Low Carb Celeriac Soup

  • Author: Beatriz Garcia
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 minutes


  • 18 ounces Celeriac root
  • 1 Onion (3 ½ ounces)
  • 3 ½ cups of vegetable stock (one cube of vegetable stock added to 3 ½ cups of boiling water)
  • 2 stalks of celery (4 ½ ounces)
  • 2 ½ ounces of butter (or optionally coconut oil)
  • 1 small apple (2 ½ ounces)
  • 2 cloves of garlic
  • Dash of olive oil
  • 1 pinch of black pepper
  • 1 pinch of powdered turmeric
  • 1 pinch of salt (I prefer himalayan salt)


Peel and cut the celeriac root into small pieces.

Line a baking tray with baking paper and place the celeriac on it.  Drizzle olive oil over everything.  Optionally include a whole head of garlic to flavor the celeriac and provide some snacks. (Don’t eat the skin if you have it as a snack!)  This garlic is not part of the soup but is to flavor the celeriac.

Bake in the oven for 20min at 400°F (200 °C).

Start heating the vegetable stock, or boil a kettle if using a stock cube. You will use this in a minute.

Meanwhile, chop the celeriac, celery, onion, and raw garlic in a blender or food processor.

Put the chopped vegetables in a pan with 1 ounce of butter and sauté for 5 mins on a medium-high heat.

Take the sautéed vegetables and add to a saucepan, together with the preheated vegetable stock. Gently simmer for 15 mins.

Meanwhile, cut an apple into small pieces.

After 15 mins, add the apple to the vegetables, together with salt, pepper, turmeric and the rest of the butter. Them gently simmer everything for another 15 mins.

Now take the result and puree it in a food processor or blender.


I like to eat this soup hot, but my husband seems to enjoy it cold as well. Whatever works – it doesn’t take long to reheat!

  • Category: Soup


  • Serving Size: 8
  • Calories: 108
  • Fat: 7.5 g
  • Carbohydrates: 7 g
  • Protein: 1 g
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