Vegan Celeriac Soup with Apple, Lemon & Thyme
This creamy vegan celeriac soup combines delicate flavours to provide a simple yet delicious bowl of goodness that's both gluten-free and dairy-free.
Ingredients
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 medium celeriac, peeled and diced (approx. 1.5 lb / 700 grams)
- 2 large eating apples, peeled, cored, and diced (or 3 medium)
- 1 medium potato, peeled and diced (optional)
- 5 cups (1.2 litres) vegan stock
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons nutritional yeast
- ¾ cup (200 ml) plant-based milk
- Grated zest of 1 lemon (save the juice to serve)
- Salt and pepper, to taste
- Small handful fresh parsley, to serve (optional)
Instructions
- Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
- Next, add the diced celeriac, apple, and potato. Stir well and cook for a couple of minutes.
- Add the vegan stock, dried thyme, bay leaves, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for 20 minutes.
- After 20 minutes, stir in the lemon zest and plant-based milk. Start with half of the zest and build from there depending on how much lemon flavour you want to come through. Cook for another 5 minutes or until the celeriac is tender. If necessary, add a little more water or stock.
- Once the celeriac is cooked through, turn off the heat, remove the bay leaves, and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
- Adjust the seasoning and serve with homemade vegan cream, a squeeze of lemon juice, and chopped fresh parsley. This is also delicious when topped off with crispy tofu pancetta.
Notes
Apples: I used Braeburns, but you could use any you like. Just bear in mind that different apples will bring different levels of sweetness and acidity.
Potato: This is entirely optional and just helps to bulk out the soup a bit.
Garlic: I avoided flavours such as garlic or woody herbs (apart from the dried thyme), but feel free to add these in if you prefer.
Other veg: I was tempted to include parsnip in this recipe, and think it would be a great addition if you wanted to throw it in.
Plant-based milk: I went for unsweetened oat milk, but you could use any you like (soya or cashew milk would have been my next choices).
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You’ll want to do the same for any plant-based cream etc. that you use when serving.
Storage: You can store this soup in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you might also enjoy:
- Vegan Scotch Broth (Scottish Barley Soup)
- Vegan Cauliflower Cheese Soup
- Pumpkin and Sweet Potato Soup
- Vegan Mushroom and Tarragon Soup
- Easy Vegan Pea and Mint Soup
- White Bean Soup with Lemon and Parsley
- Mashed Leek & Potato Soup
- Pinto Bean Soup with Chilli and Lime
Nutrition
Calories: 177kcalCarbohydrates: 34gProtein: 5gFat: 3gSaturated Fat: 0.5gSodium: 332mgPotassium: 714mgFiber: 6gSugar: 13gVitamin A: 113IUVitamin C: 24mgVitamin D: 14µgCalcium: 121mgIron: 2mg
Nutrition Facts
Vegan Celeriac Soup with Apple, Lemon & Thyme
Amount Per Serving
Calories 177
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.5g3%
Sodium 332mg14%
Potassium 714mg20%
Carbohydrates 34g11%
Fiber 6g25%
Sugar 13g14%
Protein 5g10%
Vitamin A 113IU2%
Vitamin C 24mg29%
Vitamin D 14µg93%
Calcium 121mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan