This easy cauliflower celeriac soup recipe is impossibly creamy. You won’t believe it’s gluten-free and paleo. The secret is celery root. I was looking to recreate an old cauliflower soup recipe that used cream sauce. I think this one is even better, and creamier, without any added flour or thickeners. The celeriac gives the soup a lovely creamy body and mild celery flavor that blends well with the cauliflower and garlic.
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.
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. 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 Vitamix until it’s silky smooth. A little ghee blended in at the end finishes the soup and lends a hint of buttery 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. The salty crunch of the bacon is a great counterpoint to the creamy smoothness of the cauliflower celeriac soup.
- 1 16-ounce bag frozen cauliflower
- 1 cup peeled and chopped celeriac
- 2 cloves garlic, peeled
- 3-1/2 cups chicken stock
- 2 tablespoons ghee
- salt & pepper to taste
- 4 slices cooked and crumbled bacon
- fresh chives for garnish
- 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.