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
Scale
- 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