree, Light Lunch, Lunch, Starter
Cuisine British
Keyword celeriac, garlic, roasted
Prep Time 10 minutes minutes
Cook Time 57 minutes minutes
Total Time 1 hour hour 7 minutes minutes
Servings 6 – 8
Author Camilla Hawkins

Equipment

  • 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

Ingredients

  • 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
  • Garnish
  • 5 g chives (snipped with kitchen scissors)

Instructions

  • 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.

Video

Notes

Be sure to sharpen your kitchen knife before you start.
Leftover soup can be kept in the fridge (covered) for 3 – 4 days.

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Reader Interactions

Comments

  1. Natalie Fishwick

    09/11/2017 at 5:35 pm

    Just made this – so easy and tastes lush! thank you

    Reply
    • Camilla

      09/11/2017 at 8:18 pm

      Excellent Natalie, so glad you liked it, thank you for letting me know:-)

      Reply
  2. Jayne Sullivan

    05/04/2017 at 9:59 pm

    I have seen celeriac in the shops but I have not bought it as I did not know what I could make with it.

    Reply
  3. Julie

    19/03/2017 at 11:51 pm

    Hi Camilla,
    Have made this soup a few times now. My daughter and I love it!
    I used to just mash celeriac with potatoes and she wasn’t so keen. This recipe has changed her view.
    Btw I presume you meant a clove not a bulb of garlic?

    Reply
    • Camilla

      20/03/2017 at 11:36 am

      Hi Julie, that’s great to hear. No I did mean a bulb, it gets a beautiful sweet flavour when you roast the whole thing:-)

      Reply
  4. Claudia

    29/01/2017 at 12:38 pm

    just to say how delicious the soup is. When roasting the celeriac I also put half a lemon into roast as well. Then whizzed altogether……….truly yummy

    Reply
    • Camilla

      30/01/2017 at 12:18 am

      Thanks Claudia, do you whizz up the pith/skin too or does that just shrivel so much it looses it’s pithiness I suppose?

      Reply
  5. Julie Jeffery

    09/12/2015 at 7:53 pm

    Just made this and enjoying a mug of it now. Large (huge) celeriac from farm shop 79p, 2 stock cubes approx 30p, homegrown garlic free, small amount of lemon juice and olive oil approx 30p. I estimate less than £1.40 for at least 8 bowls of tasty, healthy soup…….result.
    Cheers for posting this

    Reply
    • Camilla

      09/12/2015 at 8:43 pm

      Excellent Julie, glad you like it and I’m all for thrifty meals:-)

      Reply
  6. Paul Wilson

    02/11/2015 at 12:07 am

    Looks like just the thing for cold autumn days.

    Reply
  7. Martina Evans

    27/10/2015 at 9:57 am

    Such a brilliant use for celeriac! I Can’t wait to try this recipe at home! Thanks x

    Reply
    • Camilla

      27/10/2015 at 3:52 pm

      Thanks Martina:-)

      Reply
  8. Paul Wilson

    18/09/2015 at 12:07 am

    Much underrated celeriac.

    Reply
  9. Elizabeth

    12/09/2015 at 8:28 am

    Celeriac will start appearing in my veg box soon. Bookmarked to try! Thank you for sharing with the no waste food challenge!

    Reply
    • Camilla

      12/09/2015 at 10:27 pm

      Fab Elizabeth, wish I had a veg box;-)

      Reply
  10. Emily Leary

    08/09/2015 at 10:14 pm

    This looks really comforting and delicious!

    Reply
    • Camilla

      08/09/2015 at 10:29 pm

      Thanks Emily it was very comforting:-)

      Reply
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