Roasted Celery Root Soup


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

It's official, it is winter. No more tomato or watermelon soups, we are firmly into Jerusalem artichoke and potato territory. From now until sometime in April I'll be making hearty and warming soups. I actually love making soup during the cold weather months. There is something about a snowfall that makes you want to pull out a big pot and make something wonderful. We haven't had any snow to speak of yet, but I know it's coming.

I've been using a lot of celery root lately, and nobody in the family seems to have gotten tired of it yet, but then it's early in the season. Roasting the celery root gives it a nice depth of flavour. I used an immersion blender for this, but if you have a regular blender I think it would be better to do it in batches using that.

This is a vegetarian soup, and if you leave out the milk it will be vegan.


4 cups peeled and cubed celery root
2 tbsp olive or safflower oil
onion, chopped
cloves garlic, chopped
stalks celery, chopped
onion, chopped
potato, peeled and chopped
4 cups vegetable stock
1/2 tsp thyme
1/2 cup milk  (optional)
salt and pepper to taste


  1. Preheat oven to 350F. Toss celery root with 1 tbsp of oil and place on a baking sheet; roast for 30 minutes, stirring occasionally.
  2. In a large saucepan, heat remaining oil over medium heat. Add onion, garlic, celery and onion, saute for 4 minutes.
  3. Add potato, celery root, stock and thyme. Bring to a boil. Reduce heat, cover and simmer for 30 minutes, or until vegetables are tender. Puree soup using an immersion blender or in a blender until it is smooth. Add milk, if desired. Taste for salt and pepper. Heat until it is warmed through.

    Adapted from For the Love of Soup by Jeanelle Mitchell

This recipe appears in: Soups
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