Cream of Celeriac and Potatoes Soup
Prep time
Cook time
Total time
An original recipe, using celeriac and potatoes for a light, creamy soup, perfect in every season.
Recipe type: soup
Cuisine: vegan
Serves: 4-6
  • 1 celeriac root
  • 4-5 medium sized potatoes
  • 2 tablespoons CretaVita olive oil (or any good olive oil)
  • 1 carrot
  • 1 large onion
  • salt and pepper to taste
  • 1 teaspoon fresh lemon juice
  • 6 cups hot water or stock
  1. Wash any dirt or debris from the celeriac. Ask an adult to help you peel the root, as this may be too difficult for children. When you are done, wash and then cube the celeriac.
  2. Peel, wash and cube the potatoes, then wash and cube the carrot.
  3. In a large soup pot, sauté onion in olive oil, over medium heat, until golden. Stir frequently, to prevent browning, 7-8 minutes.
  4. Tip in the vegetables, add a ladle of hot water or stock, and let simmer for 5 minutes, stirring from time to time.
  5. Pour the rest of the water or stock (it should cover the vegetables completely), and let simmer for 25 minutes, until all the veggies are nice and tender. Season with salt, pepper, and lemon juice.
  6. Remove from heat, and pour into a food processor. Puree till smooth - you may need to work in batches if your food processor is not large enough.
  7. Return to the pot, then to the stove, and let it heat through, for a couple of minutes. Your dish is ready. Plate it and decorate with parsley, chives, or other herbs.
Recipe by Garden Super Heroes at