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5.0 from 54 votes

Roasted Celeriac Soup

This easy Celeriac Soup recipe makes the most of seasonal celery root. It’s roasted, then blended with garlic and thyme for a velvety soup.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 184 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 Celeriac (celery root)
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 cloves garlic chopped
  • 3 cups (700ml) vegetable stock
  • 1 cup (230ml) water

Instructions

    Cup of Yum
  1. Heat the oven to 400°F/200°C.
  2. Peel the celeriac (careful, it’s knobbly. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife).
  3. Chop the celeriac into cubes, then place onto a baking sheet. Drizzle with the oil, sprinkle with thyme and toss well. Spread out onto the baking sheet in a single layer, then roast in the oven for 25 minutes or until it begins to turn golden.
  4. Meanwhile, heat the oil in a large soup pot, then add the onion and cook for 7 minutes or until translucent. Add the garlic and cook for a further minute. Add the vegetable stock and water, bring to the boil, then reduce the heat and simmer for 5 minutes.
  5. When the roasted celeriac is finished, add it to the pan (you may wish to reserve a few pieces for garnish), bring back to the boil and simmer for a further 3 minutes.
  6. Transfer to a blender (you may need to do this in batches so as not to overfill) and process until smooth.

Notes

  • Be careful when peeling celeriac as it contains lots of knobs. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife.
  • Be careful when peeling celeriac as it contains lots of knobs. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife.
  • When blending the soup, use a high-speed blender and blend in batches with a towel on top to keep your hands and arms safe. 
  • When blending the soup, use a high-speed blender and blend in batches with a towel on top to keep your hands and arms safe. 
  • Make sure the celeriac is roasted until tender and golden but not too browned. 
  • Make sure the celeriac is roasted until tender and golden but not too browned. 
  • For a deep vegetable flavor, replace any water with more vegetable stock. 
  • For a deep vegetable flavor, replace any water with more vegetable stock. 

Nutrition Information

Calories 184kcal (9%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Sodium 869mg (36%) Potassium 538mg (15%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 395IU (8%) Vitamin C 16mg (18%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 184

% Daily Value*

Calories 184kcal 9%
Carbohydrates 21g 7%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 2g 10%
Sodium 869mg 36%
Potassium 538mg 11%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 395IU 8%
Vitamin C 16mg 18%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.