Extra-Celery Celery Soup
This post contains affiliate links. That means if you click and buy something, I earn a tiny commission, at no extra cost to you. It’s a great way to support Good Mood Brain Food and keep my kitchen cooking!
This is a soup for all the celery lovers out there! By cooking both celery stalks and celeriac (also known as celery root) together, you get a deep, clean celery flavor that’s way more interesting than you’d expect from such a simple ingredient list. Potatoes add body and thicken the soup and parsley brings freshness and color. Everything gets blended together into a smooth, comforting soup that ready in 30ish minutes. It’s weeknight food at its best. Simple, fast, and satisfying.
Why You’ll Love This Recipe
Celery Soup is light but still filling, simple but full of flavor, and it comes together fast. Using both celery and celeriac maximizes the celery flavor without tasting too Thanksgiving-y. And potatoes make the soup creamy without needing any dairy. Its naturally vegan, budget friendly, and perfect for weeknights when you want something quick, easy, and warm on the table.
Plant Science Fun Fact 🌱 Celeriac is the same plant as celery, just bred for its swollen stem instead of its stalks. The knobby root we eat is actually a thickened hypocotyl, not a true root, which is why it tastes like concentrated celery rather than something earthy like a potato.
Ingredient Notes
Celery. Use the whole bunch including the leaves for extra flavor.
Celeriac. Adds depth and body to the soup and a more rounded celery taste.
Potatoes. Thickens the soup and gives a smooth texture once blended.
Vegetable Broth. I love Better Than Bouillon and use their Roasted Vegetable base in this soup; their chicken broth also tastes great with it.
Parsley. Enhances the celery’s freshness
Tips for Making This Recipe
- Peel the celeriac carefully, the skin is thick and knobby
- Chop the celeriac and potatoes the same size so they cook at the same rate. The celery can be cut into larger pieces since it cooks faster.
- Using an immersion blender is the easiest way to blend the soup but a high speed blender will give you the silkiest, smoothest texture.
- Adjust the salt after blending as the flavors change once everything is combined
- Top with lots of freshly ground black pepper and serve with good crusty bread
More Soups You’ll Love
Root Vegetable Red Lentil Soup with Cilantro Chutney
Brothy Butter Beans with Leeks and Spinach
Let’s Keep Cooking Together!
Sign up for my Substack to get all the lastest recipes sent straight to your inbox
Equipment Needed
Extra-Celery Celery Soup
Ingredients
- 2 tbsp neutral oil
- 1 medium onion diced
- 1 large bunch celery cleaned and roughly chopped into 1 inch pieces
- 1 small celeriac peeled and cut into ½ inch pieces
- ½ tsp fine sea salt plus more to taste
- 4 c vegetable broth
- 1 c water
- 2 medium russet potatoes cut into ½ inch pieces
- ½ c parsley
- freshly ground black pepper for serving
Instructions
- Heat oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the celery, celeriac, and salt and saute for another 2 minutes.
- Add the broth, water, and potato. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes.
- Turn off the heat and stir in parsley. Use an immersion blender to blend until smooth. Stir in freshly ground black pepper and more salt if needed. Serve with crusty bread.