This vegan celeriac soup combines fresh vegetables and apple for a healthy and flavourful lunch or light dinner. Perfect for the fall and winter months!
Celeriac often feels a little neglected as a winter vegetable, perhaps because it isn't the prettiest to look at! It's full of flavour though, and makes soup quite thick and hearty. This vegan celeriac soup has a hint of sweetness from apple, a herby hum and is very delicious!
Love soups and looking for more ideas? Perhaps you may like to see my parsnip and cauliflower soup and sweet potato corn chowder. Both so good for lunch on a chilly winter day!
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⭐ Why this recipe is so good
Thick and creamy. Although this is a dairy free soup, and we don't use coconut milk either, the celeriac feels quite creamy once blended.
Healthy. Packed with vegetables, a little fruit and herbs!
Simple recipe. Just a few steps to make this homemade celeriac soup, and all are easy to do.
🍎 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
The main ingredients you will need are:
- Celeriac - the ugly vegetables of the aisle at the store! Peel well and slice off any hard bits.
- Apples - personally I find that red apples work better for soup, as they have more sweetness.
- Vegetable stock - my low histamine readers will want to check ingredients if using a store-bought stock.
📖 Variations to the recipe
Add another apple. If you like a lot of sweetness, then another apple will work well.
Adjust the amount of stock used. This makes a fairly thick soup, so add another half or full cup of stock if you prefer a looser consistency.
⏲️ Equipment needed
Large pot - to cook the soup in.
Ladle - to transfer the soup to your bowls.
Immersion blender - to blend the soup. Alternatively, transfer batches to a food processor and blend that way.
🔪 Step by step instructions
Just a few steps to make your vegan celeriac soup and all are easy to do:
Step 1
Dice the onion, celeriac and carrots, and mince or finely dice the garlic (image 1).
Step 2
Heat about 1 tablespoon of olive oil in a large pot and add the onions and garlic. Fry for 3-4 minutes until softened. Add the celeriac, carrots, apple and herbs to the pot and cook for 4-5 minutes, stirring occasionally (image 2).
Step 3
Pour the vegetable stock, apple cider vinegar and salt into the pot. Bring to a boil and then reduce the heat. Cook on a very light simmer for 25-30 minutes.
Step 4
Use an immersion blender to blend the soup. Add more stock or water to thin, if required, to taste preference.
Ladle into your bowls and enjoy!
💭 Recipe tips and notes
- Peel the celeriac. Remove the hard base and then peel off the hard outer layer.
- Dice the apple just before adding to the pot. It will brown quickly, so prepare just before cooking.
- Don't forget to remove the bay leaf! So easy to forget . . .
- Adjust the consistency. Add more vegetable stock (or water) if you prefer a looser consistency for your soup.
📋 Frequently asked questions
When cooked celeriac tastes a lot like celery, with a touch of sweetness.
Slice off the tough base, then peel all the hard outer skin off.
This vegan celeriac soup can be blended using an immersion blender, or by transferring batches to a food processor.
🥣 More cozy soups
A tasty and healthy idea for lunch or a light dinner, there are many soups here on the site including my warming gnocchi vegetable soup. Some recent recipes to try out:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐ if you tried the recipe!
📖 Recipe
Vegan Celeriac Soup
Equipment
- Large pot
- Vegetable peeler
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 1 garlic clove minced or finely diced
- 1 medium celeriac peeled and diced
- 1 apple cored, diced
- 3 small carrots peeled, diced
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 cups vegetable stock
- 1 teaspoon apple cider vinegar optional
- pinch salt
- thyme leaves to garnish, or parsley
Instructions
- Heat about 1 tablespoon of olive oil in a large pot and add the onion and garlic. Fry for 3-4 minutes until softened. Add the celeriac, carrots, apple and herbs to the pot and cook for 4-5 minutes.
- Pour the vegetable stock, apple cider vinegar and salt into the pot. Bring to a boil and then reduce the heat. Cook at a very light simmer for 20-25 minutes.
- Remove the bay leaves. Use an immersion blender to blend the soup. Add more stock or water to thin, if required, to taste preference.
- Garnish with fresh thyme leaves and serve immediately.
Notes
- Be sure to remove the hard skin of the celeriac with a peeler before use.
- Dice apple just before adding to the pot as it will brown quickly.
- Don't forget to remove the bay leaves before blending!
- Adjust the amount of stock to preference, adding more to thin.
- Add more herbs if you prefer a more 'herby' taste.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- celeriac is not rated on the SIGHI list. Only use if you know you tolerate well.
- apple cider vinegar and garlic, which score 1.
- vegetable stock will vary depending upon ingredients.
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