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    Home » Soup Recipes

    Celeriac Soup With a Preserved Lemon & Parsley Salsa

    Published: Jan 25, 2023 by Chef Tripti · This post may contain affiliate links

    Celeriac is one of those underrated root vegetables like turnips or swede that perhaps some of us shy away from simply because we don't know what to do with it in a recipe. So here, I give you my celeriac soup. The celeriac is the star of this show; however, it has a great supporting cast of added flavours. What's more, I write this in late January, winter here in the UK, when celeriac is in season, and I'm an advocate of eating seasonally. Enjoy this winter warmer!

    A bowl of celeriac soup with a preserved lemon and parsley garnish.

    Celeriac isn't an attractive-looking vegetable; don't let that put you off using it in your recipes. Also known as celery root, it has a celery-like taste. It cooks like potato and can be roasted, mashed, and used in stews or, as in this recipe, in soups. You can even eat it raw. Celeriac is an excellent low-carb alternative to potatoes.

    Jump to:
    • Ingredients
    • Ingredients For Preserved Lemon & Parsley Salsa
    • Instructions For Celeriac Soup
    • Instructions For Preserved Lemon & Parsley Salsa
    • Substitutions
    • Storage
    • Top tip
    • FAQs
    • Related Recipes
    • Pairing
    • 📖 Recipe
    • Food Safety

    Ingredients

    Prepared ingredients for celeriac soup in small glass dishes.
    • Celeriac
    • Garlic-15g
    • Red onion
    • White rice
    • Olive oil
    • Vegetable stock
    • Cinnamon stick
    • Carom seeds
    • Salt

    Ingredients For Preserved Lemon & Parsley Salsa

    • Garlic-15g
    • Aleppo chilli
    • Salt
    • Preserved lemon
    • Parsley
    • Olive oil
    • Spring onion

    See the recipe card for quantities.

    Instructions For Celeriac Soup

    First, prepare your ingredients:

    • Finely chop red onions and garlic.
    • Peel and dice the celeriac into 1 cm dice.
    • Soak the rice for about 30 minutes and then rinse.
    A bowl containing finely chopped onion and garlic, Diced celeriac, and a cinnamon stick after frying.

    In a pot over medium heat, add 50 ml of olive oil, the cinnamon stick, and the carom seeds. Allow to bloom (see FAQs) for a minute.

    Add the onion and garlic and fry until soft.

    Then add the diced celeriac and cook for about eight to ten minutes.

    Vegetable stock is poured from a glass measuring jug into a large pot containing celeriac soup ingredients.

    Pour in the vegetable stock and water and season with salt.

    Adding soaked rice from a small dish into a large pot containing celeriac soup ingredients.

    Add the soaked and drained rice.

    Cover and bring to a boil. Then immediately reduce the heat and cook covered over medium heat for about 30 to 40 minutes, until the celeriac and rice are soft and cooked.

    Pureed celeriac soup is poured into a large pot of unpureed celeriac soup ingredients.

    Once cooked, transfer half of the celeriac soup into a blender and puree. Add the pureed soup back to the pot and mix to combine.

    Instructions For Preserved Lemon & Parsley Salsa

    While the soup is cooking, make the preserved lemon and parsley salsa.

    First, prepare your ingredients:

    • Evenly slice 15g of garlic.
    • Finely chop preserved lemon.
    • Roughly chop parsley leaves.
    • Finely slice spring onions.
    A glass bowl containing preserved lemon, chopped spring onion and parsley.

    Combine the parsley, lemon and spring onion in a bowl.

    A small frying pan containing sliced garlic and Aleppo chilli, frying in oil.

    Heat the rest of the olive oil in a small pan and fry the garlic until golden. Now add the Aleppo chilli and remove the pan from the heat.

    A glass bowl containing preserved lemon, parsley, and spring onion mixed..

    Pour the garlic-Aleppo-oil mix into the lemon-parsley-spring onion mix and combine.

    A bowl of celeriac soup with a preserved lemon and parsley salsa.

    Serve the celeriac soup with the preserved lemon and parsley salsa.

    Substitutions

    Instead of preserved lemon, you can slice and grill lemon slices and finely chop them for the salsa.

    You can exchange the parsley for coriander or chervil.

    If you don't have Aleppo chilli, you can use chilli flakes, paprika, cayenne, or chilli powder. Add it after removing the garlic from the heat.

    Storage

    This celeriac soup can be refrigerated in an air-tight container for up to three days.

    Top tip

    When frying the garlic slices for the salsa, ensure all the slices are even, or else some will turn golden faster than others, resulting in some being burnt and bitter. Fry them over medium heat so that they get cooked and turn golden and crispy.

    FAQs

    What does blooming spices mean?

    Blooming spices involves briefly cooking them in oil or a dry pan to release their fragrance and flavour before adding them to other ingredients.

    Related Recipes

    Need more warming soups? Try these:

    • Simple Asian Roasted Pumpkin And Coconut Soup
    • Easy One Pot Curried Parsnip Soup
    • Dairy Free Cauliflower Soup With a Basil Pesto Garnish
    • The Best Sheet Pan Carrot and Red Pepper Soup

    Pairing

    Here are some dishes I think will go well with this celeriac soup:

    • Creamy Courgette Pasta Sauce
    • The Best Made From Scratch Easy Vegan Omelette
    • Rustic One Bowl Gluten-Free Vegan Homemade Seeded Crackers
    • Super Easy Homemade No-Knead Wild Garlic Focaccia

    📖 Recipe

    A bowl containing celeriac soup with a preserved lemon and parsley salsa.

    Celeriac Soup

    Chef Tripti
    Creamy, flavourful Celeriac soup with a preserved lemon and parsley salsa garnish.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Appetizer, Soup
    Servings 4 people
    Calories 419 kcal

    Ingredients
     
     

    • 1 kg Celeriac
    • 90 g Red onion
    • 30 g Garlic
    • 80 g White rice
    • 500 ml Vegetable Stock
    • 40 g Preserved lemon
    • 10 g Parsley
    • 3 Spring onions
    • ½ tsp Aleppo chilli
    • ½ teaspoon Carom seeds
    • 2 teaspoon Salt
    • 1 Cinnamon stick
    • 100 ml Olive oil
    • 500 ml water

    Instructions
     

    Making the soup

    • Finely chop the red onions and 15g of the garlic.
    • Peel and cut the celeriac into 1 cm dice.
    • Soak and rinse the rice for about 30 minutes.
    • In a pot over medium heat, add 50 ml of olive oil. Bloom the cinnamon stick and carom seeds in the oil for 1 minute .
    • Add the onion and garlic and fry until soft.
    • Add the diced celeriac and cook for about 10 minutes.
    • Add the vegetable stock and water and season with salt.
    • Add the rinsed and drained rice.
    • Cover and bring to a boil. Then immediately reduce the heat and cook covered over medium heat for about 40 minutes, until the celeriac and rice are soft and cooked.
    • Once cooked, transfer half of the celeriac soup into a blender and puree. Add it back to the pot and mix to combine.

    Making the preserved lemon salsa

    • While the soup is cooking, peel and evenly slice 15g of garlic.
    • Finely chop the preserved lemon.
    • Roughly chop the parsley leaves.
    • Finely slice the spring onion.
    • Combine the parsley, lemon and spring onion in a bowl.
    • Heat the rest of the olive oil in a small pan and fry the garlic until golden. Now add the Aleppo chilli and remove the pan from the heat.
    • Pour the garlic/Aleppo chilli/olive oil mix into the lemon/parsley/spring onion mix and combine.
    • Serve the soup garnished with the preserved lemon and parsley salsa.

    Nutrition

    Calories: 419kcal (21%)Carbohydrates: 47g (16%)Protein: 6g (12%)Fat: 24g (37%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 1943mg (84%)Potassium: 884mg (25%)Fiber: 7g (29%)Sugar: 7g (8%)Vitamin A: 644IU (13%)Vitamin C: 29mg (35%)Calcium: 156mg (16%)Iron: 3mg (17%)
    Keyword Celeriac, comfort food, Preserved lemon, soup, vegan
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are a top priority, and from the beginning of training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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