Celeriac and Leek Soup

3 Reviews
100% would make this recipe again

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.

Preparation : 10 min Cooking : 40 min
130 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Heart-healthy


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] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (410g)


% Daily Value




3 g

5 %

Saturated 0.6 g
+ Trans 0 g

3 %


0 mg


170 mg

7 %


23 g

8 %


4 g

17 %


5 g

Net Carbs

19 g


5 g

Vitamin A

26 %

Vitamin C

31 %


9 %


19 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3 ½
Fats ½

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Soups | Low Saturated Fat | Heart-healthy | High Iron | Kosher | High Fibre | Low Cholesterol | Halal