Celeriac Apple Soup

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

• Ingredient tips
• Step by step pictures
• Substitutions and variations
• Serving
• Storage
• More vegan soup recipes
• 📖 Recipe

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.

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.

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.

📖 Recipe