With just a few simple ingredients you can make this cozy Celeriac Apple Soup. It's naturally vegan and quick to make. A great way to use up celery root!
Table of Contents
I remember the first time I saw a celeriac in our veg bag - a gnarled root covered in soil. I had no idea what it was, or even how to cook with it. But now when celeriac season comes around, I know exactly what to make with it - this vegan celeriac soup!
Celeriac is a variety of celery cultivated for its root, and also goes by the name celery root. Flavour-wise it has more earthy, nutty notes than celery stalks.
The best time of year for celeriac is typically during the autumn and winter months, which is why soup is such a great way to use it!
This recipe combines the earthiness of celeriac with the sweetness of apples. The addition of potato also adds body and a naturally creamy texture.
This celeriac apple soup recipe is:
- Comforting
- Creamy
- Rustic
- Autumnal
- Easy to make
- Suitable for vegetarians and vegans
Maybe you're also looking for a way to use celeriac that isn't soup? Try our recipe for vegan schnitzel, which uses celeriac as its base ingredient!
Ingredient tips
Here’s everything you need to make this easy and delicious soup:
Celeriac: To prepare your celeriac for dicing, you'll want to remove the small roots and skin. The easiest way to do this is to use a sharp knife to carefully slice off the top and base, so that it sits flat on a chopping board. Then, following the curve, slice off the sides to remove the skin.
Apples: We typically use any variety of sweet apples that we have for this soup. You can also use a combination of sweet apples like Honeycrisp, Gala or Braeburn with a more tart variety like Granny Smith.
Potatoes: Choose a floury/starchy or all purpose potato for the best texture. For example, russet potatoes or varieties such as Maris Piper or Yukon Gold.
Step by step pictures
Here’s how to make this celeriac and apple soup. For the full, adjustable and printable recipe, see the recipe card at the end of the post.
Step 1: Sauté the onion in olive oil until translucent and beginning to brown.
Step 2: Add garlic and cook for 1 more minute.
Step 3: Stir in potatoes, celeriac, apples, vegetable stock, and nutmeg and simmer until the potato is tender and easily pierced with a fork.
Step 4: Using a hand blender, puree the soup until smooth and season to taste.
Substitutions and variations
Leek can be used in place of onion.
You can add some herbs such as sage, rosemary or thyme which all go well with celeriac and apple. You can also simply add a bay leaf or a bouquet garni for extra flavour and remove before blending.
Top Tip
For an extra creamy texture, you can add a splash of coconut milk or vegan cream before blending.
Serving
As a garnish, a swirl of extra virgin olive oil or vegan cream looks beautiful.
A sprinkling of thyme leaves, chopped celery leaves or parsley is a great addition too. Crispy fried sage leaves are also one of my favourite crunchy topping to soups!
Chopped toasted nuts also make a brilliant garnish. We used pecans in the soup pictured, but hazelnuts or walnuts work well too!
As a side, we love our seeded sourdough bread, or some homemade vegan crackers.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
To freeze, let cool it completely before transferring to freezer-safe containers. The soup will keep well in the freezer for up to 3 months.
More vegan soup recipes
I hope you love this cozy celeriac apple soup! If you're craving more comforting vegan recipes, here are three of our most popular winter soups:
📖 Recipe
Celeriac Apple Soup
Ingredients
- 2 tbsp olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 1 pound (450 g) celeriac / celery root peeled, diced in ½ inch (1.5 cm) cubes
- 2 medium (200 g / 7oz) potatoes peeled, diced in ½ inch (1.5 cm) cubes
- 2 medium apples peeled, diced in ½ inch (1.5 cm) cubes
- 5 cups (1200 ml) vegetable stock
- 1 pinch nutmeg optional
- black pepper ground, for seasoning
Instructions
- Heat the olive oil in a medium pan over medium to medium-high heat. Add the diced onion and saute for about 5 minutes, until the onions are translucent and lightly caramelised.2 tbsp olive oil, 1 onion
- Add the minced garlic and continue to saute for another 1-2 minutes.3 cloves garlic
- Add diced celeriac, potatoes, apples, vegetable stock and, if using, ground nutmeg, and cook for around 10 minutes, until the potatoes are tender.1 pound (450 g) celeriac / celery root, 2 medium (200 g / 7oz) potatoes, 2 medium apples, 5 cups (1200 ml) vegetable stock, 1 pinch nutmeg
- With an immersion blender, puree the soup until smooth.
- Season the soup with black pepper to taste.
- Bowl up and garnish with fresh herbs, celery leaves, or toasted nuts. Serve with a slice of fresh crusty bread or toast.
Nutrition
This information is calculated per serving and is an estimate only.
Jeanette says
I made my own celeriac root soup. difference no apple I seasoned with mint leaves and toped with toasted pine nuts and leafs. definitely will try this . thank you
Sophie and Paul says
Sounds delicious Jeanette!