The Best Celeriac Recipe

Seasonal Leek, Potato, and Celeriac Soup – A Comforting and Aromatic Dome-Grown Recipe

Celeriac Soup on a table Garnished with Sage, Leek, Chives, and Smoked Paprika
<br>Celeriac Soup Garnished with Sage Leek Chives and Smoked Paprika

Total Cooking Time: 1 hour Prep Time: 30 minutes Serves: 6 Vegan/Vegetarian

There is nothing like a warm, comforting, aromatic soup to pair with a cool, rainy autumn evening. If you haven’t heard of, grown, prepped, or used celeriac before, don’t be discouraged. We will bring you up to speed with this easy celeriac recipe. These root vegetables are comparable to a potato or turnips. In the raw form, they taste like a jicama and coconut hybrid. The flavor is nutty, slightly sweet, and smells like, you guessed it, celery. You can use it in salads or slaws or in place of potatoes, mashed, roasted, boiled, or even baked. The leaves look like celery so it is easy to get the two confused in your garden, but with this vegetable (aka turnip-rooted celery or celery root) you don’t use the leaves or stalks, instead the knob-type root. Here is a quick video of how to harvest celeriac.

How to harvest celeriac with Kesy and Desiree

Ingredients for leek, potato, and celeriac soup:

3-4 medium to large celeriac root, peeled and cut into cubes

2-3 potatoes, peeled and cut into cubes

celeriac soup ingredients

1 large leek, trim and slice lengthwise 

4 cups vegetable stock

4 cloves garlic, chopped

2-3 Sage leaves

2 tbsp chives, chopped

2 tbsp olive oil 

**Ground pink salt and ground black pepper to taste. 

***Optional – Your choice of garnish. We used sage, paprika, and chives.


women harvesting celeriac with someone holding the root up close to the camera

After harvesting your ingredients, it is time to clean and Prep Celeriac, peel potatoes (you can leave some of the skin on for added nutrients if they are organic), dice leek, chop garlic, dice chives, and set aside.

In a large pot warm the olive oil, and add your chopped celeriac, potatoes, and garlic on medium heat to sweat. This softens them and brings out the sweetness. Using this method, rather than boiling, depletes fewer nutrients. This takes about 10 minutes or until tender. Then add your vegetable stock, you can use bouillon or make your own. Cover and simmer for at least 25 minutes on a low rolling boil. You will know it is ready when all the veggies are fork tender and it’s deliciously aromatic and flavorful.

Remove from heat to cool down slightly, and blend with a food processor or immersion blender until smooth. It may take a couple of batches to blend. Serve in a soup bowl with sage, chives, or a leek garnish and a small dash of smoked paprika.

author avatar
Kesy Curtis
Growing Spaces has given me a different perspective on my life, my health, and has exponentially increased my quality of life.

Leave a Reply

Your email address will not be published. Required fields are marked *