Celeriac and Leek Soup

Celeriac and Leek Soup

A creamy celeriac and leek soup.

Celeriac, a rather ugly, knobby vegetable, also known as "celery root", is indeed a variety of celery cultivated for its large root instead of its stalks. It tastes like a cross between mild celery and parsley. Here it adds a fresh celery flavour to this velvety soup.

5 servings
Preparation 10 min
Cooking 40 min

130 calories per serving 


3 leeks, finely chopped   900 g
1 celeriac, cut into 1-2 cm pieces   650 g
1 tbsp olive oil   15 mL
3 cups chicken broth, low-sodium   750 mL
2 cups water   500 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables: Wash the leeks well, remove and discard the dark-green part, then chop them finely. Peel the celeriac, then cut into 1-2 cm pieces
  2. Heat the oil in a saucepan. Add the leeks, then sauté over low heat until the leeks are softened, about 6 min, with occasional stirring. Add the celeriac, then cook 2 min with stirring. Pour in the broth and water, bring to a boil, then simmer, covered, about 30-35 min, until the celeriac is very tender.
  3. Purée the soup in a blender or food processor. Return the soup to the saucepan, season with salt and pepper. If the soup is too thick, thin it with some additional broth or water. Heat it through then serve.


This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

Nutrition Facts

per 1 serving (410g)


% DV*

* DV = Daily Value




3 g

5 %

Saturated 0.5 g
+ Trans 0 g

3 %


0 mg


170 mg

7 %


23 g

8 %


4 g

17 %


5 g


5 g

Vitamin A

25 %

Vitamin C

30 %


10 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat
Source of :
Calcium, Copper, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Good source of :
Fibre, Iron, Magnesium, Niacin, Phosphorus, Vitamin B6, Vitamin C
Excellent source of :
Folacin, Manganese, Potassium, Vitamin A, Vitamin K
Diet-related health claims :

More info

This recipe is in the following categories: Vegetables | Soups | Halal | Heart-healthy | High Fibre | High Iron | Kosher | Low Cholesterol | Low Saturated Fat

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