Creamy Celeriac Soup with Parmigiano Reggiano

Looking for something easy and tasty for dinner tonight? Give this elegant celeriac soup a try! It’s creamy, full of flavor, and has that perfect umami touch of the king of cheeses, Parmigiano Reggiano.

It’s a satisfying and nourishing meal that won’t leave you feeling too full. And for a little extra something, top it off with some crispy prosciutto or add some fresh broccoli sprouts and a splash of olive oil. You’re going to love it!

Celeriac, An Overlooked Vegetable

I recently wrote an article about celeriac or celery root. It’s an often overlooked vegetable that many have yet to discover.

In the article, you’ll find insights into why I love this root vegetable, its nutritional benefits, and how easy it is to cook with it.

Coming from a culinary culture where celeriac has always been a staple, I’m excited to continue sharing my favorite recipes, like this luxuriously creamy celeriac soup.

A Healthy and Satisfying Dinner

The beauty of this soup lies in its simplicity and elegance. With just a handful of vibrant vegetables and a selection of aromatic spices, you can transform your dinner into an exquisite experience.

While the texture and flavor might remind you of a dish served in a French restaurant, this soup is straightforward enough to become a regular weeknight meal in your home kitchen, particularly during the cooler months when celeriac is at its peak.

There’s no need for vegetable stock or chicken stock in this recipe. A gentle sauté of the vegetables in high-quality extra virgin olive oil, combined with carefully chosen spices, makes this soup not only flavorful but also easy on your digestive system.

Whether you’re looking to incorporate more vegetables into your diet or seeking a way to sneak in more vegetables for picky eaters, this celeriac soup is a perfect choice.

Ingredients to Make Celery Root Soup

Before I list the ingredients, I want to mention a substitute for Parmigiano Reggiano in case you can’t have dairy or want this meal to be vegan. Replace Parmigiano with a couple of tablespoons of white miso paste. Only add the miso paste after the soup is ready to serve.

• 3 tablespoons extra virgin olive oil, plus more for serving
• 1 leek (white and light green parts), chopped
• 2 garlic cloves, smashed
• 1 celery rib, chopped
• ½ parsnip, chopped
• ½ parsley root, chopped
• ½ fennel bulb, chopped
• 3-4 cauliflower florets
• ½ carrot, in one large chunk (to be removed later)
• ¼ teaspoon freshly ground white pepper
• ¼ teaspoon ground coriander
• ¼ teaspoon allspice
• ¼ teaspoon fennel seeds
• pinch of mustard powder
• 3 sprigs fresh thyme or ½ teaspoon dried thyme
• 1 bay leaf
• 1 large celeriac, peeled and cubed (about 500 grams)
• Water, enough to cover vegetables
• ½ cup grated Parmigiano Reggiano
• Salt, to taste
• Fresh lemon juice, for serving
• Optional: Crispy prosciutto or broccoli sprouts/microgreens for garnish

How to Make Cream of Celeriac Soup

• Prepare all vegetables as listed. Peel celeriac and cut it into medium size cubes.

• In a soup pot, heat the olive oil over medium heat. Sauté leeks and garlic until fragrant and soft, taking care not to brown them.
• Add celery, fennel, parsnip, and parsley root. Stir well, season with 1/2 teaspoon of salt, and add all spices and herbs. Cook for about 5 minutes.
• Mix in the cubed celeriac and the whole carrot chunk. Cook for 1-2 minutes without adding liquid.

• Pour in enough hot water to cover the vegetables. Bring to a boil, then reduce heat and simmer until the celeriac is tender.
• Remove the carrot, bay leaf, and fresh thyme sprigs (if used). Blend the soup to a creamy consistency using an immersion blender or high-power blender, adding more water if needed for desired consistency.
• Return the soup to the heat, bring to a gentle simmer, and stir in the Parmigiano. Adjust seasoning with salt and pepper. Add a squeeze of lemon juice to enhance the flavor.

How to Serve Creamy Celeriac Soup

If using prosciutto for topping, fry some slices in a small amount of olive oil over low heat until they begin to harden. Turn off the heat and let them crisp up in the pan.

Serve the soup in bowls, topped with crispy prosciutto or broccoli sprouts, a drizzle of high polyphenol olive oil, and a splash of lemon juice for acidity.

For a more consistent dinner, you can serve this celery root soup with a side of protein of your choice: chicken, beef, sausage, Quorn, etc.

If served as the main dinner, these quantities make four generous portions. If served as an appetizer or a side to protein, you can stretch it to 6 servings.

Enjoy this nutritious and tasty celeriac soup recipe (check out the nutritional label below the recipe card).

Try More Celeriac Recipes

• Creamy Celeriac Puree
• Cream of Celeriac, Parsnip and Cauliflower
• Mashed Cauliflower, Celeriac, and Parsnip
• Grass-Fed Beef Tenderloin with Celeriac Puree, Chard, King Oyster Mushroom, Kale and Macadamia Pesto

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Creamy Celeriac Soup with Parmigiano Reggiano

(1 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 4-6

Prep Time: 20 minutes – Cooking Time: 30 minutes

Looking for something easy and tasty for dinner tonight? Give this elegant celeriac soup a try! It's creamy, full of flavor, and has that perfect umami touch of the king of cheeses, Parmigiano Reggiano. It's a satisfying and nourishing meal that won't leave you feeling too full. And for a little extra something, top it off with some crispy prosciutto or add some fresh broccoli sprouts and a splash of olive oil. You're going to love it!

Ingredients

• 3 tablespoons extra virgin olive oil, plus more for serving
• 1 leek (white and light green parts), chopped
• 2 garlic cloves, smashed
• 1 celery rib, chopped
• ½ parsnip, chopped
• ½ parsley root, chopped
• ½ fennel bulb, chopped
• 3-4 cauliflower florets
• ½ carrot, in one large chunk (to be removed later)
• ¼ teaspoon freshly ground white pepper
• ¼ teaspoon ground coriander
• ¼ teaspoon allspice
• ¼ teaspoon fennel seeds
• pinch of mustard powder
• 3 sprigs fresh thyme or ½ teaspoon dried thyme
• 1 bay leaf
• 1 large celeriac, peeled and cubed (about 500 grams)
• Water, enough to cover vegetables
• ½ cup grated Parmigiano Reggiano (use white miso paste for a vegan version)
• Salt, to taste
• Fresh lemon juice, for serving
• Optional: Crispy prosciutto or broccoli sprouts/microgreens for garnish

Instructions

1

Prepare all vegetables as listed.

2

In a soup pot, heat the olive oil over medium heat. Sauté leeks and garlic until fragrant and soft, taking care not to brown them.

3

Add celery, fennel, parsnip, and parsley root. Stir well, season with 1/2 teaspoon of salt, and add all spices and herbs. Cook for about 5 minutes.

4

Mix in the cubed celeriac and the whole carrot chunk. Cook for 1-2 minutes without adding liquid.

5

Pour in enough hot water to cover the vegetables. Bring to a boil, then reduce heat and simmer until the celeriac is tender.

6

Remove the carrot, bay leaf, and fresh thyme sprigs (if used). Blend the soup to a creamy consistency using an immersion or high-power blender, adding more water if needed for desired consistency.

7

Return the soup to the heat, bring to a gentle simmer, and stir in the Parmigiano. Adjust seasoning with salt and pepper. Add a squeeze of lemon juice to enhance the flavor.

8

If using prosciutto, fry slices in a small amount of olive oil over low heat until they begin to harden. Turn off the heat and let them crisp up in the pan.

9

Serve the soup in bowls, topped with crispy prosciutto or a garnish of your choice, a drizzle of olive oil, and a splash of lemon juice.

Notes

If served as the main dinner, these quantities make four generous portions. If served as an appetizer or a side to protein, you can stretch it to 6 servings.