Cream of Celeriac Soup [Vegan & Gluten Free]

Healthy Recipes, Meatless Monday

Serves: 4 (med.) or 6 (small) portions
Prep: 10 mins
Cooking time: 10 mins
Assembly: 5 mins
Type: Main meal, starter dish
Tools: Chopping board, sharp knife, veggie peeler, large non-stick pot w/lid, wooden spoon, blender, silicone spatula

Notes: This recipe contains: B-Vitamins (inclusive of B12*), Vitamins C, D* & E* carbohydrates, protein, fibre, calcium, iron, magnesium, phosphorus, potassium, zinc and per serving (based on 6 servings) has no added sugar, has a moderate quantity of added salt and is low in saturated fats! *Dependent upon the fortification of DF milk used.

We were wrong, this soup is officially our last new soup of the season (well, probably)! Simply because the UK weather is completely unpredictable; it’s still quite chilly, but it’s also great to have to some quick soup recipes to hand, even for early spring, autumn or an unexpected July cold virus! So with the cold weather lingering, we decided to experiment with a frugal and tasty soup idea; this delicate, simple and flavourful idea became our delicious cream of celeriac soup!

We would first like to thank our local supermarket for reducing the price of their almond milk (3 cartons for £3!) and for having a full bin of celeriac root with varied weights to choose from! You know that it’s going to be a good day when stuff like this happens. 😀

This soup is incredibly easy to prepare and not overly expensive (our veggies came to £1.60). In addition to some tasty celeriac, we added a humble potato (skin included) which provides additional fibre, vitamins and minerals, a natural thickener and a tasty under note to the soup. As we decided not to use any vegetable stock, we combined a tasty section of some of the dried herbs, seasonings and flavours that we found listed in our favourite brand of stock. Once it was cooked we added some almond milk, for some additional nutritional value and creamy touch (it’s all in the title after all!). The result was a delicious and easy go-to soup that you can add to your recipe box (particularly if you love creamy, comforting and cosy soups)!

We enjoyed this soup garnished with some tasty roasted chickpeas, fried spring onion and served it with a cheeky ‘cheeze’ toasty and cup of tea; it was indeed a great little lunch! 🙂

Some other good things to note include:

  • We have previously talked about how lovely celeriac is when we posted our Broccoli and Celeriac soup recipe last year! Our previous recipe also includes some lovely visual instruction on how to prepare it (just in case you are new to this lovely vegetable!).
  • Celeriac can be tricky to peel. After we peeled ours, we lost about eighty grams in weight; which is a huge improvement after our last couple of goes! If you still find preparing it tricky, just buy a slightly bigger portion.
  • We will be doubling the quantity next time (whilst being mindful of the salt) as it’s just too good and would love slightly larger portions that last longer than three days! 
  • We used almond milk, but you could also use an unsweetened soya or coconut milk if preferred. NB: we chose almond because its flavour is light enough not to overpower the other flavours of the soup.
  • Once refrigerated, the soup does ‘thicken’, just ever so slightly; once it’s reheated, it relaxes and is the perfect consistency once again. However, if you find our version a little thick, just add a little more milk to thin it out.
  •  Although it tastes good on the day, like any soup, sauce or marinade it tastes even better the following day(s)! We’d recommend reheating your leftovers on the stove top (if possible) as it doesn’t take long to reach a hot and almost boiling temperature; you can easily overcook it in a microwave (you can trust us on that one!) and this will impair the flavour.

Happy cooking everyone! 😀




++++++++++700g          Celeriac root
++++++++++440g          Baking potato
++++++++++½ tbsp       Rapeseed oil (or low-fat cooking oil spray)
++++++++++1g                Celery salt
++++++++++¼ tsp          Dried tarragon
++++++++++¼ tsp          Dried parsley
++++++++++½ tsp          Asafoetida (or sub w/ onion powder)
++++++++++¾-1 tsp       Salt
++++++++++¼ tsp          Ground black pepper
++++++++++800ml       Water
++++++++++½ tsp          Garlic infused oil
++++++++++50g            Spring onion, finely chopped (*an optional garnish)
++++++++++300ml       Almond milk (unsweetened + fortified)

Need an easy-print recipe? Print here. 🙂



1. Prepare the celeriac. Tip: For visual guidance you can refer to this recipe! Wash, trim the ends, peel and then chop the celeriac into cubes. Wash and then chop the potato into cubes.

2. Heat ½ tbsp rapeseed oil (or use some low-fat cooking oil spray) in a large, non-stick pot over a med-low heat. Add the celeriac and potato. Gently toss in the oil and stir together. Cover with a lid. Gently fry and stir the celeriac mixture occasionally for about 6 mins. Add 1g celery salt, ¼ tsp dried tarragon, ¼ tsp dried parsley, ½ tsp asafoetida, 1 tsp salt and ¼ tsp ground black pepper. Stir to toss and coat. Gently fry for 30 seconds.

Add 800ml cold water and ½ tsp garlic infused oil. Stir together. Cover with the lid. Bring to a boil. Reduce the heat. Simmer and cook for about 10 mins or until the vegetables are cooked (fork tender). Remove from the heat. Allow the soup to cool slightly. Tip: If you have a blender with a heat-vent lid, you can probably start processing the soup after 5 mins; just take care and do not overfill your blender and cover the heat vent with a kitchen towel to help release some excess steam/heat.

3. If desired, gently fry some spring onion in a little oil for 2-3 mins or until softened.

4.Transfer the soup into a blender. Process it until smooth and creamy. Tip: Depending upon the size of your blender, you might have to complete this step in batches. If you own a hand-held blender, just process the soup in the pot and then stir in the milk. Transfer the soup back into the pot or a resealable container (as applicable). Add the milk into the blender. Pulse to froth and help remove any residual soup stuck to the blender. Pour the milk into the pot or container. If necessary, use a spatula to help remove any remaining bits of soup. Stir together. Taste and season the soup as preferred.

5. If applicable, reheat the soup over a medium-low heat until hot, but do not allow it to boil. Remove.

6. Serve warm. Ladle into a small serving bowl; if desired, garnish with fried spring onions or some fresh chives, roasted chickpeas, small cubes of roasted potato, tofu croutons, some standard herby-bread croutons or whatever takes your fancy!


Tip: Refrigerate any leftovers in an air-tight and resealable container; reheat and consume within 3-4 days. Alternatively, store and freeze; defrost, reheat and consume within 1-2 months. NB: When reheating, do not allow it to boil. 


Broccoli and Celeriac Soup [Vegan & Gluten Free]

Healthy Recipes

Serves: 6
Prep & Cooking Time: 40-50 mins (*Dependant upon skills or the number of kitchen helpers!)

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamin C, protein, fibre, iron, magnesium, manganese, potassium, zinc, and (per serving) is low in salt, sugar and sat fats! 

Two terrific veggies and one fantastic soup! It’s hearty, wholesome and delicious without a lot of hassle or expense. These seasonal vegetables make a great combination, but we have thrown in some tender haricot beans (aka navy beans!) for some extra satiety and texture. Fresh chives and some fragrant lemon thyme also really help bring this soup alive!

Having never previously cooked or prepared a celeriac root (which is also known as celery root) before, we didn’t really know what to expect. It’s a wonderful vegetable; cutting into releases a lovely celery aroma! Preparing it is not that difficult (it’s just as easy as cutting up a potato!), although to look it you would think it would be your worst gardening/kitchen nightmare! It’s good to note that you will lose about a quarter to a third of the weight after the top, bottom and outer skin is removed; it will depend upon on your skill level and/or kitchen utensil you decide to use. We have upped the quantity of celeriac than we have originally used for this reason, but also adding a little more of this delicious vegetable wouldn’t hurt either! 


Quick Foodie Facts:

  • Per serving (and based on our recipe!), this soup contains  about 4.4 servings of vegetables towards your 5-A-Day!
  • Celeriac makes a really tasty mash, but also roasts really well! It can slightly discolour once it’s cut, but you can fix this by putting it into a bowl of ‘acidulated water‘. Consider it for your next Sunday dinner or the festive season ahead! If you do not enjoy celeriac, try replacing it in this soup for some turnip instead!
  • Broccoli is so versatile and is packed full of plenty of wholesome nutrients: vitamins, minerals and antioxidants (just to name a few!). Try adding it to casseroles or bakes, soups or stews, stir fries, salads, as part of a baked potato topping (‘cheezy’ broccoli anyone!), curries, pasta dishes or as some raw crudities in your next party spread! For those that love smoothies, add a few (fresh or frozen) pieces to your next drink- it’s delicious! 

For some more broccoli madness, check out this recipe that we made last year!

Happy cooking and have a lovely weekend everyone! 🙂



Yes, we cheated and used some tinned beans this time! 😛  You’ll also notice that we tossed in some spinach right at the end (only because we had some available), but do not feel obligated to use it.



+++++++++++800g  Broccoli Head
+++++++++++800g  Celeriac Root
+++++++++++260g   Banana Shallot (or White Onion)
+++++++++++1           Bay Leaf
+++++++++++1.75L    Vegetable Stock (low-salt/GF if required or use Water )
+++++++++++            Ground Black Pepper
+++++++++++2g        Mild Paprika
+++++++++++10g      Fresh Lemon Thyme
+++++++++++10g      Fresh Chives
+++++++++++60g     Fresh Baby Spinach (*optional)
+++++++++++390g   Cooked Haricot Beans (approx. 2 tins or 200g Dried & Cooked)




Prepare the broccoli. Chop the bottom of the stalk off. Remove the florets from the remaining stalk. Roughly chop all of the stalk. Transfer all of the broccoli (and stalk) into a bowl of water and allow it to soak. Drain. Tip: The stalk has a lot of flavour and nutrients too, don’t be tempted to bin it! #reducefoodwaste



Prepare the celeriac. Wash it. Slice the top and bottom ends off. Use a vegetable peeler to remove the remaining skin or roughly slice it off with a large knife (a lot like you would remove the skin off of a pineapple!). Tip: Using a vegetable peeler will preserve more of the vegetable!



Chop the celeriac into cubes. Peel and halve the shallot and/or onion.


Tip: If you are a speedy chopper an/or have a slower heating electric hob, consider heating the water whilst you prepare the vegetables!


Heat a non-stick pot of stock with 1.75L of water and a bay leaf over a medium heat. Bring to boil. Add vegetable stock. Whisk to dissolve. Add the broccoli florets and stalk, celeriac, onion, paprika and a few grinds of black pepper. Cover with a lid. Simmer and cook for about 8-10 mins or until tender. Remove from the heat and allow to cool. In the meantime, wash the thyme and chives. Remove the thyme leaves from its stem and roughly halve the chives.



If you do not have a stick blender, transfer the soup (in batches) into a blender. Add the herbs. and spinach (if you are using it). Puree until smooth. Transfer it back into the pot or plastic container (as appropriate). Repeat until all the soup has been processed.



Drain, rinse and add the beans into the soup! Stir to combine. Taste and season as necessary.



Gently reheat over a low-heat if required.


Ladle the soup into a serving bowl. Garnish with fresh chives, red chilli flakes, tahini, soya yoghurt, fresh black pepper or anything else that takes your fancy! This also tastes great when paired some warmed crusty wholemeal bread or cheeky nut butter toast! 😀





Refrigerate any leftovers an in air-tight and resealable container; reheat and consume within 3-4 days. Alternatively, freeze in a container(s); defrost, reheat and consume within 1-2 months.