Celeriac Soup

Celeriac Soup

45 min
A tasty and warming celery soup with a taste of parmesan.


  • Peel and slice the potatoes, onions and celeriac. Fry the onions in butter in a pan.
  • Add the potatoes, celeriac and broth. Let the soup boil for 15-20 minutes.
  • Mash or blend the vegetables into a puree. Stir in the cream and bring to the boil.
  • Season with cheese, salt and pepper.
  • Serve the soup in a large cup, sprinkled with grated cheese and chopped chives.

Celeriac Soup

How long do you boil celeriac for soup?
For this soup, you want the celeriac to get soft enough to blend easily into a smooth and creamy texture. How long this takes depends on the size of your celeriac bits. 15–20 minutes should be enough, but you can always test the texture with a fork to be sure.
What is the best cooking technique for celeriac?
Celeriac is a versatile vegetable. It can be boiled, steamed, fried, or roasted. For soup, boiling is a quick and easy method. You can also try roasting your celeriac in the oven until it’s soft and colourful before blending it into the broth. This technique adds even more richness and depth to your soup.
How do you prepare celeriac for soup?
Before cooking it, you must peel your celeriac. Place the celeriac on a clean surface and use a sharp knife to remove the base so your celeriac can sit flat. Then cut down the sides and around the celeriac, close to the skin, and remove it bit by bit. When the celeriac is peeled, cut it into thick slices. Then cut the slices into cubes that will go in your soup.


Floury potatoes
Yellow onions
400 g
Mushroom broth
750 ml
Cooking cream
250 ml
Grated Parmesan cheese
76 g
White pepper
Chopped fresh chives

A creamy vegetable soup for cold days

There is no better way to warm yourself on a chilly autumn or winter day than with a comforting bowl of smooth, creamy soup. This celeriac soup requires very little effort but delivers mild and delicate flavours good enough for a New Year’s dinner.

Simple celeriac soup – food for a whole week

Celeriac, also known as celery root, isn’t the prettiest vegetable in the supermarket, but it is one of the tastiest to make soup with. Pick up a couple of bulbs and make a large batch of this creamy soup. It will be enough to feed a crowd, or to feed yourself for days.

Why this creamy celeriac soup will be your next go-to soup

This soup has the rich and refined flavours of celeriac and parmesan, embedded in heavy cream and mushroom broth. It’s creamier than most soups, which means it works well as a main dish. Served with a slice of crusty bread, butter, and cheese, this is the kind of quick and easy comfort food that you will want to return to – especially during the colder months.

Ingredient swaps for celeriac soup

You can easily turn this into a vegan soup. Simply substitute the dairy products – butter, cream, parmesan cheese – with oil and vegan alternatives. We use parmesan cheese in our recipe, but you can use any hard and flavourful cheese. If you can’t find celeriac, you can make a similar soup using parsnips, parsley root, or even cauliflower.

Storage tips

Let your leftover soup cool to room temperature before pouring it into an air-tight container and placing it in the fridge. Once refrigerated, your soup will keep for up to three days. You can also freeze your soup for up to two months. Defrost the soup in the microwave or overnight in the fridge before reheating it.