There’s a certain quiet sophistication in a bowl of Creamy Celery Root and Apple Soup. Earthy, slightly nutty, and faintly sweet — this soup feels like autumn and winter comfort captured in a single spoonful. It’s the kind of dish that warms you from the inside out, yet feels light, balanced, and nourishing.

The humble celery root (also called celeriac) doesn’t get nearly enough attention. Beneath its rough exterior lies a delicate flavor that’s a beautiful cross between celery and parsley root, with a creamy texture once cooked. When paired with the natural sweetness of apples, it transforms into a velvety, elegant soup that tastes far more luxurious than its simple ingredients suggest.

Why I Love This Recipe

I love this recipe because it proves how simple ingredients can create extraordinary flavor. Celery root might look intimidating, but once you peel and cook it, it becomes creamy, subtle, and aromatic. The apples add just the right touch of brightness, balancing the soup’s richness beautifully.

What makes me adore this recipe even more is its versatility — it can be a comforting weeknight dinner or an elegant first course for a festive meal. I love serving it with crusty bread or a sprinkle of toasted nuts on top. It’s also a recipe that feels nourishing and grounding, a perfect balance of indulgent and wholesome.

Why It’s a Must-Try Dish

This soup is a must-try for several reasons:

• It’s incredibly creamy without needing much cream — the texture comes naturally from the vegetables.
• The sweet-tart apples lift the earthy flavor of the celery root perfectly.
• It’s vegetarian-friendly and easily adaptable to vegan diets.
• It’s simple yet elegant — suitable for cozy dinners or formal occasions.
• It’s freezer-friendly, so you can make it ahead and enjoy it anytime.

If you’re looking for a soup that feels comforting yet refined — this is the one.

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6 servings
• Course: Soup / Appetizer
• Cuisine: French-inspired / Modern European
• Calories: ~210 kcal per serving

Ingredients

Main Ingredients:

• 2 tbsp unsalted butter (or olive oil for dairy-free)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 large celery root (about 1 lb / 450 g), peeled and diced
• 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
• 1 medium potato, peeled and diced (for extra creaminess)
• 4 cups (1 L) vegetable or chicken stock
• ½ cup (120 ml) heavy cream (optional for extra richness)
• Salt and freshly ground black pepper, to taste

Optional Garnishes:

• A drizzle of olive oil or cream
• Croutons or toasted nuts
• Chopped chives or microgreens
• Crisp apple slices

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Vegetables

1. Start by peeling the celery root. (Use a sharp knife or vegetable peeler to remove the knobby outer skin.)
2. Dice the celery root, apples, potato, and onion into roughly 1-inch cubes for even cooking.

Step 2: Sauté the Aromatics

1. In a large soup pot or Dutch oven, melt butter over medium heat.
2. Add the chopped onion and sauté until translucent (about 4–5 minutes).
3. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 3: Add the Celery Root, Apple, and Potato

1. Add the diced celery root, apple, and potato to the pot.
2. Season with a pinch of salt and pepper.
3. Stir well to coat the vegetables with butter and aromatics.

Step 4: Add the Stock and Simmer

1. Pour in the vegetable or chicken stock.
2. Bring the soup to a gentle boil, then reduce the heat to a simmer.
3. Cover and cook for 25–30 minutes, or until the vegetables are soft and easily pierced with a fork.

Step 5: Blend Until Smooth

1. Remove the soup from heat and let it cool slightly.
2. Use an immersion blender to purée the soup until smooth and velvety.
   (Alternatively, transfer the soup in batches to a blender — blend until smooth and return to the pot.)
3. Stir in the cream, if using, and adjust seasoning with salt and pepper to taste.

Step 6: Reheat and Serve

1. Gently reheat the soup over low heat until warm (don’t let it boil).
2. Ladle into bowls and garnish with your favorite toppings — a drizzle of olive oil, cream, or crunchy croutons.

How to Serve This Recipe

Serve the Creamy Celery Root and Apple Soup warm in shallow bowls with a garnish of:

• A swirl of cream or a drizzle of olive oil
• Toasted walnuts or hazelnuts for crunch
• Fresh herbs like chives, thyme, or parsley
• A few thin apple slices for contrast

Pair it with a side of crusty bread, garlic toast, or a light green salad. For an elegant touch, serve it in small cups as an appetizer at dinner parties.

Recipe Tips

1. Peel celery root generously — the outer layer is tough and fibrous.
2. Balance sweetness — use tart apples (like Granny Smith) to keep the soup bright.
3. Blend thoroughly — a silky texture elevates this soup from rustic to refined.
4. Add cream slowly to avoid curdling and to control richness.
5. Make ahead: The flavors deepen after a day in the fridge.

Variations

1. Vegan Version:
   Use olive oil instead of butter and coconut milk or oat cream instead of dairy cream.
2. Caramelized Onion Twist:
   Add deeply caramelized onions for a sweeter, richer base.
3. Curried Celery Root Soup:
   Add 1 tsp of curry powder or garam masala for a warm, spiced flavor.
4. Apple-Cider Infused:
   Replace ½ cup of stock with apple cider for a more pronounced fruity note.
5. Herb-Infused:
   Add thyme, bay leaf, or rosemary while simmering for a more aromatic finish.
6. Truffle Touch:
   Add a drizzle of truffle oil just before serving for a luxurious twist.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stove over low heat. Add a splash of broth or cream if it thickens too much.

Special Equipment Needed

• Large soup pot or Dutch oven
• Blender or immersion blender
• Sharp knife and vegetable peeler
• Ladle and spatula

FAQ

Q1. Can I make this soup ahead of time?
Absolutely! It actually tastes better the next day as the flavors deepen overnight.

Q2. Can I skip the potato?
Yes. The potato adds creaminess, but you can substitute with ½ cup of cashews or extra celery root.

Q3. Can I freeze this soup with cream in it?
Yes, but for best texture, freeze before adding cream. Stir in the cream after reheating.

Q4. What apples work best?
Tart apples like Granny Smith balance the earthy celery root beautifully. Sweeter varieties like Gala or Honeycrisp work too if you prefer a mellow flavor.

Q5. How can I make it more filling?
Serve with crusty bread or swirl in some white beans for added protein and creaminess.

Conclusion

The Creamy Celery Root and Apple Soup is a dish that beautifully balances rustic simplicity with modern elegance. It’s earthy, smooth, and subtly sweet — a perfect harmony of flavors that feels comforting yet sophisticated.

It’s proof that even the most humble ingredients can be transformed into something extraordinary with care and creativity. Whether served as a cozy weeknight meal or as a refined appetizer at your next dinner gathering, this soup will warm hearts and delight palates every single time.