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Celery root, also known as celeriac, is a versatile root vegetable used for stews, soups, salads and as a substitute for potatoes in a healthy mash.


“It’s very nutritious and provides fiber, vitamin C, potassium, and manganese,” says Catherine Perez, M.S., R.D., registered dietitian and owner of Plant-Based R.D. blog. “It is also an excellent source of vitamin K and antioxidants.”

Celery Root

  • Celery Root Soup (With Other Root Veggies)

    Dawn | Girl Heart Food

    Chunky vegetable soup to warm ya up? Sounds good, huh? This celery root soup (or celeriac soup) is jam-packed with celery root and other hearty root veggies, like potato, carrot, and leek. It's seriously delicious and just what you want on a cold winter day.

    5 from 13 votes

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    Prep Time10 mins

    Cook Time55 mins

    Total Time1 hr 5 mins

    CourseLunch, Main Course, Soup

    Servings6 servings



    Cashew Cream

    • 1/2 cup unsalted cashews
    • 2 cups water
    • 1/2 cup low sodium vegetable broth
    • 1 to 1.5 tablespoons nutritional yeast

    Celery Root Soup

    • 2 tablespoons olive oil
    • 1 small leek, cut in half lengthwise and sliced thinly into half moons (white, light green and tender darker green parts only, not the tougher dark green part), about 1.5 cups. Rinse well and drain before using as leek can contain debris/dirt between the layers.
    • 1 large carrot, peeled and cut small (about 1 cup)
    • 4 cloves garlic, minced
    • 2 pounds celery root, peeled and cut into small cubes (about 7 cups)
    • 1 pound potatoes (white or yellow), peeled and cut into small cubes (about 3 cups)
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried thyme, or 1 tablespoon of fresh thyme
    • 5 to 6 cups low sodium vegetable broth
    • Croutons, garnish to taste (optional)


    Cashew Cream

    • Place cashews in a small pot with about 2 cups of water and bring to a simmer. Reduce to a low-medium simmer and cook for 15 to 20 minutes to soften cashews. Drain and rinse.

    • Place cashews, nutritional yeast, and vegetable broth in a high-powered blender.

    • Cover and blend until smooth and not grainy. Time may vary depending on how powerful your blender is. I don't add any salt, but you could if you prefer. Set aside.Note: If you want things thicker, use less broth.

    Celery Root Soup

    • Heat olive oil in a large pot or Dutch oven over medium heat. Then add leek, carrot, and garlic. Cook, stirring often, for about 5 minutes.

    • Add celery root, potatoes, salt, black pepper, and thyme. Stir. Pour in vegetable broth (I use 6 cups, but use 5 if you want a thicker consistency).

    • Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 25 to 30 minutes or until veggies are tender.

    • Remove two cups of soup, place into a heat-safe container, and carefully blend with an immersion blender until smooth. Stir back into the soup.

    • Stir in the cashew cream.Note: If you want to use dairy instead of cashew cream, stir in ½ cup or so of half-and-half or heavy cream.

    • To serve, divide the soup into bowls and garnish (as desired) with any of your favourite soup toppings (croutons are delicious). Enjoy!


    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.


    Keywordcelery root recipe, chunky vegetable soup

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    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    Celery Root Soup (With Other Root Veggies)

  • You Recieve everything you need for this soup! (not water)

    1/2 Cup Cashews

    6 Cup Organic Veggie Broth

    1.5 TBL Nutrional Yeast

    2TBL Olive Oil

    1 Leek

    1 Carrot

    4 cloves Garlic

    2# Celery Root

    1# White Potato

    Salt-Pepper-Thyme Dry Mix

    With recipe

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