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Creamy Celery Root Soup Recipe with Truffle Oil

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A velvety, elegant soup made with celery root and finished with a drizzle of luxurious truffle oil. Perfect for chilly evenings or dinner parties.

Ingredients

Scale
  • 1 large celery root (peeled and diced into chunks)
  • 1 yellow onion (roughly chopped)
  • 2 garlic cloves (peeled and smashed)
  • 2 medium potatoes (peeled and diced)
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
  • Truffle oil (for drizzling)
  • Fresh thyme (optional garnish)

Instructions

  1. Peel and dice the celery root, potatoes, and onion. Smash the garlic cloves lightly to release their flavor.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
  3. Add the celery root and potatoes to the pot. Stir to coat them in the oil and cook for another 5 minutes.
  4. Pour in the vegetable broth, making sure the vegetables are fully submerged. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20-25 minutes or until the celery root and potatoes are tender.
  5. Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If using a countertop blender, blend in batches and return the soup to the pot.
  6. Stir in the heavy cream and season the soup with salt and pepper to taste. Heat gently over low heat for another 5 minutes.
  7. Serve the soup hot in bowls. Drizzle with truffle oil and garnish with fresh thyme for a pop of color and flavor.

Notes

For a dairy-free version, substitute heavy cream with unsweetened almond milk or coconut milk. Use fresh celery root and potatoes for the best flavor. A light drizzle of truffle oil is recommended to avoid overpowering the dish.

Nutrition

Keywords: celery root soup, creamy soup, truffle oil, healthy soup, gluten-free soup, vegetarian soup, comforting soup

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