Apple & Celeriac Soup

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This incredibly creamy celeriac soup with apples is the best winter comfort food! It is healthy, delicious, warming, and quickly prepared.

Celeriac, also known as celery root, is an overlooked root vegetable that has a celery-like flavor, but is much more earthy. It is harvested during the winter months and is available as a typical storage vegetable throughout the year. 

The earthy and fragrant aroma, which is due to the high content of essential oils, is especially welcome in warming meals. Celeriac can be used in many recipes such as soups, purées, or in raw celery root salad.

I’ll show you how to whip up a particularly delicious, creamy, and vegan celery root and apple soup. The recipe is simple and quick to prepare. Especially on cold days, this low-calorie soup warms you up from the inside and provides you with valuable vitamins and minerals.

The celeriac makes for an earthy flavor and creamy texture, while the apples add a sweet, fruity, and at the same time slightly sour note to this soup.

Just try it out and see for yourself how incredibly delicious a bowl of this celeriac soup recipe tastes. You can serve it as an appetizer or as a light meal served with crusty bread.

If you like, decorate this nutritious apple celery root soup with chopped parsley, chives or a dash of good olive oil before serving. Croutons also make a great addition.

🛒 Ingredients

See recipe card for quantities.

• Celeriac | Celery Root → The main ingredient! It is best to use organic quality.
• Apples → Use a sour-sweet apple variety (e.g. Braeburn). The apples provide a particularly sweet, fruity, and at the same time slightly acidic flavor. 
• Onion & Garlic → A must for more flavor.
• Vegetable Broth → This is what the vegetables are cooked in! The higher quality the vegetable broth is, the better the soup tastes. 😉
• Olive Oil, Salt, Black Pepper → For roasting & seasoning.

👩‍🍳 Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉

• Heat a large pot with oil. Sauté the minced onion and garlic for 3 minutes.
• Add cubed celeriac and apples, sauté for another 3 minutes.
• Deglaze with vegetable broth, bring to a boil, cover and simmer for 15-20 minutes until the celeriac is tender. Stir occasionally.
• Blend the soup in a high-speed blender, or with a hand blender, until creamy. → Depending on how creamy/liquid you like your soup, add a little more water or vegetable broth. 
• Return soup to the pot, season to taste with salt and pepper. → Optional: Decorate the soup with chopped parsley, chives, or croutons.

🥗 Variations

• Pear – Instead of apples, use pears. Or use a mix of 1 apple and 1 pear!
• Herbs – If you like, add some dried or fresh thyme while cooking.
• Cream – The soup is already very creamy. Still, if you like, you can add some dairy-free cream at the end.

🫙 Storage & Freezing Instructions

How long does homemade soup last? You can keep leftovers refrigerated in an airtight container for at least five days.

How do I heat soup back up? You can put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water if you need to.

Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.

More Healthy Recipes

• Celery Root Salad with Apple & Walnuts
• Roasted Butternut Squash & Apple Soup
• Carrot Coconut Soup
• Sweet Potato Curry Soup

📖 Recipe

Apple & Celeriac Soup

Aline Cueni

This incredibly creamy celeriac soup with apples is the best winter comfort food! It is healthy, delicious, warming, and quickly prepared.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Soup

Cuisine Vegan

Servings 4

Calories 123 kcal

Ingredients

 

1x2x3x

• 1 tbsp olive oil
• 1 onion minced
• 1 clove garlic minced
• 1.1 lb (500 g) (peeled weight) celeriac cubed
• 2 apples cubed
• 3 ⅛ cups (750 ml) vegetable broth
• salt & pepper to taste

Instructions

 

• Heat a large pot with oil. Sauté the minced onion and garlic for 3 minutes.
• Add cubed celeriac and apples, sauté for another 3 minutes.
• Deglaze with vegetable broth, bring to a boil, cover and simmer for 15-20 minutes until the celeriac is tender. Stir occasionally.
• Blend the soup in a high-speed blender, or with a hand blender, until creamy. → Depending on how creamy/liquid you like your soup, add a little more water or vegetable broth. 
• Return soup to the pot, season to taste with salt and pepper. → Optional: Decorate the soup with chopped parsley, chives, or croutons.

Notes

Apple: The apples give this soup a wonderful sweet and sour note. I used Braeburn apples. Instead of apples, you can also use pears, or 1 apple and 1 pear. 

Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.

Reheat the soup either in the microwave for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water.

Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.

Recommended Products

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Nutrition

Nutrition Facts

Apple & Celeriac Soup

Amount Per Serving

Calories 123 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.3g

Sodium 872mg38%

Potassium 516mg15%

Carbohydrates 29g10%

Fiber 5g21%

Sugar 14g16%

Protein 2g4%

Vitamin A 446IU9%

Vitamin C 16mg19%

Calcium 67mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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