Creamy Celeriac Soup

Creamy Celeriac Soup (vegan winter warmer)

Creamy Celeriac Soup

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Celeriac root may look intimidating (like a Mandrake in Harry Potter’s herbology class), but once you get to know this bulbous veggie, it becomes a wonderful low-carb stand in for potatoes and other root vegetables. Its non-fibrous interior cooks up mildly sweet with a subtle celery flavor, making it the perfect base for our winter warming vegan soup. Choose celeriac that feel heavy for their size and are about as large as a grapefruit. To learn more about celeriac root click here.

The super creamy texture in this healthy plant-based soup comes from cashews. Since the cashews will be cooking along with the celeriac, there is no need to soak them ahead of time (Yay!) Start by cooking your aromatics, the onions, and garlic. While the onions are becoming nice and soft, prepare your celeriac root (directions below). Add veggie stock, diced celeriac, and cashew to the onion mixture and simmer until fork tender. Blend with nutritional yeast and flavorings and you’ve mastered Creamy Celeriac Soup 101!  Scroll down for step-by-step directions and pictures.

I really enjoy topping this healthy vegan soup with Maple Tempeh Bacon for additional texture and heartiness. It’s also wonderful paired with your favorite roasted veggies, alongside or right in the soup.

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

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Ingredients for Creamy Celeriac Soup

Ingredients:

2 medium yellow onions, thinly sliced

¼ cup of water

2 teaspoons of kosher salt (divided)

4 cloves of garlic, minced

4 cups (460 grams) of celeriac root, peeled and diced (about 2 full sized celeriac)

1 quart (4 cups) of vegetable stock

½ cup (75 grams) of cashews

½ cup (30 grams) of nutritional yeast

¼ teaspoon of white pepper

1 tablespoon of apple cider vinegar

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Method for making Creamy Celeriac Soup

Step One-Two:

1. Add the onions and water to a large pot over medium-high heat. Sprinkle with 1 teaspoon of salt. Cook the onions, stirring frequently to prevent sticking, until soft and translucent and sightly golden. The onions will “sweat” their own liquid as they cook down, but if they begin to dry out, turn down the heat and sprinkle with more water. Be patient here, this will take about 15 minutes.

2.Add the garlic to the onions and cook until fragrant, 1 minute more.

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Steps Three-Four:

3. While the onions are cooking, prepare the celeriac root. To do this, cut the gnarled tops and bottoms off so you can set it flat on a cutting board. Using a sharp knife, cut away the rough exterior, exposing the creamy white interior. There will be nooks and crannies that the knife won’t reach. You can remove any hidden dirt with the tip of a vegetable peeler. Then dice the peeled celeriac root into 1” cubes.

4. Pour the vegetable stock into the pot with the onions, followed by the celeriac and cashews. Cover and simmer until the celeriac is fork-tender and the cashews are soft, about 15 minutes.

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Steps Five & Six:

5. Transfer the celeriac mixture to a blender container. Add in the nutritional yeast, white pepper, apple cider vinegar, and 1 additional teaspoon of salt. Securely attach the lid to the blender container, leaving the small center hole open for steam to escape. (you can cover this with a cloth to prevent spattering) Blend until completely smooth. This takes 2-3 minutes in a Vitamix but may take longer depending on the type of blender you are using. It’s okay to do this in batches too if your blender won’t hold all the liquid at once.

6. Add the creamy soup back to the pot, to keep warm, and season with salt and pepper to taste.

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Enjoy along side a dipping sandwich for lunch or create a hearty meal by topping with Maple Tempeh Bacon and roasted veggies.

Creamy Celeriac Soup topped with Maple Tempeh Bacon

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Other Winter Warmer Recipes To Try:

Maple Tempeh Bacon

Roasted Pumpkin Soup

Creamy Cashew Chickpea Curry

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Printable Recipe Card:

Yield: 6 bowls

Author: Carol Clayton

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Creamy Celeriac Soup (vegan winter warmer)

Celeriac root may look intimidating, but once you get to know this bulbous veggie, it becomes a wonderful low-carb stand in for potatoes and other root vegetables. It’s non-fibrous interior cooks up mildly sweet with a subtle celery flavor, making it the perfect base for our winter warming vegan soup.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 2 medium yellow onions, thinly sliced
• ¼ cup of water
• 2 teaspoons of kosher salt (divided)
• 4 cloves of garlic, minced
• 4 cups (460 grams) of celeriac root, peeled and diced (about 2 full sized celeriac)
• 1 quart (4 cups) of vegetable stock
• ½ cup (75 grams) of cashews
• ½ cup (30 grams) of nutritional yeast
• ¼ teaspoon of white pepper
• 1 tablespoon of apple cider vinegar

Instructions

1. Add the onions and water to a large pot over medium high heat. Sprinkle with 1 teaspoon of salt. Cook the onions, stirring frequently to prevent sticking, until soft and translucent and sightly golden. The onions will “sweat” their own liquid as they cook down, but if they begin to dry out, turn down the heat and sprinkle with more water. Be patient here, this will take about 15 minutes.
2. Add the garlic to the onions and cook until fragrant, 1 minute more.
3. While the onions are cooking, prepare the celeriac root. To do this, cut the gnarled tops and bottoms off so you can set it flat on a cutting board. Using a sharp knife, cut away the rough exterior, exposing the creamy white interior. There will be nooks and crannies that the knife won’t reach. You can remove any hidden dirt with the tip of a vegetable peeler. Then dice the peeled celeriac root into 1” cubes.
4. Pour the vegetable stock into the pot with the onions, followed by the celeriac and cashews. Cover and simmer until the celeriac is fork tender and the cashews are soft, about 15 minutes.
5. Transfer the celeriac mixture to a blender container. Add in the nutritional yeast, white pepper, apple cider vinegar and 1 additional teaspoon of salt. Securely attach the lid to the blender container, leaving the small center hole open for steam to escape. (you can cover this with a cloth to prevent spattering) Blend until completely smooth. This takes 2-3 minutes in a Vitamix but may take longer depending on the type of blender you are using. It’s okay to do this in batches too if your blender won’t hold all the liquid at once.
6. Add the creamy soup back to the pot, to keep warm, and season with salt and pepper to taste.

Notes:

Choose celeriac that feel heavy for their size and are about as large as a grapefruit. 

Nutrition Facts

Calories

142.44

Fat (grams)

6.51

Sat. Fat (grams)

1.25

Carbs (grams)

17.47

Fiber (grams)

3.33

Net carbs

14.14

Sugar (grams)

2.97

Protein (grams)

6.05

Sodium (milligrams)

1297.37

Cholesterol (grams)

0.09

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Roasted Pumpkin Soup

Roasted Pumpkin Soup (with caramelized onions)

Roasted Pumpkin Soup (with caramelized onions)

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Summers here on the Olympic Peninsula are mild, as they say, rarely reaching 70 degrees. One summer it was so “mild” that we named it Soup Summer, and I spent the entire summer making cozy pots of soup. One of my favorite creations was this oil-free creamy Roasted Pumpkin soup made with caramelized onions. Full of warm spices, it’s so flavorful, and really hits the spot on a cold drizzly day.

The easiest way, I’ve found, to roast a pumpkin, or other winter squash is to put it in the oven whole. No need to slice through that thick skin or scoop the seeds out. The tough outer skin protects the pumpkin from drying out while it cooks. After the pumpkin cools, the skin peels off easily. Then you can scoop the seeds out and puree the soft flesh in a blender with some veggie stock.

The real flavor bomb of this delicious plant-based soup is caramelized onions. It’s definitely worth the time to cook the onions until they are golden brown, slightly sticky, and caramelized. I use beet sugar in this recipe, but regular white sugar will work well too. Or use date sugar to keep it refined sugar-free.

This is a wonderful recipe for when the weather turns colder, and pumpkins are plentiful. Serve with roasted vegetables as a side or in the soup!

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

Ingredients

1 sweet pie pumpkin, 3½ - 4lbs. (about 4 cups)

3 tablespoons of white balsamic vinegar

5 tablespoons of beet sugar

2 large yellow onion, thinly sliced

4 garlic cloves, minced

2 cups of vegetable stock (divided)

One 13.5 fl. oz. (400 ml) can of full fat coconut milk

2 teaspoons of kosher salt (divided)

1 teaspoon of cinnamon

½ teaspoon of nutmeg

¼ teaspoon of cayenne pepper (more for spicy)

Makes 6 bowls

Method for making Roasted Pumpkin Soup (with caramelized onions)

Step One and Two:

1. Pre-heat oven to 425 F

2. Place the whole pumpkin (uncut and before scooping out) in the oven and roast at 425 F for 1 hour. When cool enough to handle, peel off the outer skin, and scoop out the seeds, leaving just the pumpkin flesh. This can be done ahead of time.

Step Three:

3. Add the vinegar and sugar to a soup pot and stir over medium-high heat until dissolved.  Add the onions, garlic and 1 teaspoon of salt. Stir until well coated.

Step Four:

4. Sweat the onions until they become translucent. Continue to cook, stirring frequently, until the onions become golden brown, slightly sticky and have caramelized. This will take about 15 minutes total.

Step Five:

5. While the onions are cooking, add the roasted pumpkin flesh and 1 cup of vegetable stock to a large blender container. Blend until completely smooth and creamy.

Step Six and Seven:

6. Scoop the pumpkin puree into the soup pot with the onions and add the remaining 1 cup of vegetable stock and coconut milk, followed by the cinnamon, nutmeg, cayenne pepper and 1 teaspoon of salt.

 7. Continue to stir until all the ingredients are incorporated and the soup is nice and hot.

Taste for seasoning and serve with roasted pumpkin seeds and a swirl of dairy-free crème fraiche.

Roasted Pumpkin Soup topped with pumpkin seeds and creme fraiche

Other savory dishes you might love:

Creamy Cashew Chickpea Curry

Kale Pasta

Classic Tofu Scramble

Printable Recipe Card

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Roasted Pumpkin Soup (with caramelized onions)

Yield: 6 bowls

Author: Carol Clayton

Prep time: 15 MinCook time: 30 Mininactive time: 1 HourTotal time: 1 H & 45 M

This is a wonderful recipe for when the weather turns colder, and pumpkins are plentiful. Caramelized onions and creamy roasted pumpkin come together with warm spices in this delicious, oil-free, plant-based soup.

Ingredients

• 1 sweet pie pumpkin, 3½ - 4lbs. (about 4 cups)
• 3 tablespoons of white balsamic vinegar
• 5 tablespoons of beet sugar
• 2 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 cups of vegetable stock (divided)
•  One 13.5 fl. oz. (400 ml) can of full fat coconut milk
• 2 teaspoons of kosher salt (divided)
• 1 teaspoon of cinnamon
• ½ teaspoon of nutmeg
• ¼ teaspoon of cayenne pepper (more for spicy)

Instructions

1. Pre-heat oven to 425 F
2. Place the whole pumpkin (uncut and before scooping out) in the oven and roast at 425 F for 1 hour. When cool enough to handle, peel off the outer skin, and scoop out the seeds, leaving just the pumpkin flesh. This can be done ahead of time.
3. Add the vinegar and sugar to a soup pot and stir over medium-high heat until dissolved. Add the onions, garlic and 1 teaspoon of salt. Stir until well coated.
4. Sweat the onions until they become translucent. Continue to cook, stirring frequently, until the onions become golden brown, slightly sticky and have caramelized. This will take about 15 minutes total.
5. While the onions are cooking, add the roasted pumpkin flesh and 1 cup of vegetable stock to a large blender container. Blend until completely smooth and creamy.
6. Scoop the pumpkin puree into the soup pot with the onions and add the remaining 1 cup of vegetable stock and coconut milk, followed by the cinnamon, nutmeg, cayenne pepper and 1 teaspoon of salt.
7. Continue to stir until all the ingredients are incorporated and the soup is nice and hot.
8. Taste for seasoning and serve with roasted pumpkin seeds and a swirl of dairy-free crème fraiche.

Notes:

Serve with roasted vegetables as a side or in the soup!

Calories

236.01

Fat (grams)

14.14

Sat. Fat (grams)

12.38

Carbs (grams)

27.86

Fiber (grams)

2.72

Net carbs

25.14

Sugar (grams)

17.51

Protein (grams)

3.43

Sodium (milligrams)

940.86

Cholesterol (grams)

0.00

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan