Creamy and Light Celery Root and Apple Soup

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Earthy, light, and just a little sweet—this velvety soup blends knobby celery root with crisp apples for a fall bowl that feels both nourishing and refined.

Celery root (also known as celeriac) isn’t the prettiest vegetable in the garden, but it’s one of the most rewarding. Beneath that rough, twisted exterior is a creamy white flesh that cooks down into something deeply comforting—subtle, savory, and full of grounding flavor. Paired with tart-sweet apples and a swirl of cream, this soup becomes a gentle invitation to slow down.

Whether you’ve grown celeriac yourself or picked it up from a farmer’s market out of curiosity, this recipe lets it shine. It’s a perfect first course for a fall gathering or a simple weekday lunch with crusty bread.

Why You’ll Love This Recipe 💚

• Simple ingredients with a sophisticated flavor profile
• Naturally gluten-free and easily dairy-free
• Great way to use fall apples and garden-grown roots
• Silky-smooth texture that’s comforting without being heavy
• Perfect for make-ahead meals or freezer prep

Quick Reference

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Dietary Info: Vegetarian, Gluten-free, Dairy-free adaptable

Key Ingredients at a Glance:
🌱 Celery root, 🍏 apples, 🧅 onion, 🧄 garlic, 🥣 vegetable broth, 🥛 cream or non-dairy milk

Ingredients 🛒

• 1 medium celery root (celeriac), peeled and diced (about 1½–2 cups)
• 2 medium apples (Granny Smith or Honeycrisp), peeled and chopped 🍏
• 1 small yellow onion, chopped
• 2 cloves garlic, minced 🧄
• 2 tablespoons olive oil or butter 🧈
• 4 cups vegetable broth (or chicken broth if preferred)
• ½ cup heavy cream or full-fat coconut milk 🥛
• Salt and pepper, to taste
• Optional: fresh thyme for garnish 🌿

Instructions 🍽️

1. Sauté the base.
Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, and sauté for 3–4 minutes, until softened and fragrant.

2. Add veggies and broth.
Stir in the diced celery root and apples. Season with a pinch of salt and pepper. Pour in the broth, bring to a boil, then reduce heat to low and simmer for 25–30 minutes, or until the vegetables are very tender.

3. Blend until smooth.
Use an immersion blender to purée the soup directly in the pot until velvety and smooth. (Or carefully transfer to a blender in batches.)

4. Finish with cream.
Stir in the cream or coconut milk. Taste and adjust seasoning. Reheat gently if needed.

5. Serve.
Ladle into bowls and garnish with cracked pepper, a drizzle of olive oil, or fresh thyme leaves. Serve with crusty bread or a simple salad. 🥖

Serving Ideas & Pairings 🥗

• With toasted sourdough and soft cheese
• Alongside a beet or pear salad
• As a starter for a fall dinner with roast chicken or lentils
• Try with Garden Beet Burgers with Horseradish Cream for a beautiful autumn duo

Storage & Make-Ahead Tips 📦

• Fridge: Keeps in an airtight container for 4–5 days
• Freezer: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating
• Reheat: Warm gently on the stove or microwave, stirring occasionally

Garden Reflections 🌼📓

Celery root is one of those humble crops that teaches me not to judge too quickly. Gnarled on the outside, mild and creamy within—it’s a good reminder of how much potential lies beneath the surface. This soup reflects that quiet richness. It’s not flashy, but it nourishes deeply. And sometimes, that’s exactly what I need: something warm, simple, and full of grace. 🕊️

Save & Share 💌

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🔗 Pair with Sweet Corn Polenta, Chilled Cucumber Mint Soup, or Roasted Veggie Gnocchi for a seasonal spread.