Soups📍 All of RomaniaEasy🥗 Vegetarian🐟 Pescatarian💪 High-protein🥦 Clean eating🫒 Mediterranean

Cream of celeriac soup

Name: Cream of celeriac soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Romanian
Ingredients: 600 g celeriac root, peeled and cut into cubes; 2 medium potatoes (approx. 300 g), peeled and cut into cubes; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 30 g butter; 1 tbsp olive oil; 800 ml vegetable stock (or warm water); salt and white pepper to taste; a pinch of freshly grated nutmeg; 1 tsp lemon juice (optional, for brightness); 100 ml single cream or cooking cream; extra-virgin olive oil for drizzling; white bread croutons or toasted pumpkin seeds, for serving

Cream of celeriac soup is an elegant, velvety soup made from celeriac root cooked with onion, potato, and butter, then blended until silky smooth. Light yet satisfying, with a distinctive, earthy aroma, it is perfect as a warm starter or a quick autumn and winter dinner.

🍽️

Servings

⏱️

Prep

15 min

🔥

Cook

35 min

⏰

Total

50 min

🥘Ingredients

servings

Main ingredients

Seasoning

Finishing

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🥗Vegetarian🐟Pescatarian💪High-protein🥦Clean eating🫒Mediterranean

🍽️

Yield

approx. 1.2 litres soup

📦Storage

❄️

Refrigerator

Up to 3 days in an airtight container in the refrigerator; reheat gently over low heat, adding a splash of water if it has thickened

🧊

Freezer

Up to 2 months, without cream; add fresh cream after thawing and reheating

🥗Nutrition Facts

Values per serving (approx. 300 ml)

🔥

Calories

165 kcal

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Protein

3 g

🧈

Fat

9 g

🍞

Carbohydrates

18 g

🌾

Fiber

3 g

🍷Pairs Well With

🥂Rye or white bread croutons

🥂Homemade bread with butter

🥂Toasted pumpkin or sunflower seeds

🥂Dry white wine with good acidity (Sauvignon Blanc, Fetească Albă)

💡Variations

Vegan version: replace butter with olive oil and cream with coconut milk or coconut cream.

Add one green apple cooked along with the celeriac for a subtly tart, fruity note.

Replace half the celeriac with parsnip for a sweeter and more complex flavour.