This easy cauliflower celeriac soup recipe is impossibly creamy. You won't believe it's paleo, gluten-free, low carb, keto and Whole30 friendly with a vegan option!
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I was looking to recreate an old cauliflower soup recipe that used cream sauce made with flour. I think this paleo cauliflower soup version is even better, and creamier, without any added flour or thickeners. The secret to this paleo cauliflower soup is celeriac. It gives the soup a lovely creamy body and mild celery flavor that blends well with the cauliflower and garlic.
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Celeriac and cauliflower soup recipe
If you're not familiar with celeriac, it is celery root. It's ugly on the outside, but smooth and white on the inside. You have to peel off quite a bit to get to the flesh. But once it's peeled, just chop it like you would a potato. Adding just a small amount of celeriac to the cauliflower soup transforms the texture and makes it really decadent.
It only takes a few minutes to make this soup. I used cauliflower I had in the freezer - since it ends up pureed, frozen cauliflower works well in this recipe. If you have cauli rice in the freezer you can use that as well. The only other pantry ingredients were chicken stock, garlic and a little bit of ghee. The vegetables are simmered in the chicken stock, then everything goes into the blender until it's silky smooth. A little ghee blended in at the end finishes the soup and lends a hint of buttery flavor.
You can easily make this soup vegan by substituting vegetable stock and finishing with olive oil---an infused olive oil would add even more flavor.
I garnished the cauliflower celeriac soup with duck bacon (yes, there is such a thing and it is as good as it sounds!) and chives. The chives aren't really necessary, but I definitely recommend the bacon. Either duck bacon or pork bacon would work---you can even use coconut bacon for a vegan version. The salty crunch of the bacon is a great counterpoint to the creamy smoothness of the cauliflower celeriac soup.
Easy Cauliflower Celeriac Soup with Bacon
Ingredients
- 1 16- ounce bag frozen cauliflower
- 1 cup peeled and chopped celeriac
- 2 cloves garlic peeled
- 3-½ cups chicken stock or vegetable stock
- 2 tablespoons ghee or olive oil
- fresh ground pepper to taste
- sea salt to taste
- 4 slices cooked and crumbled bacon
- fresh chives for garnish
Instructions
- Bring cauliflower, celeriac, garlic and chicken stock to a boil over medium-high heat. Cover, reduce heat and simmer until vegetables are tender, 15-20 minutes.
- Carefully transfer to Vitamix and puree until smooth.
- Add ghee, salt & pepper and blend to combine.
- Top with bacon and chives.
Denise Anderson says
Where do you get celiarac? When is it in season? Thanks for sharing!
Lisa says
I get celeriac at my local grocery store. It's usually next to the other root vegetables and labeled either celeriac or celery root. It's in season in fall and winter - definitely worth trying!
Sarah says
I love celery root. This, and all of your other recipes, sound delish!
Lisa says
Thank you! I love celery root too, especially in this recipe. It makes the soup so creamy!
Erica says
can I just use a cup of chopped celery and then just blend everything together?
Lisa says
The celeriac stands in for the traditional potato in this recipe, adding creaminess and a mild celery flavor. Celery would not give you the same creaminess. If you can't find celeriac, I would use a little bit of celery for flavor, but substitute additional cauliflower for most of the celeriac.
Sandra says
Thanks for this substitution. After planting a bunch of celeriac I found I was allergic. If you have latex allergy celeriac is probably a no-go for you😩
pam mobley says
This cauliflower soup was absolutely fantastic! I will make it again and again!
Lisa says
Thank you Pam - you made my day!
Kat says
This soup was so delicious! I did add just a little bacon grease instead of salt....because I really like bacon!
Lisa says
Thanks for your comment, Kat! The bacon grease sounds awesome - I will have to add some next time I make this soup!
Betsy says
So if I pick up a head of cauliflower, will that be enough? Sounds good and I feel like soup tonight for dinner!
Lisa says
One head of cauliflower should do it! You want about a pound of florets, so get a head that's just over a pound and you should have enough once you cut it up.
Erin says
Hi this looks great! Would it work to sub vegetable stock for the chicken stock do you think?
Lisa says
Hi Erin, I haven't tried it, but I think it would work. If you try it, let me know how it turns out!
Cara Carriere says
Thanks! This will make winter a little more bearable.
Patricia Elliott says
I have made this soup today, can I freeze and reheat it as I'm on my own and have done enough to feed an army 😂 lol xxx
Lisa says
Hi Patricia, I freeze all of my leftover soups in single serving containers so I can just thaw and reheat when needed.
Puja says
Wow, what amazing soup, I used 4 cups of distilled water, all organic cauliflower, celeriac, garlic, and chicken shock cube, next time will make it completely vegan....... Thank you so much for Sharing.... That recipe was superb.