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A bowl of smooth, white celeriac soup topped with golden-brown garlic croutons and a sprig of fresh thyme
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Celeriac Soup with Garlic Croutons

Transform gnarly celeriac into a silky, gourmet soup. This easy winter recipe features golden garlic croutons for the ultimate cosy and healthy meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Dinner, Lunch, Starter
Cuisine: American, British, European
Keyword: Celeriac, Creamy, Soup
Servings: 4
Calories: 207kcal

Ingredients

Celeriac Soup

  • 1 tsp olive oil
  • 1 onion
  • 1 celery stick
  • 1 garlic clove
  • 1/2 celeriac around 400g
  • 1 potato around 100g
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1/4 tsp grated nutmeg
  • 800 ml stock chicken or vegetable
  • 1 sprig thyme leaves

Garlic Croutons

  • 100 g cubes of leftover sourdough bread
  • 1 tbsp olive oil
  • 1 garlic clove crushed
US Customary - Metric

Instructions

  • Heat the oven to 180 °C
  • Add the olive oil to a casserole dish and the diced onion and celery and cook over a medium heat for 5-6 minutes. Add in the crushed garlic and cook for another minute.
  • Meanwhile, peel the celeriac and cut into 1/2 cm dice along with the potato.
  • Add the dice vegetables to the dish along with the bay leaf, sprig of thyme and freshly grated nutmeg. Pour in the stock, bring to a boil, then reduce to a simmer and cover. Cook for 25 minutes.
  • Place your cubes of sourdough bread in a bowl with the olive oil, crushed garlic, and some seasoning. Give everything a good mix, and then pour onto a baking tray in a single layer and bake in the oven for 10-15 minutes. Keep checking and turning them over as they brown and can burn quickly. When done, remove from the oven and set aside. If you're not using the oven for anything else, I often use my air fryer for this, as it saves energy.
  • Back to the soup after it's had its 25 minutes. Remove the bay leaf and the woody stalk left from the thyme, and either in a standalone blender or using a stick blender, blitz the soup until totally smooth.
  • Season well with salt and pepper.
  • Pour into serving bowls, sprinkle with some fresh thyme leaves and top with the crispy garlic croutons.
  • For an extra special treat, you can drizzle on some truffle oil for total indulgence!

Notes

  • You could also use rosemary instead of thyme if you have some in the garden. Another woody herb that would pair well with the earthy flavours of the celeriac.
  • You can use the remaining portion of the celeriac to make my celeriac remoulade

Nutrition

Calories: 207kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1032mg | Potassium: 550mg | Fiber: 4g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 2mg