A thick and creamy Autumnal Celeriac Soup with broccoli, fennel, garlic and leek. Finish it off with a squeeze of lemon juice and a dollop or two of coconut yoghurt. On the table within 30 minutes.

Poor old celeriac – he’s no oil painting, and often overlooked in the produce department. But if you get past that rough exterior, I think you’ll be pleasantly surprised.

Celeriac is a variety of celery cultivated for its bulbous root. The flesh is creamy white and firm, and soft and fluffy when cooked. It tastes mildly sweet and earthy. I love them roasted with fresh herbs, puréed, or as part of a big nourishing bowl of soup.

They’re in season now – though you can easily substitute them for parsnip and/or potatoes.

Although celeriac is the hero of this recipe, I’ve also used shallots, garlic (lots), fennel, leek and broccoli. Nutritional yeast gives the soup some umami flavour, and bay leaves are added to the pot while it cooks.

To serve, a squeeze of lemon juice and a generous dollop of coconut yoghurt is all that is needed, and perhaps a handful of toasted seeds if you need a bit of crunch.

[bctt tweet="Creamy Celeriac Soup - the most underrated vegetable! Delicious vegan recipe here." username="laurenglucina"]

Nutrition and Health Benefits

Extra Virgin Olive Oil is a rich source of anti-inflammatory phenolic compounds
Shallots contain a flavonoid called quercetin, which has immune supportive and anti-allergy effects
Shallots, garlic and leek are all in the allium vegetable family. High in sulfur compounds, they are supportive of cardiovascular health and are great sources of gut-loving prebiotic fibre
Broccoli contains compounds that are able to modulate inflammation and support liver detox
Fennel is calming to the gut
Nutritional yeast is a great protein source, with 9g per 2 tablespoons

Celeriac Soup Step by Step

To make the Celeriac Soup, start by browning the finely minced shallot in olive oil over a low-medium heat.

Add finely sliced fennel, leek and garlic, and sauté till they have softened and reduced down.

Peel the celeriac root, cut in half then dice into cubes. Add to the pot with the nutritional yeast, bay leaves, water and a little organic buillon powder (or use a low-sodium liquid vegetable stock).

Top tip: if celeriac is out of season, a parsnip-potato combo will work just fine.

Bring it to the boil, cover and reduce to a simmer for ten minutes. Wash and chop up your broccoli into florets, then add these to the pot, and cook uncovered for another ten minutes. Enjoy the beautiful aroma while you wait!

Once the soup has cooked, remove it from the element and let stand for about ten minutes. From here, you can either use a stick blender or pour into a blender. If it’s the latter, secure the lid well and place a few tea towels over the top in case it splatters. Whiz till creamy and you’re good to go!

More nourishing soups

A few of my favourite bowls of comfort:

Hope you enjoy the recipe ladies and gents. See you next week!

Lauren.

If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook or Pinterest to see more of my everyday recipes and wellness tips.

📖Recipe

Creamy Celeriac Soup

Naturopath Lauren Glucina

A thick and creamy Autumn soup with celeriac root, broccoli, fennel and garlic.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 22

Resting time 10

Total Time 27

Course Mains, Soup

Cuisine Gluten free, Vegan, Vegetarian

Servings

Calories 287 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 shallot
1 leek white part
1 fennel bulb
4 cloves garlic
1/2 celeriac approx.. 310g
1/2 head broccoli approx. 180g
2 tablespoons nutritional yeast
2 bay leaves
4 cups water
1/2 teaspoon organic vegetable bullion see notes

SERVING SUGGESTIONS:

2 large tablespoons coconut yoghurt
squeeze lemon juice

Instructions

Heat olive oil in a large soup pot (low-medium heat). Peel and mince the shallot and cook till soft and browned.
Add finely sliced leek, fennel and garlic cloves, and cook a few minutes till softened and reduced down.
Peel the celeriac root and dice into cubes. Add to the soup pot with nutritional yeast, bay leaves, water and stock. Cover, bring to a boil, then reduce to a simmer and cook for ten minutes.
Wash and cut up the broccoli into florets, add to the soup pot, and cook uncovered for another ten minutes.
Once the soup has cooked, remove from heat and let cool for ten minutes. Remove and discard the bay leaves.
Transfer mixture to a blender, secure the lid tightly and place a tea towel over the top, and whiz till creamy.
Serve as is, or add a squeeze of lemon and dollop of coconut yoghurt. Enjoy!

Notes

You can use a low sodium liquid vegetable stock in pace of the bullion powder.
4 cloves of garlic would be my minimum – more is better!
When celeriac is out of season, use a mix of parsnip and potato.
You can use an immersion stick blender in the pot instead of a blender.
The lemon and coconut aren’t necessary but really add to the flavour.
I got fancy for the photo shoot and also added a sliver of sliced zucchini, sunflower seeds, a sprig of fresh thyme and black pepper.
Nutrition panel is an estimate only and include the coconut yoghurt.