Creamy Celeriac Soup with Broccoli and Fennel

Sharing is caring!

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.

Ceramic bowl of celeriac soup garnished with coconut yoghurt, herbs and lemon on a marble counter

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.

Ingredients for celeriac soup laid out on a wooden chopping board

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.

Creamy Celeriac Soup - the most underrated vegetable! Delicious vegan recipe here. Click To Tweet

Lauren in a cozy grey sweater holding a ceramic bowl of homemade celeriac soup with beautiful garnishes

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

Step by step guide showing how to prepare a creamy vegan celeriac soup

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!

More step by step photos showing how to prepare celeriac soup

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!

Hero shot of the finished celeriac soup, with a pale pink napkin on the kitchen bench

More nourishing soups

A few of my favourite bowls of comfort:

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


Close up of homemade creamy celeriac soup in a ceramic bowl with a white enamel spoon

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.

A thick and creamy Celeriac Soup – done in 30 minutes, the perfect healthy Autumn meal. #celeriacsoup #celeriacsouprecipes #celeriacsoupvegan #celeriacsouphealthy #celeriacsoupcreamof #celeriacsoupcream #celeriacrootrecipes #celeriacrecipes #celeriacrecipes vegan #celeriacrecipessoup #celeriacrecipesfennel #AscensionKitchen // Pin to your own inspiration board! //
5 from 2 votes

Creamy Celeriac Soup

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

Course Mains, Soup
Cuisine Gluten free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 22 minutes
Resting time 10 minutes
Total Time 27 minutes
Servings 2
Calories 287 kcal
Author Lauren Glucina


  • 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


  • 2 large tablespoons coconut yoghurt
  • squeeze lemon juice


  1. Heat olive oil in a large soup pot (low-medium heat). Peel and mince the shallot and cook till soft and browned. 

  2. Add finely sliced leek, fennel and garlic cloves, and cook a few minutes till softened and reduced down.

  3. 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.

  4. Wash and cut up the broccoli into florets, add to the soup pot, and cook uncovered for another ten minutes.

  5. Once the soup has cooked, remove from heat and let cool for ten minutes. Remove and discard the bay leaves. 

  6. Transfer mixture to a blender, secure the lid tightly and place a tea towel over the top, and whiz till creamy. 

  7. Serve as is, or add a squeeze of lemon and dollop of coconut yoghurt. Enjoy!

Lauren's 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.
Nutrition Facts
Creamy Celeriac Soup
Amount Per Serving
Calories 287 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Sodium 119mg 5%
Total Carbohydrates 32g 11%
Dietary Fiber 9g 36%
Sugars 13g
Protein 7g 14%
Calcium 18%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.


 A thick and creamy Celeriac Soup – done in 30 minutes, the perfect healthy Autumn meal. #celeriacsoup #celeriacsouprecipes #celeriacsoupvegan #celeriacsouphealthy #celeriacsoupcreamof #celeriacsoupcream #celeriacrootrecipes #celeriacrecipes #celeriacrecipes vegan #celeriacrecipessoup #celeriacrecipesfennel #AscensionKitchen // Pin to your own inspiration board! //


Hi I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping people connect with the healing power of Nature. I’ve been sharing my recipes and health articles here since 2012.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.