Easy Cauliflower Celeriac Soup with Bacon

Easy Cauliflower Celeriac Soup with Bacon

This easy cauliflower celeriac soup recipe is impossibly creamy. You won’t believe it’s gluten-free and paleo. The secret is celeriac. 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.

Easy Paleo Cauliflower Celeriac Soup with Bacon

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.

Easy Cauliflower Celeriac Soup with Bacon
Serves: 4 servings
  • 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
  1. 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.
  2. Carefully transfer to Vitamix and puree until smooth.
  3. Add ghee, salt & pepper and blend to combine.
  4. Top with bacon and chives.
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    • 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!

    • 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.

  1. Kat says

    This soup was so delicious! I did add just a little bacon grease instead of salt….because I really like bacon!

    • says

      Thanks for your comment, Kat! The bacon grease sounds awesome – I will have to add some next time I make this soup!

  2. 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!

    • 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.

  3. Erin says

    Hi this looks great! Would it work to sub vegetable stock for the chicken stock do you think?


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