Introduction to Creamy Vegan Celeriac Soup
There’s something undeniably comforting about a bowl of creamy vegan celeriac soup. With its velvety texture, subtle earthy flavor, and wholesome simplicity, this plant-based dish transforms the often-overlooked celery root into a cozy, elegant meal. Whether you’re embracing seasonal ingredients or just craving something warm and satisfying, this soup brings a touch of gourmet flair to everyday cooking.
What makes this vegan celeriac soup stand out is how easily it blends minimal ingredients into maximum flavor. The result is a rich, spoon-coating purée that’s perfect for chilly evenings, holiday starters, or anytime you want a change from traditional soups.
In this post, you’ll learn how to make the perfect creamy celeriac soup, discover clever flavor pairings, and explore expert tips for smooth, restaurant-quality results. Inspired by flavorful variations like this Creamy Celeriac & Fennel Soup and bright citrus notes from Vegan Celeriac Soup with Apple & Lemon, we’ll guide you through every detail—from chopping to blending.
Discovering Celeriac’s Charm
Let’s uncover why celeriac deserves the spotlight:
- A root vegetable related to celery, but milder in flavor
- Smooth texture once peeled and cooked—perfect for pureed soups
- Earthy, slightly nutty taste that pairs beautifully with herbs, apple, lemon, and more
For a twist on this foundation, check out Feasting At Home’s Creamy Celeriac & Fennel Soup for its graceful incorporation of fennel, and explore Pesky Vegan’s Vegan Celeriac Soup with Apple & Lemon to see how citrus and apple amplify the base flavor.
Ingredients That Elevate
You only need simple items to craft an elegant soup:
- Celeriac (celery root): The star—peeled, cubed, and pureed
- Aromatics: Onion or leek plus garlic for a flavorful foundation
- Potato: For thickness and silkiness
- Liquid base: Vegetable stock plus your choice of plant-based cream (soy, oat, cashew)
- Flavor enhancers: Apple pieces, lemon zest, fresh thyme, dill (as garnish)
- Seasonings: Salt, pepper, and a splash of lemon juice to brighten
Drawing inspiration from Pesky Vegan’s Vegan Celeriac Soup with Apple & Lemon, this combination brings out subtle sweetness, brightness, and depth in every spoonful.
Equipment & Prep Tips
Before you begin, gather these essentials:
- A sharp knife or paring knife (veggie peeler is optional)
- Cutting board
- Large pot or Dutch oven
- Immersion blender or countertop blender (in batches)
- Ladle and soup bowls
Cooking Process: Step‑by‑Step
- Sauté aromatics
- Warm a drizzle of olive oil over medium heat
- Add chopped onion/leek and garlic—cook until softened and fragrant (~5 min)
- Add roots & herbs
- Stir in celeriac, potato, optional apple, thyme, and lemon zest
- Cook briefly to let flavors meld
- Add liquid & simmer
- Pour in vegetable stock (covers ingredients by ~1 inch)
- Bring to a simmer, cover, and cook until veggies are fork‑tender (~20–25 min)
- Blend until silky
- Use an immersion blender directly in the pot
- Or transfer batches to a blender—fill halfway, start low to avoid splatters
- Finish with creaminess
- Return soup to pot
- Stir in plant‑based cream or non‑dairy milk
- Warm through over low heat, stir gently
- Season & brighten
- Taste, then add salt, pepper, and a squeeze of lemon juice
- Garnish bowls with fresh dill, fennel fronds, toasted nuts, or a drizzle of oil
Serving Suggestions
This creamy vegan celeriac soup is not only versatile but also elegant enough to serve in a variety of settings—from casual weeknight dinners to cozy holiday starters. Here are a few ways to enjoy it:
- With crusty bread
Pair with sourdough, rye, or toasted baguette slices for dipping. The contrast between crispy crust and silky soup is unbeatable. - Topped with fresh herbs
A sprinkle of chopped dill, parsley, or fennel fronds adds color and a fragrant finish. - Drizzled with infused oils
Finish with a swirl of garlic oil, truffle oil, or chili oil for an extra depth of flavor. - Add crunchy toppings
Toasted walnuts, sunflower seeds, or pumpkin seeds add texture and contrast. - Serve in small portions as a starter
This soup makes a stunning first course when served in small bowls or cups with a garnish. - Pair with a light salad or grain side
Try serving alongside a simple arugula salad or wild rice pilaf for a complete, plant-based meal.
Frequently Asked Questions (FAQs)
Can I use regular celery instead of celeriac in this soup?
Not quite. While both come from the same plant family, celery lacks the dense, starchy quality of celeriac that makes this soup so creamy. For best results, stick with celery root or try a substitute like parsnip or cauliflower.
Is this soup freezer-friendly?
Yes, creamy vegan celeriac soup freezes beautifully. Let the soup cool completely, then portion it into airtight containers. Freeze for up to 3 months. When ready to enjoy, thaw overnight and reheat gently on the stovetop.
How do I make this soup without nuts?
To make this dairy-free celeriac soup nut-free, skip any almond or cashew cream. Instead, use oat milk, soy milk, or coconut cream to create that signature silky texture.
Can I use a regular blender instead of an immersion blender?
Absolutely. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender. Blend until smooth and return it to the pot to reheat. Just be cautious with hot liquids—don’t overfill the blender.
What does celeriac taste like in soup?
Celeriac has a subtle earthy, nutty flavor with a hint of celery and parsley. When blended into a soup, it becomes creamy and mellow, pairing well with ingredients like garlic, onion, apple, and lemon zest.
Conclusion
Creamy vegan celeriac soup is a truly versatile and elegant dish that turns the humble celery root into a luxurious comfort food. Its silky texture and earthy flavor make it perfect for a wide range of occasions—whether as a cozy weeknight meal, a festive starter, or a make-ahead dish to impress friends and family.
With simple ingredients and straightforward steps, this soup invites creativity. Feel free to experiment with variations like adding fennel, apple, or a splash of coconut cream to make it your own. Don’t forget to play with garnishes, from fresh herbs to toasted nuts, to add an extra layer of flavor and texture.
Print
Creamy Vegan Celeriac Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Creamy Vegan Celeriac Soup brings together the humble celery root (celeriac) with aromatic leeks, garlic, and herbs to create a silky-smooth, plant-based dish that feels both rustic and refined. Perfect for a winter lunch, elegant starter, or light dinner, this soup is naturally gluten-free, dairy-free, and full of subtle, earthy flavor.
Ingredients
- 1 medium celeriac (about 500g), peeled and diced
- 1 medium potato, peeled and chopped
- 1 onion or 1 leek, sliced
- 2 cloves garlic, minced
- 1 apple (optional), peeled and chopped
- 1 tablespoon olive oil
- 4 cups vegetable stock
- ½ cup plant-based cream (soy, oat, or cashew-based)
- Zest of ½ lemon
- 1 tablespoon lemon juice (adjust to taste)
- 1 teaspoon fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
- Fresh dill or parsley for garnish
- Optional: toasted walnuts, truffle oil, or chili flakes for topping
Instructions
- Sauté aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion or leek and garlic. Cook for 4–5 minutes, until soft and fragrant. - Add vegetables and herbs
Stir in the diced celeriac, potato, and optional apple. Add lemon zest and thyme. Cook for 2–3 minutes, stirring occasionally. - Simmer
Pour in the vegetable stock. Bring to a boil, then reduce heat and let simmer uncovered for 20–25 minutes or until vegetables are soft. - Blend until creamy
Remove from heat. Use an immersion blender to blend the soup until smooth. Alternatively, let it cool slightly and blend in batches in a countertop blender. - Add plant-based cream
Return the blended soup to the pot. Stir in your choice of vegan cream. Gently heat until warmed through. - Finish with seasoning
Add lemon juice, salt, and pepper to taste. Adjust the consistency with extra stock if needed. - Serve & garnish
Ladle into bowls. Top with fresh herbs, toasted nuts, or a drizzle of flavored oil. Serve with warm crusty bread.
Notes
- Want a brighter flavor? Add more lemon juice or apple during the simmer.
- For extra richness, stir in a spoonful of cashew cream before serving.
- Make it ahead—this soup stores well in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmered + Blended
- Cuisine: European
Nutrition
- Serving Size: 1 ½ cups
- Calories: 180 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg