Celeriac Soup

A vegan soup everyone will enjoy from the Natural Gourmet Institute
  • Eight 1-cup servingsServings


  • 2 tablespoons olive oil
  • 1 pound onion, sauté slice
  • 1 teaspoon salt
  • 1/4 cup rolled oats
  • 2 1/2 pounds celeriac, trimmed, 1/2" half-moon slices
  • 3 cloves garlic, peeled
  • 8 cups vegetable stock
  • Juice of 1/2 lemon or more to taste
  • Salt and pepper to taste


1. Heat oil in 3-quart pot. Add onions, salt, and rolled oats. Reduce heat, and sweat onions and oats covered for 5-7 minutes, stirring occasionally.

2. Add celeriac and garlic. Sweat celeriac and garlic for 10 minutes, stirring occasionally.

3. Add stock, and bring soup to simmer. Cook covered for 20-25 minutes, or until celeriac is very tender.

4. Puree soup in a high-speed blender until smooth. Season with lemon juice, salt and pepper to taste.

See Also: Lentil Terrine