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.