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! //
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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 287kcal
Author Naturopath Lauren Glucina

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.

Nutrition

Calories: 287kcal | Carbohydrates: 32g | Protein: 7g | Fat: 18g | Sodium: 119mg | Fiber: 9g | Sugar: 13g | Calcium: 180mg | Iron: 2.7mg