Creamy celeriac soup is delicious and so easy to make in your soup maker. Rich, creamy and surprisingly low carb!
Soup maker celeriac soup (celery root soup)
Celeriac is up there amongst my favourite vegetables. It is not only delicious, but super versatile as it can be used in in so many different ways – soup, gratin, fries, mash and salad. (See all my celeriac recipes).
It is especially delicious in soup, making a comforting creamy “rib sticking” soup, which is also surprisingly light in carbs!
Like I’ve done here I’ll often add an apple, which pairs perfectly with the celeriac to add a hint of sweetness.
Celeriac, or celery root has a mild and nutty flavour, with a hint of celery, but it is a softer and more rounded flavour. I love it, even though I do not like raw celery.
We have soup for lunch most days – come winter or summer (chilled soup is delicious).
(Back in my days of working in an office I’d take a portion of soup to work frozen (no leaking on the journey), leave it on my desk to defrost all morning and then microwave for lunch.)
See also
- Light and fresh using a bag of frozen peas – soup maker pea soup
- Mixed vegetable soup in the soup maker – I’ll show you how to make a delicious soup with the veggies you have
- A British classic – soup maker broccoli and stilton soup
My soup maker is one of my favourite fuss-free gadgets; you load it up and then half an hour or so before you want soup you press go. It cooks, blends and keeps the soup warm for you. All hands off. Perfect if you work from home and get stuck on a zoom call!
Love Your Soup Maker?
- All my soup maker recipes in one place!
- Soup maker hints and tips to get the best from your gadget
My usual everyday cooking is for two, but when making soup batching makes sense – cook once and eat twice or more – a batch of this soup makes 6 portions depending on your appetites. So some to eat immediately, some for the fridge for the next day and some for for freezer for another day.
As vegetables do not come in standard sizes I’ll show you how to get the perfectly textured soup every time with no food waste.
Why make celeriac soup in the soup maker?
- Easy and hands off to make as the soup maker does all the work letting you get on and do something else.
- Celeriac is relatively unusual, so this is perfect if you are bored of your usual soup rotation.
- Adaptable recipe – easily change the flavours and quantities!
- Homemade is nearly always better and will be UPF free (depending on your stock)
- Perfect for bulk cooking – a modern soup maker can make about 1.7 litres of soup, which is more than 7 cups, or 6 generous portions – so you can make ahead and fill the freezer.
Soup maker celeriac soup – ingredients
- Celeriac – choose one that is heavy and solid, and does not sound hollow when tapped
- Onion – one regular brown onion, or you can use a red onion or a handful of shallots.
- Celery – one or two sticks or as a savoury base to enhance the celeriac – this will not make the soup taste of celery it just adds another layer of flavour. You can, of course leave it out.
- Stock/broth – vegetable or chicken. You don’t need to make up a stock in advance and as this is a blended soup you can simply throw the stock cube or pot into the soup maker.
- Apple – Any regular apple, eater or cooker – not too big, not too small, with a good flavour. Adds some sweetness and fruitiness.
- Seasoning – thyme, oregano and a pinch of garlic granules
- Olive oil (not shown) – I like an unrefined extra virgin olive oil for sautéing the onion.
How to make celeriac soup in a soup maker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this soup maker celeriac soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables (you do not need to take too much care over this as we are making a fully blended soup).
- Celeriac – Use a big heavy knife to cut the celeriac into quarters. Trim and discard the knotty root end. Peel and then dice into 3cm / just over an inch pieces.
- Onion – peel and cut into quarters.
- Apple – cut into chunks discarding the core. No need to peel.
- Celery – Trim and cut into pieces.
Step 2 – Add the onion to the soup maker and pulse briefly to chop it. Then scrape any onion off the sides to the bottom of the jug.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.
If you do not have a sauté function, then you can skip this stage and throw all the ingredients, including the raw onion into the jug. Or, sauté the onions in a pan first; I prefer the onion sautéed for the extra flavour this brings to the soup.
Helen’s Fuss Free Tip
I’ve recently started sautéing in the soup maker without the central bung to let the steam escape. I think it gives a better result. However make sure you replace it when it comes to making the soup!
Step Three – Add the prepared celeriac, celery, apple, seasoning and stock cube to the soup maker.
Top up with water to about 2 inches / 5 cm BELOW the level of the vegetables.
If I am making the soup to freeze I use even less water so the soup takes up less space. You can always add a little more in part way through cooking if it is not blending properly.
Helen’s Pro Tip
When making soup I always try to use a little less liquid than I think it will need. You can always add more, but you can’t take it out, and too much will dilute the flavour.
Put the lid on making sure you replace the bung, and start the smooth soup program. Most machines will take about thirty minutes, finishing with a longer blend to make a completely smooth and velvety soup.
Step Four – When the machine has finished, taste and add a little more liquid if needed and adjust the seasoning.
I will often add some lemon juice – which works as a flavour enhancer, lightening and brightening the dish.
Serving suggestion
Garnish with a swirl of cream some fresh parsley and freshly ground pepper.
Variations
I love to vary my regular recipes to keep things fresh and interesting
- For a more intense flavour make this recipe using roasted celeriac which you can make in advance.
- Make this into a celeriac and bacon soup by garnishing with some crispy friend bacon lardons.
- Make the soup richer and creamier by adding a knob of butter or cream at the end of cooking and briefly pulse it in.
- Add a generous glug of white wine along with the liquid.
- Add different fresh herbs at the end of cooking. I like to pulse them in rather than fully blend. Fresh parsley or chives would be delicious.
Storage
Fridge – Allow your soup maker celeriac soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. I find soup maker soups can separate as they defrost and will need a good stir as they are reheated.
If making an entire batch of this soup for the freezer then add less water at step three. Freeze and then dilute a little once defrosted.
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
I prefer not to use plastic in the microwave so reheat in a Pyrex jug that is easy to lift in and out.
Hints and tips
- If your soup maker doesn’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker. If you decide to skip the sauté stage, don’t leave the oil out. You will miss it if you do.
- When adding water, never completely cover the ingredients. It’s easy to thin a soup that’s too thick, but not vice versa. Here are all my tips to thicken soup.
- Swirl a small amount of boiling water in the empty soup maker jug to get all the soup out, and add it to the rest of the soup. Then clean the jug as below.
- It is far easier to clean a soup maker while it is still warm. Rinse it under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
FAQS
Yes, it freezes very well in a sealed container. Reheat in the microwave or on the stove top.
Having originally been sceptical about soup makers, I’m now an absolute convert, and sing the praises to all my friends. I love my Ninja Food Blender and Soup Maker (Ninja Foodi Cold & Hot Blender in the USA), using it several times a week in the colder months.
I now think it is worth it because you get great results for very little effort and crucially, you can walk away and leave it to do the work unattended.
Whether it is cheaper than stovetop probably depends on the recipe, as some soups are quick to make in a saucepan and some take quite a long time. It certainly won’t cost you more to use the soup maker and for some soups it will be cheaper.
Yes. However, the plant variety grown for celeriac/celery root is different than the variety that’s grown for the leafy stalks.
I’d whizz through half a spoon of cornflour. Or use one of my tricks and tips for thickening soup.
More recipes
- No soup maker? Try my stove top celeriac soup
- Celeriac gratin is a delicious low carb alternative to a potato gratin
- All my celeriac recipes with tips on how to cook it
Celeriac Soup in a Soup Maker
Equipment
Ingredients
- 1 celeriac (about 720g / 25oz)
- 1 onion
- 2 sticks celery
- 1 apple
- 1 tbsp olive oil
- 1 stock cube or pot
- 500 ml (2 generous cups) water
- ½ tsp garlic powder/granules
- ½ tsp dried oregano
- ½ tsp dried thyme
- salt and black pepper (to taste)
Instructions
- Prepare the vegetables. As this is a blended soup, you don’t need to be fussy.Celeriac – Use a big heavy knife to cut the celeriac into quarters. Trim and discard the knotty root end. Peel and then dice into 3cm / just over an inch pieces.Onion – peel and cut into quarters.Apple – cut into chunks discarding the core. There is no need to peel.Celery – Trim and cut into pieces.1 celeriac, 1 onion, 1 apple, 2 sticks celery
- Sauté the onion – Add the onion to the soup maker and pulse briefly to chop it. Then scrape any onion off the sides to the bottom of the jug. Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.(For the best results if your soup maker allows it sauté the onion without the central bung in.)1 tbsp olive oil
- Make the soup – Add the prepared celeriac, celery, apple, seasoning and stock cube to the soup maker.Top up with water to about 2 inches / 5 cm BELOW the level of the vegetables.Put the lid on and select the smooth soup programme. Most machines will take about 30 minutes for the programme.1 stock cube or pot, ½ tsp garlic powder/granules, ½ tsp dried oregano, ½ tsp dried thyme, 500 ml water
- Finish the soup – taste and add a little more liquid if needed. Season, with pepper and salt if needed, or a squeeze of lemon juice that also acts as a flavour enhancer. Garnish with some freshly chopped herbs and a swirl of cream.salt and black pepper
Notes
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
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