Yosemite Celariac Soup

Indulge in the velvety goodness of Yosemite Celeriac Soup, a creamy and comforting recipe that celebrates the earthy, nutty flavors of celeriac (celery root). Gently sautéed onions and garlic form the base for this soul-warming dish, while fresh thyme and a hint of bay leaf infuse it with aromatic depth. Blended to silky perfection with rich coconut milk or heavy cream, this gluten-free, dairy-optional soup is elevated by a splash of bright lemon juice. Ready in under an hour, this easy yet elegant recipe pairs beautifully with crusty bread for a restaurant-worthy meal right at home. Perfect for cozy nights or a sophisticated starter, Yosemite Celeriac Soup is sure to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 large bulbs celeriac (celery root)
• 1 medium yellow onion
• 4 garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk (or heavy cream)
• 4 sprigs thyme (fresh)
• 1 bay leaf
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped chives (for garnish)
• 4 slices crusty bread (optional, for serving)

Directions

Step 1

Peel and dice the celeriac into 1-inch cubes. Dice the onion and mince the garlic.

Step 2

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

Step 3

Add minced garlic to the pot and sauté for 1 minute until fragrant.

Step 4

Add the cubed celeriac to the pot and stir to coat it with the onion and garlic mixture.

Step 5

Pour in the vegetable broth and add the thyme sprigs and bay leaf. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the celeriac is tender when pierced with a fork.

Step 6

Remove the thyme sprigs and bay leaf from the soup. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer the soup to a blender in batches for blending.

Step 7

Stir in the coconut milk (or heavy cream), lemon juice, salt, and black pepper. Adjust seasoning to taste, adding more salt or pepper if needed.

Step 8

Simmer the soup for an additional 5 minutes to heat through and meld the flavors.

Step 9

Ladle the soup into bowls and garnish each with a sprinkle of chopped chives. Serve with crusty bread, if desired.

Nutrition Facts

Serving size	3083.8 grams (3083.8g)

Amount per serving	% Daily Value*
Calories	1958

Total Fat 52.90g	68%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 7322mg	318%
Total Carbohydrate 327.40g	119%
Dietary Fiber 45.60g	163%
Total Sugars 47.00g
Protein 61.50g	123%

Vitamin D 0IU	0%
Calcium 937mg	72%
Iron 23mg	127%
Potassium 6702mg	143%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 12.1%

Carbs: 64.5%