Cream of Celeriac (Knob Celery) and Tomato Soup
Prep time
Cook time
Total time
Authentic author recipe, creamy, spicy and delicious, perfect to woo any guest! Try this, and you will love celeriac roots!
Recipe type: Soup
Cuisine: vegan/ vegetarian
Serves: 4-6
  • 1 large knob celery root - peeled and cubed
  • Salt to taste
  • 1 large tomato, cubed
  • 1 garlic clove, peeled
  • 1 tablespoon olive oil
  • water to boil the knob celery
  • 1 teaspoon Sambal Oelek
  • fresh parsley, chopped
  1. I a large soup pot, bring knob celery in salted water to a boil, and cook until fork tender, about 25 minutes.
  2. With tongs or a strainer spoon, transfer the celeriac to a food processor. Add garlic, olive oil, tomato and Sambal Oelek, plus some of the cooking liquid (make sure all the ingredients are covered evenly) and puree till very smooth. If necessary, to achieve a beautiful soup consistency (I like cream soups very thick), ladle in more liquid.
  3. Scoop in the fresh parsley, and serve, decorated as you please.
Make sure you do NOT cook the tomato and garlic. These go in RAW, when you puree the soup.
Recipe by Garden Super Heroes at