Adding celeriac to dishes that are steamed or boiled brings out the flavor of celery with a nutty twist. Celeriac also has the texture of a potato, which makes it a perfect addition to this soup. Leeks are related to onion and garlic but they are sweeter. Together, these two vegetables made a light spring soup with a delicate flavor that's perfect for warmer days.

Leek and Celeriac Soup [Vegan]






  • 2 medium leeks, white and light green part only
  • 2 tablespoons olive oil
  • Sea salt
  • 3 garlic cloves
  • 1/2 teaspoon dried thyme
  • 1 medium celery root, peeled and cut into 1-inch pieces
  • Ground black pepper
  • 2 1/2 cups water
  • 1 1/2 teaspoons fresh lemon juice


  1. Halve the leeks lengthwise, and rinse very well, then cut into 1/3-inch slices.
  2. Sauté the leeks over medium-high heat in olive oil with a pinch of salt for about 10 minutes, until tender but not browned. Add garlic and thyme, and sauté for 3 more minutes.
  3. Add celery root, a pinch of salt, and a generous grinding of black pepper.
  4. Add the water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the celery root can be easily pierced with a knife.
  5. Blend in a blender until very smooth.
  6. Add lemon juice and taste for seasoning.

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