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Light Celeriac and Apple Soup is a stovetop soup made by simmering celeriac, apple, onion, and vegetable stock until tender, then blending until smooth with just a splash of milk instead of cream. It’s ready in about 45 minutes and comes out silky without feeling heavy.
I make this most in late fall, when celeriac shows up ugly and knobby at the market and apples are still crisp. The two cooked together taste earthier than a plain potato soup and a touch sweeter, no sugar added.
The soup stays light because there’s no cream base, no flour, no butter roux. A tablespoon of olive oil and a small splash of milk at the end is all it needs for body.
One thing I learned the hard way: don’t blend celeriac too long or too fast right after it’s cooked. It can turn gluey instead of silky. Thirty to forty-five seconds with an immersion blender is enough.
Why You’ll Love This Recipe
- Ready in about 45 minutes, mostly hands-off simmering
- No heavy cream, just a light milk finish
- Celeriac and apple balance earthy and sweet flavors
- Freezes well for easy weeknight lunches
Ingredient Notes
- Celeriac: Also called celery root. Pick one that feels heavy and firm, with no soft or dark spots, and peel it generously since the skin is tough.
- Apple: Braeburn or Granny Smith both work. Granny Smith keeps the soup tarter, Braeburn leans a little sweeter.
- Vegetable stock: Use a low-sodium stock so you can control the salt at the end. Chicken stock works too if you’re not keeping it vegetarian.
- Milk or crème fraîche: A small splash is enough to smooth the soup without making it rich. Swap in oat milk or coconut milk for a dairy-free version.
- Lemon juice: Added at the end to brighten the soup and balance the apple’s sweetness. Don’t skip it, the soup tastes flat without it.
Celeriac and Apple Soup with a Light, Creamy Finish
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook 4 to 5 minutes until soft and translucent.
- Add garlic and cook 30 seconds until fragrant.
- Add celeriac and apple, stir to coat in the oil, and cook 3 minutes.
- Pour in the stock, add thyme, and bring to a boil. Reduce to a simmer, cover, and cook 20 to 25 minutes until the celeriac is fork-tender.
- Remove the thyme sprigs. Blend with an immersion blender for 30 to 45 seconds until smooth, or blend in batches in a stand blender.
- Stir in the milk or crème fraîche, lemon juice, salt, and pepper. Warm through 2 to 3 minutes without boiling.
- Ladle into bowls and garnish with chives or raw apple matchsticks.
Notes
- Peel celeriac generously, the skin is tough and inedible.
- Simmer until celeriac is fork-tender, about 20 to 25 minutes.
- Blend in one long pass, not repeated short pulses.
- Add dairy off the boil to prevent the soup from splitting.
Tips for Success
- Choose a firm celeriac without soft spots, it peels easier and holds less woody core near the center.
- Blend for 30 to 45 seconds only, longer blending at high speed can turn the starch gluey.
- Use a tart apple like Granny Smith if you want less sweetness balancing the earthy celeriac.
- Add the milk off the heat or on low, boiling it can cause the soup to split slightly.
- Save a few apple matchsticks raw for garnish, they add crunch against the smooth soup.
Variations
- Swap the milk for canned coconut milk to make this soup fully dairy-free without losing the silky texture.
- Stir in a spoon of Dijon mustard at the end for a sharper, more savory background note.
- Roast the celeriac cubes at 200C/400F for 25 minutes before adding to the pot for a deeper, caramelized flavor.
Storage and Reheating
Store cooled soup in an airtight container in the fridge for up to 4 days.
Freeze in portions for up to 3 months. Leave the milk out before freezing and stir it in fresh after reheating so it doesn’t separate.
Reheat gently on the stovetop over medium-low heat, stirring often, for 5 to 7 minutes until steaming. Add a splash of stock or milk if it’s thickened too much.
Serving Suggestions
Serve with crusty sourdough bread or a grilled cheese sandwich for a light lunch.
Top with a swirl of crème fraîche, a few thyme leaves, and a crack of black pepper.
Pair with a simple green salad for a fuller dinner, or ladle into small cups as a starter before roast chicken.
FAQ
Why is my celeriac and apple soup grainy instead of smooth?
Grainy soup usually means the celeriac wasn’t fully tender before blending, or it needed a few more seconds under the blade. Simmer the cubes until a knife slides in with no resistance, about 20 to 25 minutes, then blend in one long pass instead of quick pulses.
Can I use pears instead of apples in this celeriac soup?
Yes, pears work well and bring a softer sweetness than apples. Choose a firm variety like Bosc so it doesn’t turn mushy before the celeriac is done, and add a little extra lemon juice at the end since pears are less tart.
Can I freeze celeriac and apple soup?
Yes, this soup freezes well for up to 3 months in an airtight container. Leave out the milk or crème fraîche before freezing and stir it in fresh after reheating, since dairy can separate and turn grainy once thawed.
What pairs well with light celeriac and apple soup?
Crusty bread or a grilled cheese sandwich turns this soup into a full lunch. A sharp cheddar or a handful of toasted walnuts on top adds contrast to the soft, mellow soup, and a simple green salad rounds out dinner.
Is this light celeriac and apple soup dairy free?
Not as written, since it finishes with a splash of milk or crème fraîche. Swap in canned coconut milk or a barista-style oat milk in the same amount and the soup stays just as smooth, with a slightly different background flavor.
What’s the difference between celeriac soup and parsnip soup?
Celeriac soup tastes earthier and slightly nutty, while parsnip soup leans sweeter and more caramelized once roasted. This recipe adds apple to play off celeriac’s savory side, which is why swapping in parsnip changes the balance more than you’d expect.
