Comforting Celeriac Soup

This is a comfort food at it’s best. A thick porridge type of soup, which is mild in flavor, yet warming and filling.

Comforting Celeriac Soup

Serving Size: 4


  • 2 tablespoons vegan margarine
  • 1 celeriac, peeled and chopped
  • 1 large leek, white parts, sliced
  • 1 medium white onion, chopped
  • 1 medium large potato, peeled and chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable bouillon
  • 1/4-1/2 cup soy yogurt
  • salt and pepper
  • 1 medium organic apple, cored and chopped in small pieces
  • 1 tablespoon vegan margarine
  • splash hot chill sauce (optional garnish)

Comforting Celeriac Soup


  1. Prepare the vegetables: peel and chop the onion, potato and celeriac, slice the leek and mince the garlic.
  2. Melt the vegan margarine in a large soup pot.
  3. Add the vegetables and cook to slightly soften. Stir well, while the vegetables are cooking so that they don’t stick or scorch.
  4. Add the vegetable bouillon.
  5. Bring the soup to a boil, then turn the heat down to a soft simmer.
  6. Cook until the vegetables are soft (about 20 minutes).
  7. While the soup is cooking, core and chop the apple, and lightly fry in a pan with vegan margarine.
  8. Remove when they have slightly softened but are not mushy, and drain on a paper towel.
  9. When the vegetables are soft, puree the soup. I use an immersion blender.
  10. Add the soy yogurt and blend again.
  11. If you want a thiner soup, add a bit more soy yogurt.
  12. Season with salt and pepper
  13. Serve the soup warm, with a splash of hot chill sauce and the fried apple pieces.


2 responses to “Comforting Celeriac Soup”

  1. Marty says:

    Wow… awesome soup, even having to use a blender to finish it. Any hints on how to really pare down the celeriac. I peeled and pared to death and still ended up with quite a bit of brown…. cracks & crevices. Tried to do the potato thing and just carve them out, but I’m wondering if you have any suggestions. Also, would you ever consider also using conventional celery with this, either as a garnish, or as part of the sauté? Thanks

  2. Chris says:

    Hi Marty,
    Thank you for your comment and questions. We really enjoyed this soup.
    About paring the celerac. I usually cut of a big chunk- starting at the top, ad that way it is easier to handle. I cut in in half, and then peel the outside. Then finish off making it into chunks. Then I continue with another chuck through the middle f the celerac, and depending on the size, cut that chunk into halves or quarters, then peel the outside…moving along to the very bottom where it is inconsistently good- I just cut away the parts that are not usable ad use those which are.

    Celery stalks have quite a different flavor and consistency. They are saltier and stringier so…I don’t use them or this soup. It might be misleading to viewers if I used the leaves- inferring that that celery was i the soup. So, I did not use celery leaves as a garnish. If making the soup for private, or guests, they would make a lovely garnish.

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