Celeriac Soup

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.