Celeriac and apple is a great autumn combination in this delicious soup. You can serve it with a bit of nut oil over the top and a sprinkle of sesame or poppy seeds.

Celeriac and apple soup

Celeriac and apple soup

Where I first heard about this combination of celeriac and apple for in a soup, I can’t fully remember. It might have been on Jamie Oliver’s site or not. I don’t know. That’s the thing sometimes with recipes. You see something and then decide to make it weeks later. But it’s not always possible to remember where you first saw it. Anyway, it’s a brilliant combination. The taste of the celeriac and apple soup is slightly sweet but with that herby flavor of the celeriac it is the perfect pairing.

I’ve made this soup a couple of times and I tend to vary the ingredients depending on my mood and what is in the fridge. The first time I made the soup I used potatoes but the second time I didn’t. I liked that better to be honest, so I changed the recipe below to reflect that change. But if you want it to be slightly thicker you can add potato. Potato binds the soup even more. The picture below is with the potato. The one above is without.

Celeriac and apple soup

How to clean the celeriac for the soup?

Now if there is one vegetable that is slightly ugly looking it is the celeriac. But it’s so delicious that I don’t really care.. For cleaning the celeriac I cut it in two. I then proceed to removing the skin. That is easiest to do with a big knife. Lie the celeriac on the cut side flat on a wooden board. Cutting away from you remove the skin completely and then cut the celeriac in cubes.

Which apple to use for the celeriac and apple soup?

You can use whichever kind of apple you prefer. I used somewhat sour apples the first time, but just picked whatever I had on hand the second time. Both worked fine.

How much stock to use in the soup?

I like my soup to be really thick. So I used only 500 ml (plus the 100 ml of the almond milk) but if you want it a little thinner, it is quite easy to add some more liquid. Just blend it with the stick blender and then decide if you want to add more or if you like it thick as much as I do.

Celeriac and apple soup

Celeriac apple soup

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For the soup I have used around 500ml. The additional 250 ml is for making it thinner to your liking. You might not need it.
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 40 minutes
Total time 50 minutes

4 people


  • Stick blender


  • 4 apples lightly sour
  • 1/2 celeriac about 600 gr
  • 750 ml vegetable stock
  • 100 ml almond milk
  • 4 tbsp walnut oil or other nut oil
  • 4 tbsp poppyseed or sesame seeds
  • salt and pepper

  • Peel the apples, remove the cores and cut into pieces. Peel the celeriac and cut into pieces too. Heat the vegetable stock.
  • Put the potatoes, apples and the celeriac together in a pan. Add salt and pepper and pour over 500 ml vegetable stock. Put on medium high fire with the lid on for about 20-30 min or till everything is soft enough to blend together.
  • Using a stick blender to puree the soup while adding the almond milk. Use the additional 250 ml of stock if the soup is too thick.

Nutrition Information per portion

Calories: 521kcal | Carbohydrates: 58g | Protein: 11g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 435mg | Potassium: 1136mg | Fiber: 10g | Sugar: 25g | Vitamin A: 472IU | Vitamin C: 31mg | Calcium: 233mg | Iron: 3mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Celeriac and apple soup

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist