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A bowl of celery root soup with a drizzle of olive oil, celery leaves, and black pepper

5-ish Ingredient Celery Root Soup

This smooth and creamy celery root soup is low fat, low carb, and low fuss. It's fancy enough for a dinner party, yet simple enough for a weeknight dinner.
4.47 from 32 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch
Cuisine French
Servings 4 servings
Calories 137 kcal

Ingredients
  

  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 1 tsp salt
  • 1 large celery root, cubed
  • 1 litre water or stock
  • 2-3 bay leaves
  • Parmesan cheese to garnish (optional)
  • Celery leaves to garnish (optional)

Instructions
 

  • In a large pot or dutch oven, heat the olive oil. Add the onion and salt and sweat until the onions are soft and translucent.
  • Add the cubed celery root and enough water or stock to cover.
  • Add 2-3 bay leaves and bring the soup to a boil.
  • Reduce heat to medium and cover until the celery root is tender, approximately 10-20 minutes.
  • Blend the soup using a stick blender, regular blender, or food processor.
  • Check for seasoning and adjust with salt if needed.
  • Serve in a large bowl with optional garnishes.

Video

Notes

  • This soup can be frozen
  • Don't cook it too long or it will lose it's bright white tone

    • Nutrition

    Calories: 137kcalCarbohydrates: 16.9gProtein: 2.6gFat: 7.5gSaturated Fat: 1.1gSodium: 746mgPotassium: 511mgFiber: 3.4gSugar: 3.7gCalcium: 81mgIron: 1mg
    Keyword celery root, soup
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