Apple & Celery Root Soup
This Vegan Apple & Celery Root Soup is rich and creamy and has a wonderful earthy flavour with hints of sweetness thanks to the addition of apple. This vegetarian soup is a one pot meal that freezes well and is perfect for those days when you are craving something comforting and warm. This soup is Vegan, Whole30, Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
I am a big fan of creamy soup, but struggle to order them in restaurants due to the amount of milk, cream and butter often used to achieve that consistency.
Celery root (or celeriac) and apple is a combination that I have recently seen on a lot of menus and found very intriguing. On the back of my recent obsession of celery root, I decided to attempt a dairy free version of the soup and am so pleased with the results.
This Apple and Celery Root Soup is incredibly smooth and creamy and has the perfect balance of flavours with a slight sweetness from the apples and rich earthy flavour from the celeriac.
This Vegan Apple & Celery Root soup is incredibly simple to make. Diced apples and celery root are simmered in vegetable stock until soft and then pureed in the blender until smooth. It’s amazing how only a handful of ingredients can create such a richly flavour and delicious soup. I like topping each bowl with a mix of finely chopped walnuts and thyme, or for a non vegetarian option, crisp pancetta would be delicious and add a nice crunch.
Here are a few other vegetarian soups that you will enjoy…
- Cream of Mushroom Soup
- Thai Butternut Squash Soup
- Roasted Cauliflower & Garlic Soup
- Chunky Onion Soup
- Creamy (or not) Tomato Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Apple & Celery Root Soup
Ingredients
- 1 onion diced
- 1 tbsp olive oil
- 3 small apples or 2 large, peeled, cored and cut into small pieces
- 1 medium celeriac peeled and cut into cubes
- 1 tsp thyme
- 1/4 tsp salt
- 3 cups vegetable stock
- 1 cup almond milk or other milk alternative
Garnish
- 2 tbsp walnuts roughly chopped
- 1/2 tbsp thyme
Instructions
- Heat the olive oil in a large pot on medium heat. Add in the onion and cook for a few minutes until it begins to soften.
- Add in the cubed apple, celeriac, thyme, salt and 2 cups of the vegetable stock and let simmer for 20 minutes until the celeriac is soft.
- Transfer everything from the pot into a blender and blend or alternatively use a hand emulsifier to puree everything in the pot. Once smooth return the mixture to the pot and add in the remaining 1 cup vegetable stock and almond milk. Stir and bring to a boil. Taste and adjust seasoning with more salt, thyme or vegetable stock if too thick.
- In a bowl combine the chopped walnuts and thyme and mix
- Serve the soup topped with the walnuts and thyme.
Nutrition
What’s the drizzle along with the crushed walnuts & thyme garnish?
I made this Apple & Celeriac recipe for the first time today but I was very disappointed with the result. I used two medium sized apples instead of two large ones but otherwise followed the recipe “a pie de la letra”, but the flavour of the apples dominated the soup and neither the celeriac nor the thyme got the attention they deserved. I had made my own vegetable stock at considerable trouble and I felt that, and the materials for the soup, were wasted.
I must admit I do not need to obey any of the safeguards (vegan, gluten, paleo, etc) and so perhaps my expectations that it would taste like a normal soup were too high and that I should learn that those safeguards come at a high price in terms of taste.
But I think perhaps you are overstating the case in the introduction that this is “wonderfully comforting”, and “richly flavoured”. You’re making yourself a hostage to fortune by the use of such extravagant language. If this is, indeed, a richly flavoured soup by the standards of people who need, or wish, to obey such dietary restrictions, then they are more impoverished that they might realise.
Delicious – different, easy, sweet. I really enjoyed this, and loved how easy it was to make. I added a bit of garlic to the recipe and also used red onion.
Nice change to my usual soups, which I’ve been getting a bit bored of.
Made this last night with celeriac and apples that both came in my CSA last week – so easy and tasty! A perfect bowl of cozy on a cold winter night. I topped with some crisped prosciutto and toasted walnuts and it was delicious. Thank you!
It wasn’t as creamy as I had wished, but I feel like that’s because I used too much celeriac.
I used half soy cream half almond milk, but next time I think I’ll use one cup soy cream!
Really easy, healthy, and good!
Do you have a suggestion as to what type of apples would work best here?
Made this soup today to eat with my vegan best friend, I used Oat milk instead of almond, and she had fresh coriander on top with the walnuts.
Both of us absolutely loved this soup and I will definitely make it again. I finished the soup served with a swirl of vegan Oat single cream too.
Thanks so much
So good! It was the perfect recipe to help me use the veggies and fruits from my CSA box this week. I did use coconut milk instead and made it very creamy. Thanks for this recipe.
Made the apple celeriac soup tonight and it was outstanding! My husband ate 3 bowls. We have organic apples that we picked yesterday so it was great to find a new recipe for apples. I had never tried celeriac root either. The soup was so creamy and absolutely delicious. I used Bragg’s instead of salt.
Delicious! and so easy to make.
Thanks Carmen!
I was really amazed by this soup. It’s so easy to make but it tastes fabulous
. Thank you so much, dear Carmen, for posting this fabulous recipe. (I used coconut milk as we didn’t have any almond)
I think I’m going to be cooking this whenever I see celeriac
I can’t believe how simple this soup was to put togther and how delicious it turned out. I only wish I had doubled the recipe bc there isn’t nearly enough leftovers 🙂
I added 2 cloves of garlic, toasted the walnuts, and topped it with fresh parsley.
I will definitely be making this again. Ty!
I made it . It’s delicious . Fab recipe
Really delicious and easy. I have never made celeriac before, but on a whim I bought some at the farmers market this week. This soup was so good!!
I subbed cashew milk for the almond milk and it turned out great.
This soup is delicious and satisfying! I didn’t have vegetable broth so I used a chicken bone broth. The color would be enhanced with the vegetable broth but it was soooo good!!!
Great soup! We aren’t almond milk people, so I used half and half, added one potato to thicken and garlic. I had a nice sized celery root and perfect apples. It’s such a nice flavour! Thanks for the recipe!
This looks really, really good. I am a serious soup, and especially, creamy soup fan. I also really love tinkering with cooking down all sorts of veggies, adding various spices and water or milk to make a new kind to enjoy. I am also addicted to Thyme! If I make this, believe me, I will certainly leave another comment. 😀
I have the same love for creamy soup, soo comforting! Let me know if you make this, I would love to know what you think!