Easy Citrus Celeriac Soup

white porcelain bowl filled with yellow-white creamy citrus celeriac soup sprinkled with fried dice bacon

This Citrus Celeriac Soup is an outcome of a bountiful crop of celeriac in my garden. I simply at some point run out of ideas what to do with it and decided to make some soup out of it. 

 

bowl of celeriac, white carrot, parsnip, few potatoes, small yellow carrots and a leek next to it

bowl of celeriac, white carrot, parsnip, few potatoes, small yellow carrots and a leek next to it

The thing is that celeriac is not the most flavorsome vegetable especially on its own! I knew adding something to enhance the flavor of the soup would be necessary. Citrus as a flavor tends to go well with celeriac. 

 

I am a big fan of Asian dishes and love how they are always fresh and often tangy. Especially I love the dishes originated in Thailand and Vietnam, two of my favorite Asian cuisines.

 

My favorite aspect of Asian cooking is fresh and sour flavors. Kaffir lime leaves are often used in cooking Thai dishes, although often they are discarded after the cooking process. In this Citrus Celeriac Soup, I experimented with blending the leaves, truly for ease, and minimum-fuss and it worked really well. 

 

The lime flavor is much more present when the leaves are blended in the soup. That reduces the need for any other seasoning in my option. 

celeriac, white carrot, parsnip, few potatoes and box of kaffir lime leaves on a wooden chopping board next to a pot with stock

This Citrus Celeriac Soup really is dead simple. Load the pot with stock and white root vegetables, add kaffir lime leaves, cook until soft, and blend.

 

Ta-dah, job done! 

pot of stock with chopped white root vegetables

After the success with this flavor combination I ended up cooking a large batch of the Citrus Celeriac Soup. 

It works with various rates of white root vegetables. I keep it white so the color of the soup is nicer. Because lets be honest, if the food looks good it tastes better! 

Here you have a photo of my batch cooking where I made a 10l pot of this Citrus Celeriac Soup. I froze most of it for those busy days when I just want something quick and easy for lunch. 

The recipe is asking for carrots, I leave it up to you to decide on what type of carrots you want to use. I used white ones since I grew a patch of white carrots last year. But white carrots are not easy to get by so just use whatever you have or fancy. 

Especially orange carrot can have a more noticeable taste, and it may offset the balance of flavors. This works well with celeriac because it is fairly mild in flavor. 

Let me know in the comments below if you liked it or how did you modify this recipe?

white porcelain bowl filled with yellow-white creamy citrus celeriac soup sprinkled with fried dice bacon
Citrus Celeriac Soup

If you looking for more soup ideas check out this Spicy Butternut Squash Soup recipe.

 

Enjoy!

 

 

Easy Citrus Celeriac Soup

white porcelain bowl filled with yellow-white creamy citrus celeriac soup sprinkled with fried dice bacon

Simple and easy Citrus & Celeriac Soup.

No-fuss 6 ingredients dinner, a refreshing lime flavor which makes this soup taste citrusy while all you use is kaffir lime leaves.

  • Prep Time5 min
  • Cook Time35 min
  • Total Time40 min
  • Yield4 Portions
  • Serving Size2 cups (500 ml)
  • Energy145 cal

Ingredients

  • 1 cup of carrots & parsnip
  • 1 small onion
  • 1 large potato
  • 1 medium-size celeriac
  • 1.5 l of stock
  • 2 kaffir lime leaves
  • Optional: a slice or two of fried bacon and splash of lemon to serve

Instructions

1
  1. Pour the stock into a pot and start heating up. 
  2. Peel your vegetables if you are using non-organic type. Chop roughly. 
  3. Add all the ingredients to the stock; carrots & parsnip, onion, potato, and celeriac as well as the two kaffir lime leaves.
  4. Bring up to boil and simmer for about 30 min.
  5. Pour everything, including the kaffir lime leaves, into high power blender and blend until smooth.
  6. If using low sodium stock adjust seasoning; salt & pepper.
  7. Serve and enjoy!
  8. If you are using bacon, dice, and fry it up before sprinkling on the top of the soup. If you like extra citrus-ie flavor squeeze a bit of lemon over the top of your bowl of soup.

Notes:

1
  • Since I used organic vegetables, all from my garden I have not peeled them and am not too worried about washing them too thoroughly – it is all good for your gut microbiome ;).
  • I also used white carrots in this recipe since I had them in my garden, but you can easily use just regular carrots or yellow if you want, half-half with parsnip.
  • The calorie information is calculated based on the ingredients I used (does not include bacon), it will change depending on the type of stock you use, etc.
  • You can’t go wrong with this recipe!
  • Serving Size2 cups (500 ml)
  • Amount per serving
  • Calories145
  • % Daily Value*
  • Total Fat0.3 g0.38%
  • Saturated Fat0.3 g1.5%
  • Sodium858 mg37.3%
  • Total Carbohydrate30.7 g11.16%
  • Dietary Fiber5 g17.86%
  • Total Sugars5.4 g
  • Protein4.6 g9.2%

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Arleta BW

Arleta BW

Arleta is an IIN Certified Health Coach, UK Qualifi Certified Coach, Theta Healing Certified Practitioner, and Gut Health & Nutrition Specialist. After working with many diverse clients & healing herself, she's realized that everyone’s body & needs are unique and there is no one-size-fits all solution. Arleta is dedicated to sharing her knowledge and skills with others who are struggling with the same issues she has faced so they can tune into their own intuition and find the peace, health, and energy they need to live the life they really want as well.

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