If you’ve walked past the gnarly, knobby root vegetables in the grocery store and wondered what to do with them, this recipe is your answer. This dairy-free creamy celery root soup transforms the humble celeriac into a silky, sophisticated bowl of comfort. It’s a grand prize winning recipe with a couple surprise ingredients, a luxurious texture, and a taste that’s sure to please everyone (yes, even people who aren’t big fans of celery)!
Why You’ll Love This Dairy-Free Creamy Celery Root Soup
- Unique Flavor Profile: This soup moves beyond the standard potato-leek vibes with the aromatic spices in Chinese five spice and a gentle kick of chili powder.
- Simple Ingredients: Aside from the root, you likely have the onions, spices, and broth in your pantry.
- Special Diet Friendly: This soup is naturally dairy-free, gluten-free, and top food allergy-friendly. It can also be made vegan and paleo.
- Ready in 30 Minutes: A quick sauté, a short simmer, and a blend are all it takes.
What is Celery Root (Celeriac)?
Celery root is the root of a specific variety of celery. It doesn’t look like much on the outside – it’s often dirty and ragged. But once you peel away the tough skin, you’ll find a creamy white interior. It tastes like a cross between celery and parsley, but with a nutty, earthiness similar to a potato. When cooked and pureed, it becomes incredibly velvety, making it the perfect base for winter soups.
How to Choose the Best Celery Root
Look for roots that feel heavy for their size. If you buy one with the stalks still attached, you can use the leaves for a garnish!
How to Peel Celery Root
The most intimidating part of this recipe is prepping the root. Here is the easiest way to do it:
- Wash it well to remove loose dirt.
- Cut off the top and bottom so the root sits flat on your cutting board.
- Use a sharp chef’s knife (not a peeler) to slice down the sides, following the curve of the root, removing the thick, knobby skin until you see the white flesh.
- Dice into 1/2-inch cubes to ensure even cooking.
Tips for the Perfect Puree
- Don’t overfill your blender: If using a standard blender, puree in batches. Hot liquids expand and can blow the lid off if overfilled.
- Remove the steam vent: It’s essential to let the steam vent or you might get a hot, messy surprise when you remove the lid. Take out the steam vent in the middle of the lid, and cover it with a tea towel while blending.
- Optionally use an Immersion Blender: For less cleanup, you can use a stick blender directly in the pot, though the texture might be slightly more rustic than a high-speed blender.
- Adjusting consistency: If the soup is too thick after blending, add a splash more broth or water until it reaches your desired creaminess.
More Ingredient Notes & Substitutions
- Chinese 5-Spice Powder: This is the secret weapon. It usually contains star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. A little goes a long way.
- Coconut Milk: Use the “beverage” type sold in cartons (we use So Delicious) for a lighter soup, or lite canned coconut milk for a richer, thicker consistency.
- Broth: Becca uses low-sodium broth, but I’ve also used regular broth with delicious results. Use vegetable broth to keep it vegan, or chicken broth for a traditional savory base. Just make sure you choose a dairy-free broth. Yes, some brands do contain milk!
- Salt: You can use sea salt or table salt, but the amount you will need can vary. Always salt to taste. If your celery root soup tastes flat at all, add more salt just until the flavors pop. It’s important to taste and add the salt as desired. If is crucial here so you can control the saltiness.
Serving Suggestions
Since the soup is smooth, it goes well with the following garnishes:
- Crusty sourdough bread, crackers, or croutons. (Particularly good if you thin the soup a bit more.)
- A drizzle of chili oil.
- A swirl of coconut milk, unsweetened dairy-free yogurt, or dairy-free sour cream on top.
- Chopped chives or reserved celery leaves (if they haven’t been trimmed off) for a pop of fresh green.
Special Diet Notes: Cream of Celery Root Soup
By ingredients, this recipe for cream of celery root soup is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and all around allergy-friendly. Just be sure to choose your broth appropriately to fit your dietary needs.
Dairy-Free Creamy Celery Root Soup
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Add onion and 1/2 teaspoon salt, sauté until softened, about 3 minutes.
- Add chili powder and 5-spice powder and sauté for 1 minute. Add celery root, sauté for another minute.
- Add broth, and bring to boil. Reduce to simmer, cover, and cook until celery root is tender, about 10 to 15 minutes.
- Puree soup in batches in a blender. Transfer back to pot and stir in coconut milk beverage, remaining salt, and pepper. Add more salt to taste (depends largely on how much salt is in the broth you use.)
Nutrition
Tried this recipe?
Let us know how it was!Also try The Best Dairy-Free Potato Soup!
3 Comments
do you have a version without the milk substitutes? I am just as allergic to the chemicals in the listed coconut milk as I am to dairy products
Just use light coconut milk rather than milk beverage. I use a brand that has just water, coconut and a little guar gum, but nothing else. I believe a few brands are just coconut and water.
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