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Celery Root Soup

Author
Cookinero 3 Nov 2022
19750
Celery Root Soup

Creamy celeriac and leek soup. Potatoes or cauliflower can be added to this soup.

How to cook Celery Root Soup

Step 1

Celery Root Soup

Coarsely chop the celery and well-washed leeks and place in a saucepan. Pour in enough water to cover the vegetables. Bring to a boil, reduce heat and cook for 20-30 minutes. Check the readiness of the celery.

Step 2

Celery Root Soup

Puree the soup with a blender, pour in the cream. Salt, pepper. Serve drizzled with oil and sprinkled with seeds and herbs. Enjoy your meal!

Celery Root Soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace leeks with onions or shallots for a similar flavor profile, though the taste will be slightly stronger.
For a dairy-free version, omit the cream or use coconut milk or almond milk as a substitute for a creamy texture.
Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
Yes, this soup freezes well. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
For a lighter option, replace the cream with Greek yogurt or low-fat milk, though the texture will be less rich.
Stir in cooked lentils, white beans, or shredded chicken for added protein while keeping the soup hearty and flavorful.
Try crispy bacon bits, roasted chickpeas, croutons, or a swirl of pesto for extra texture and flavor.
Yes! Sauté the vegetables first, then pressure cook with water for about 10 minutes. Blend and add cream after releasing pressure.
For a thicker soup, simmer longer to reduce liquid or add a peeled potato. For thinner, blend in more water or broth until desired consistency.
Yes, celery root is lower in carbs than potatoes, making this soup a good option for low-carb diets when enjoyed in moderation.

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