Celeriac with its earthy, nutty flavor + a homemade almond cream that’s just chef’s kiss = a beautifully rich, silky-smooth cream of celeriac soup! It's so good, people who taste it ask for the recipe.
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A couple of weeks back, a good friend of mine from the States came to visit.
I was over the moon to spend time with her and catch up on all the things.
One evening, we had a little family get-together at my parents'. And of course, mom cooked up a storm! We chatted away and devoured the delicious food. My American friend was head over heels for the soup. She practically begged my mom for the recipe.
Mom just shrugged and said she usually just cooks with whatever’s in season (and in her fridge). But she did spill the beans in the end: the magic mix includes celeriac, potatoes, dill, and some vegan cream.
Really??!! 4 ingredients only and EVERYONE at the table couldn't stop raving about the results? "I gotta have this recipe and share it," my mind said on repeat.
It took a few tries – and some hilarious struggles with those funky-looking celeriac roots and the whole almond-peeling adventure – but I finally mastered this creamy celeriac soup recipe! (Plus, mom's amazing cooking vibes - and a sprinkle of her secret tips! -, helped.)
Speaking of almond peeling ... For an extra dose of creamy dreamy goodness, I whipped up my own vegan almond cream (recipe below). It's just a tiny bit more work – soaking those almonds overnight and peeling them – but you get major bragging rights for being a homemade vegan cream extraordinaire! Of course, store-bought vegan cream works just fine.
So, here it is: Mom's epic, silky-smooth celeriac soup in all its glory! This one goes out to my gorgeous friend and all the creamy soup and celeriac enthusiasts out there.
🍽 Recipe
Vegan Comfort: Cream of Celeriac Soup
Equipment
- High-speed blender Only if you prepare the home-made almond cream
Ingredients
Almond cream*
- 100 g almonds
- 200 ml water
Soup
- 500 g celeriac 1 mid-size root
- 750 g starchy potatoes
- 1 liter of water
- 25 g dill ½ bunch
- Salt & pepper
- A handful of almonds chopped, for topping the soup
Instructions
Vegan Almond Cream (Optional):
- If you're using store-bought vegan cream, skip the instructions for the soup!
- Soak the almonds in water overnight. The next day, drain the almonds and skin them.Skinning the almonds is optional, but it will result in a creamier, lighter texture for your soup. Soaked almonds are usually easier to peel. If the skin doesn't come off easily, soak them for another 10 minutes in boiling water until the skin appears shriveled. This should make them easier to peel.
- Blend the skinned almonds with 200 ml water on high speed in your blender until you get a smooth cream.
Soup:
- Peel the celeriac and potatoes, wash them, and cut them into bite-size pieces. Be sure to remove all the tough outer skin of the celeriac.
- Cook them with 1 liter of water until they are soft and tender.
- Turn off the heat and puree the soup.
- Clean the dill, chop it, and add it to the soup along with the almond cream (or store-bought vegan cream, if using).For an extra pop of freshness, you can set aside some chopped dill to decorate the soup bowls.
- Season the soup with salt and pepper to your taste.
- Serve sprinkled with dill and chopped almonds.
Notes
Frequently Asked Questions for the Celeriac Soup Recipe
Sure! Parsnips and cauliflower (up to a whole head) are great additions. Just chop them and add them in with the celeriac and potatoes. If you do, increase the amount of water when pureeing the soup to achieve the desired consistency.
If you like a pungent, spicy note, you can add ½ of a chopped chili (deseeded) to the soup before pureeing.
Bread is always a good option. Rice cakes or corn cakes are also great.
I'd love to know: What's your favorite way to enjoy celeriac? And have you ever tried making celeriac soup before?
Wishing you planty of slurping soup delights,
Ramona
Psst ... you'll enjoy this No-Mayo Potato Salad and the Dreamy Dill Soup.
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