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Every culinary journey deserves a foundation of both flavor and nourishment, and this creamy celery root broth delivers precisely that. Embracing the humble celery root, or celeriac, transforms simple ingredients into a luxurious, health-supportive soup that warms from the inside out. Expect a silky texture and a subtly sweet, earthy flavor profile that makes this broth a versatile staple for any health-conscious kitchen.

Why This Recipe Works

Maximizes Natural Sweetness: Slow-caramelizing the onions and celery root unlocks their inherent sugars, creating a deep, complex flavor base without added sweeteners.
Achieves Creaminess Without Dairy: Blending the softened vegetables with broth yields an incredibly smooth, velvety texture, making this recipe naturally vegan and lactose-free.
Layered Aromatics: Sautéing garlic, thyme, and bay leaf at the start infuses the oil, ensuring every spoonful is fragrant and flavorful.
Nutrient Preservation: Using a gentle simmer and avoiding prolonged boiling helps retain the heat-sensitive vitamins and antioxidants in the vegetables.

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped (about 2 cups)
3 cloves garlic, minced
1 large celery root (about 2 pounds), peeled and cut into 1-inch cubes
4 cups low-sodium vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
Optional garnish: fresh parsley, chopped; a drizzle of olive oil; toasted pumpkin seeds

Equipment Needed

Large Dutch oven or heavy-bottomed pot (5-6 quart capacity)
Sharp chef’s knife and cutting board
Vegetable peeler
Wooden spoon or spatula
High-speed blender or immersion blender
Fine-mesh strainer (optional, for extra-smooth texture)
Ladle

Instructions

Step 1: Sauté the Aromatic Base

Begin by heating 2 tablespoons of extra-virgin olive oil in your large Dutch oven over medium heat for about 90 seconds until it shimmers. Add the roughly chopped yellow onion and a pinch of salt. Cook, stirring occasionally with a wooden spoon, for 8 to 10 minutes until the onions become translucent and just begin to take on a golden hue at the edges. This initial sweating process is crucial for developing sweetness. Next, add the 3 minced garlic cloves and cook for an additional 60 seconds, stirring constantly until fragrant but not browned, which would introduce bitterness. Tip: Adding the garlic after the onions have softened prevents it from burning and ensures its flavor permeates the oil gently.

Step 2: Build the Vegetable Foundation

Introduce the star ingredient: the 2 pounds of peeled, cubed celery root. Stir the cubes into the onion-garlic mixture, ensuring they are well-coated in the oil. Cook for 5 to 7 minutes, stirring every couple of minutes, to lightly toast the celery root. You’ll notice the edges of the cubes becoming slightly translucent. This step enhances the vegetable’s natural nutty flavor. Then, pour in 4 cups of low-sodium vegetable broth and 2 cups of water. The liquid should just cover the vegetables; if not, add a bit more water. Add the 2 sprigs of fresh thyme and 1 bay leaf. Increase the heat to bring the pot to a gentle boil.

Step 3: Simmer to Soften and Develop Flavor

Once boiling, immediately reduce the heat to low to maintain a gentle simmer. You should see small bubbles breaking the surface occasionally, not a rolling boil. Cover the pot with a lid slightly ajar to allow some steam to escape. Let the broth simmer for 25 to 30 minutes. The celery root cubes are done when they are fork-tender and offer no resistance when pierced. This slow, gentle cooking allows the vegetables to fully soften for blending and lets the herbs infuse the liquid without losing their delicate aromatics to rapid evaporation.

Step 4: Blend for Ultimate Creaminess

Carefully remove and discard the thyme sprigs and bay leaf. Using caution with the hot liquid, transfer the soup in batches to a high-speed blender. Fill the blender no more than halfway for each batch. Secure the lid tightly and place a kitchen towel over the top. Start blending on low speed, then gradually increase to high. Blend each batch for 60 to 90 seconds until completely smooth and velvety. Tip: For an ultra-silken texture, you can pass the blended soup through a fine-mesh strainer back into the pot, pressing with a ladle to extract all the liquid. This removes any tiny fibrous bits.

Step 5: Season and Finish the Broth

Return all the blended soup to the pot over low heat. Stir in 1 teaspoon of fine sea salt and 1/2 teaspoon of freshly ground black pepper. Taste the broth—the seasoning should enhance but not overpower the delicate celery root flavor. Now, stir in 2 tablespoons of fresh lemon juice. The acid brightens the entire dish, lifting the earthy notes and adding a layer of freshness. Let the broth warm through for 2-3 minutes, then remove from heat. Tip: Always add acid like lemon juice at the end of cooking to preserve its vibrant flavor and vitamin C content.

Tips and Tricks

For the smoothest texture, ensure your celery root is thoroughly peeled; its knobby exterior can hide bits of tough skin. If using an immersion blender, blend directly in the pot for at least 3-4 minutes, moving the blender head constantly to achieve perfect consistency. To make this broth ahead, let it cool completely before storing in an airtight container in the refrigerator for up to 4 days; the flavors meld beautifully. For freezing, omit the lemon juice, freeze the base broth for up to 3 months, and add the fresh lemon juice when reheating. If your broth seems too thick after blending, thin it with warm broth or water, 1/4 cup at a time, until your desired consistency is reached.

Recipe Variations

Protein-Powered: Stir in 1 cup of cooked white beans (like cannellini or great northern) or shredded rotisserie chicken during the final warm-through for a heartier, protein-rich meal.
Spiced Twist: Add 1 teaspoon of ground cumin or coriander with the garlic in Step 1 for a warm, aromatic depth that complements the celery root’s earthiness.
Green Boost: Blend in 2 cups of fresh spinach or kale during the final 30 seconds of blending for a vibrant color and a powerful infusion of vitamins K and A.
Root Vegetable Medley: Replace half of the celery root with an equal weight of peeled parsnips or Yukon Gold potatoes for a slightly sweeter or starchier, comforting variation.
Creamy Indulgence: For a non-vegan option, finish the soup by swirling in 1/4 cup of heavy cream or full-fat coconut milk after blending for an extra-rich mouthfeel.

Frequently Asked Questions

Q: Can I use pre-chopped celery root from the store?
A: Absolutely. Pre-chopped, peeled celery root is a great time-saver. Ensure the pieces are uniform (about 1-inch) for even cooking. You may need slightly more by volume, as pre-cut pieces can be less dense, so aim for about 10-12 cups loosely packed.

Q: My broth tastes a bit flat. How can I enhance the flavor?
A: Depth of flavor often comes from proper seasoning. Ensure you used enough salt during cooking. A final pinch of salt or a dash of white wine vinegar can brighten it. Also, toasting the celery root well in Step 2 is key for developing a nutty base.

Q: Is celery root nutritionally similar to regular celery stalks?
A: While both are from the same plant family, celery root is the bulbous root. It’s higher in carbohydrates and fiber but remains low in calories. It’s an excellent source of vitamin K, phosphorus, and antioxidants, offering different but complementary benefits to the fibrous stalks.

Q: Can I make this in an Instant Pot or pressure cooker?
A: Yes. Use the Sauté function for Steps 1 & 2. Add broth, water, and herbs, then pressure cook on High for 10 minutes with a quick release. The blending and finishing steps remain the same, saving significant time.

Q: What’s the best way to peel a knobby celery root?
A> Use a sharp chef’s knife to slice off the top and bottom to create stable surfaces. Stand it on a cut end and slice downward to remove the thick skin, following the root’s contours. A sturdy vegetable peeler can also work on less knobby specimens.

Summary

This creamy celery root broth is a testament to how simple, whole ingredients can create profound nourishment and comfort. Its velvety texture, achieved without dairy, and its focus on foundational cooking techniques make it a versatile, health-supportive recipe perfect for any season.