Celery root soup

Ingredients

Celery root – 400 g

Oatmeal – 2 tbsp.

Onions – 1 pc.

Bell pepper – 1 pc.

Vegetable oil – 2 tbsp.

Vegetable broth (water) – 500 ml

Salt and pepper - to taste

Fresh thyme – 1-2 sprigs (dried – 0.5 tsp)

42 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

I am one of those people who adore root celery in dishes more than stalk celery. And I also understand that almost all people who do not eat celery in any form practically “cannot stand it.” I can understand them, celery has a specific smell that not many people like, it is especially difficult to convince kids to eat a dish with healthy celery.

Despite the ambiguous attitude towards it in my family, celery is a frequent guest on our table. So now I suggest making regular celery root soup for lunch.

Let's prepare all the ingredients for the soup. If you, like me, will be making a meatless version of the soup, use vegetable oil. If you want a fattier and richer soup, use butter and meat broth.

Peel the onion and cut into small cubes. Remove the stem and seeds from the bell pepper and cut it into small strips.

Heat olive oil or any vegetable oil in a saucepan or thick-bottomed saucepan. Add onion and bell pepper to the saucepan. Fry the vegetables, stirring, for 2-3 minutes, until the onion is transparent.

Peel the celery root and grate it on a large grater. You can also cut it into cubes, but then the time for making the soup will not increase much. Also grate the peeled carrots on a large grater.

Add carrots and celery to the saucepan with the onions and peppers. Fry the vegetables for another 3-4 minutes, stirring.

Now pour water or broth into the saucepan.

Add salt and dark ground pepper to taste. Cook the soup over low heat for about 15 minutes.

Then add oatmeal to the soup. For this recipe, you can use both coarsely ground flakes and high-quality oatmeal.

Thyme, both dried and fresh leaves, will give celery root soup a special smell. Cook the soup for another 5-7 minutes until the oatmeal is cooked and the soup thickens, then remove the saucepan with the soup from the heat.

Serve this fragrant and healthy celery root soup hot with fresh bread.

Celery Root Soup Recipes

Celery root is one of the healthiest vegetable crops, surpassing the most famous carrots, white cabbage and bell peppers in terms of vitamin value.

Professional chefs value celery root for its mild, slightly bittersweet taste, aroma and universal compatibility with virtually all ingredients.

Celery root and cream soup
Cream of celery root soup
Celery root and tomato soup
IT IS VERY INTERESTING!

Celery root and cream soup

Serving this soup means showing a rich imagination and giving unforgettable memories to those gathered at the table. After all, apples are rarely found in first courses! If you want to repeatedly enhance the memories of a treat, it should be supplemented with wheat crackers with cinnamon, and yellowish raisins also added to each plate.

250 g celery root;
1 reddish onion;
a glass of 10 percent cream;
500 ml chicken broth;
2 large burgundy apples;
salt;
200 g potatoes;
vegetable oil.

chop the onion and fry it quickly in oil in a saucepan;
add chopped celery to the onion, fry the vegetables;
Peel the apple and potatoes, cut and add to the vegetables, but do not fry;
pour the broth and cream into the bowl, bring to a boil and count down the cooking time for 30 minutes;
Puree the soup, add salt and serve.

Cream of celery root soup

Before proceeding with the technology for making this dish, it is useful to clarify how cream soup differs from ordinary puree soup. Firstly, vegetables for it can not only be boiled, but also baked (so the recipe can be supplemented, for example, with a piece of pumpkin). Secondly, at the end of production, heavy cream is certainly added. Thirdly, cream soup is usually thickened well, for example, with fried flour.

250 g celery root;
200 g chicken breast;
wheat flour;
a glass of 20 percent cream;
1 onion;
150 g of sweet fresh corn;
butter;
salt.

boil the chicken. Set the meat aside to cool, and strain the broth (about 500 ml will be needed to make the soup);
chop the onion and fry in oil until translucent;
chop the celery and add it to the onion to fry;
put celery and onion in a saucepan with broth, add corn, bring to a boil;
after 10 minutes, add the chicken cut into pieces, stir, add salt;
Melt the butter and add a small amount of wheat flour (approximately 4-5 tablespoons) onto it. Here, start stirring the flour, frying until golden brown. But under no circumstances allow it to burn: this will spoil the taste of the finished dish;
puree the soup;
add flour to it, stir well;
pour cream into the soup, count another 5 minutes. The dish can be served.

Celery root and tomato soup

If you give preference to this recipe, then an unusually appetizing soup in the style of Italian cuisine will be served on the table. By the way, you can prepare it without pasta, but it’s better with it. Greenish spinach noodles will look more original than ordinary “feathers”.

200 g celery root;
olive oil;
500 ml chicken broth;
salt;
fresh basil;
100 g pasta;
6 cloves of garlic;
a couple of sprigs of fresh rosemary;
400 g new tomatoes.

finely chop the garlic and fry in oil until golden brown;
add celery cut into small cubes to the garlic and fry it too;
peel the tomatoes (to simplify the task, pour boiling water over them, then dip them in cool water) and cut into small cubes;
add tomatoes to celery with garlic and simmer for 10 minutes;
tear the basil leaves with your hands;
pour broth into a saucepan on the stove, add all the vegetables previously cooked in oil, add salt;
bring to a boil and cook for 10 minutes;
add rosemary to the soup and wait another 5 minutes;
remove rosemary sprigs, add basil;
add the pasta and cook until done, 5-10 minutes.

Celery root soup

When boiled and stewed, this unusual plant does not actually lose its beneficial characteristics, and its tart, spicy taste and smell only intensify.

If you want to relieve your body while filling it with vitamins, a good option would be celery soup, the recipe for which we present to your attention. This dish will not only have an unusual taste, but also be very healthy, thanks to the low-fat and dietary products included in its composition.

Celery contains a huge amount of vitamins and minerals. These are: vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, B1, B12, C, D, PP; folic acid; oxalic acid; carotene; flavonoids; iron; magnesium; zinc; phosphorus; calcium; potassium. They are all preserved even with heat treatment. This plant is also enriched with essential oils, which give it an inimitable taste and smell and support the health of internal organs.

Celery root should not be peeled in advance because it changes color when exposed to air and may darken. If it has already been peeled, you can pour lemon juice or apple cider vinegar over its pulp.
Onions in recipes can be replaced with leeks, this will make the soup more tender.
You can cook root celery soup in broth or season it with fried brisket and bacon. For children, you can add separately cooked meatballs to the soup.
Interestingly, celery has a negative calorie content. It turns out that the body uses more energy to process celery than the body receives from the product. Therefore, celery root soup is considered dietary.

Celery root soup

Ingredients

Carrots – 2 pcs + –
Onions – 1 piece + –
Vegetable oil – 40 g + –
Potatoes – 5 pcs + –
Celery root – 300 g + –
Tomatoes – 2 pcs + –
Bell pepper – 1 piece + –
Salt and pepper - to taste + –
Greens - to taste + –

How to make celery root soup

Pour 1.5 liters of water into the pan.
Cut one peeled carrot into small pieces, put it in a saucepan, and put it on the stove.
After 7-10 minutes of boiling, add the chopped potatoes.
In a frying pan, fry the chopped onion in oil until transparent.
Finely grate the second carrot and add to the onion. Fry over low heat until carrot color changes. Transfer to a saucepan with vegetables.
Coarsely grate the celery root.
In the same frying pan, simmer coarsely grated celery in oil until it turns gray and add to the soup.
Carefully pour a little hot water into the pan and pour it into the pan. At the same moment, add more bubbling water to the soup, bringing the mass to a suitable thickness.
Peel the tomatoes and chop finely.
Peel the pepper and cut into strips.
Add chopped tomatoes and peppers to the soup approximately 20 minutes after the water and potatoes begin to boil.
Add salt, dark pepper, dried dill and a pinch of basil to taste.
To obtain a sweet and sour taste, flavor with a spoon of sugar.
To enhance acidity, add lemon juice.
After 5 minutes, turn it off, wrap it in something warm or put it in a textile heating pad to let the soup steep.

Sprinkle the resulting tasty celery soup with green onions and sour cream if desired. This dish can be served with slightly dried bread rubbed with garlic.

Celery root soup with chicken broth

Ingredients

Water - 1.5 l;
Chicken fillet – 300 g;
Celery (root) - 200 g;
Potatoes - 3 pcs;
Onion - 1 piece;
Carrots - 1 piece;
Bell pepper – 1 piece;
Cabbage – 100 g;
Vegetable oil - 30 g;
Salt - to taste;
Oregano, basil - to taste.

How to cook celery soup with chicken broth

Wash the celery root and remove the skin.
Grate the celery on a large grater, mix it with lemon juice (or citric acid diluted in water) so that it does not darken.
Boil the chicken fillet until done.
Cut the fillet into large pieces.
Peel the carrots and cut into large cubes.
Cut the onions into large cubes and soak in cool water for 5-7 minutes.
Cut the potatoes into cubes a little larger than the carrots.
Peel the bell pepper from seeds and cut it into narrow strips.
Pour the chicken broth into the pan and bring to a boil. We put all the ingredients into the bubbling broth in the following sequence: first we put the potatoes with carrots and bell peppers, and after 4 minutes we put the chicken fillet and celery root, then the onions.
When the last component is in the soup, wait for the water to boil again, then add herbs (oregano, basil) and add salt to taste.
Cut the cabbage into narrow strips and add to the soup 5 minutes after the dried herbs. By the end of cooking, the cabbage should be dense, elastic, but not crispy.
After adding the cabbage, cook the soup until the potatoes are ready. Then turn off the gas, cover the soup with a lid and let it brew for at least 20 minutes.

to contents ↑

Celery soup with milk

Ingredients

Celery root - 1 piece;
Carrots - 2 pcs;
Potatoes - 3 pcs;
Onion - 1 piece;
Milk - 1 l;
Water (boiled) - 1 l;
Olive oil (or vegetable) - 100 g;
Butter - 100 g;
Salt - to taste;
Lemon - to taste;
Wheat flour - 1 tbsp;
Dark pepper (ground) - to taste;
Greens - to taste.

How to cook celery soup with milk

We clean the celery and remove the veins.
Grate onions, carrots, potatoes, celery.
Heat the butter and olive oil (vegetable) together.
Fry one by one: onions, carrots, potatoes, celery.
Add a spoonful of flour to the pan last and mix well.
Pour milk and water into a 3-liter saucepan and bring to a boil.
Carefully add the contents of the pan and mix thoroughly.
Add salt to taste.
When it boils, leave on low heat for 5-10 minutes.
Add lemon juice and herbs.

We hope that you will enjoy celery soup, the recipe of which will take up a decent amount of space in your home. Moreover, this plant can be purchased at any time of the year in virtually any hypermarket or market.

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Celery root soup

Cream of celery root soup

Once a week, my husband and I definitely go to a large hypermarket with a list of necessary purchases.

Most often we buy groceries at “Your House”, less often at “Metro” (even though it’s close to home), and from time to time at “Azbuka Vkusa”. We go to Auchan quite occasionally. I feel most comfortable in “Your House” and “ABC”. But for now about something else. I have a stupid habit of looking into my neighbors’ baskets one by one. I always curiously study who buys what, and later I analyze and try to imagine how a person lives and what he is like.

The most intriguing thing is that the audience in all stores is completely different and that makes it more interesting to follow.

Read also: Mushroom solyanka

I think all Muscovites have an excellent picture of the “portrait” of the average Auchan buyer. Well, the consumer basket there is simple: several loaves of bread, huge packages of cheap pasta, large packs of mayonnaise and some kind of Cola. With all this, this is a huge cart and not at all expensive at the end. The portrait is ordinary. In order not to sound pretentious and arrogant, I will not go into details. Let me just say that we try to avoid Auchan. Especially after the option of buying colored meat.

In contrast, “Azbuka” is a premium hypermarket. I’ve never seen huge baskets and full carts there. But somehow I stood in line behind a decent guy who took: the Afisha-Food magazine, a package of expensive pasta, pesto sauce, some other ready-made sauce, cheese, it seems Provolone, precious sausage, newly baked croissants and Italian biscotti.

What am I getting at?
From store to store, the buyer's portrait changes depending on the size of the wallet. Accordingly, the food basket also changes. But the meaning remains the same. People buy ready-made and semi-finished food in large quantities. Naturally, money gives us more freedom and the opportunity to buy the highest quality and freshest fast food. With all this, it is not enough for anyone to think that in order to prepare the freshest pasta, salad or soup, 15-20 minutes is often enough. It doesn’t take much longer than frying ready-made store-bought cutlets, but it’s much healthier and tastier. And now I have a question. Why do people prefer fast, ready-made food? I don’t think it’s just a matter of time (a difference of 5-10 minutes is not that significant). Maybe the food culture is not instilled? Not developed taste? Previously, I thought it was easier and cheaper. The analysis showed that it is not so simpler and not so cheaper as to sacrifice taste and quality. At the moment I am inclined to think that people often don’t care what they eat. Almost everyone simply wants to “fill” their stomach, and the more flavoring additives and flavor enhancers, the better. There is a McDonald's not far from our house, which we must pass on the way to the main highway. So, there's a crazy traffic jam there - a queue at McDonald's. Cars from the most ordinary to the most expensive. Those. Are “rich” and “poor” united by the love of French fries and hamburgers?

I am currently remembering those days when my husband and I were just dating. Then we practically didn’t leave the restaurants. Later, home life began and, when we had to dine at home, we prepared semi-finished products. It seemed like everything else was long, difficult, tedious, etc. Our passion for cooking practically opened our eyes to the world.

Now there is a soup that my husband and I really liked. Celery root is a vegetable that goes great in salads, as a side dish, and soups made from it are very tasty. A good and healthy alternative to regular potatoes. By the way, this soup can be made completely without potatoes; it will, naturally, be more dietary. It’s funny, but celery “has had” a difficult journey to our table. For a very long time I struggled with the resistance of my husband, who grew up on potatoes, and his conviction that this was the same “abomination” as eggplants, broccoli and spinach.

I am sure that celery root is very popular among food bloggers due to its extraordinary taste and beneficial properties. But I haven’t yet had the opportunity to create this magic in the “basket” of other customers in a hypermarket. Mind-blowing. And yet, what brings us to a fast food restaurant? What guides us when we choose soup from a “bag” instead of taking an ordinary set of vegetables and making real soup from it?

Cream of celery root soup

Ingredients:

1 medium sized celery root
1 onion
2 medium sized potatoes
3 cloves garlic
approximately 500-700 ml vegetable broth
150 ml low-fat cream
1 tbsp.
olive oil salt, ground dark pepper to taste

How to create:

1. Chop the garlic and cut the onion into small cubes.
Fry the onion and garlic in olive oil until translucent in a heavy-bottomed saucepan. 2. Peel the celery root and potatoes and cut into small cubes.
Add to onions and garlic. Fry the vegetables for about 5 minutes. Pour in the broth so that the liquid covers the vegetables one hundred percent. Bring to a boil, add salt. Cook over low heat for 25-30 minutes. Celery and potatoes should be one hundred percent cooked. 3. Grind in a food processor until pureed. Pour into the pan again and bring to a boil. Pour in the cream, pepper, and bring to a boil. Mix. Turn off the fire. Serve the soup with croutons and fresh herbs.

PS. Bon appetit!