Celeriac and Fennel Soup
A creamy, flavorful soup featuring celeriac and fennel, finished with a drizzle of chive oil. This quick, plant-based recipe is fiber-rich, low in saturated fat, and perfect for a cozy weeknight dinner or meal prep.
Equipment
- 1 large heavy-bottomed pot
- 1 Blender or immersion blender
- 1 chopping knife
- 1 Cutting board
- 1 food processor (for chive oil, optional)
Ingredients
Chive Oil (Optional):
- 1/2 cup chives snipped
- 1/3 cup olive oil
- Pinch of salt
Celeriac Fennel Soup:
- 2 tablespoons olive oil
- 1 white onion chopped
- 2 cloves garlic minced
- 2 large celeriac bulbs about 4 cups cubed
- 2 fennel bulbs trimmed and chopped
- 4 cups vegetable broth 950 ml
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Chive Oil (Optional): If you are using chive oil, place the snipped chives, olive oil, and a small pinch of salt into a food processor or blender. Pulse until the mixture is smooth but retains some texture for visual appeal. Set aside to drizzle over the soup at the end, adding both flavor and color.
- Heat the Base Oil: Pour the olive oil into a large, heavy-bottomed pot and warm over medium heat until it shimmers gently. Properly heated oil ensures the aromatics cook evenly and develop their natural sweetness without burning.
- Sauté the Onion: Add the chopped white onion to the pot and stir to coat it evenly in oil. Cook for 5–7 minutes, stirring occasionally, until the onion becomes soft, translucent, and lightly sweet. This slow cooking releases the natural sugars, building a rich base for your soup.
- Add Garlic and Enhance Aromatics: Reduce the heat slightly and stir in the minced garlic. Sauté for 1–2 minutes until fragrant, taking care not to burn it. The combination of soft onion and aromatic garlic forms the flavorful backbone of the soup.
- Incorporate Celeriac and Fennel: Add the cubed celeriac and chopped fennel to the pot, stirring to coat them in the aromatic oil. Cook for 5–8 minutes until the vegetables begin to soften and the fennel becomes translucent. This step enhances their natural sweetness and ensures a well-rounded flavor.
- Add Vegetable Broth and Season: Pour in the vegetable broth, making sure the vegetables are fully submerged. Season with salt to taste, keeping in mind that broth can vary in saltiness. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer to allow the flavors to meld.
- Simmer Until Tender: Allow the soup to simmer uncovered for 15–20 minutes, stirring occasionally. The celeriac and fennel should become very tender and easy to pierce with a fork. This slow simmer extracts maximum flavor and develops a natural richness in the soup.
- Blend the Soup to Smoothness: Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Taste and adjust salt and freshly ground black pepper as needed. Handle hot liquids carefully to avoid splattering.
- Reheat and Adjust Seasonings: Return the blended soup to the pot and reheat gently over low heat, stirring occasionally. Taste once more and adjust seasoning if needed. This final check ensures each serving is perfectly balanced.
- Serve and Garnish Elegantly: Ladle the warm soup into bowls and drizzle approximately one tablespoon of chive oil over each serving, if using. The oil adds a bright herbal note and healthy fats. Serve immediately, alone or paired with crusty bread or a fresh salad, for a comforting, satisfying meal.
Notes
- Use fresh, firm celeriac and fennel bulbs for the best texture and flavor. Avoid any that are soft or have blemishes.
- Chive oil is optional but adds a vibrant color and fresh herbal note that elevates the presentation.
- The soup can be made entirely in one pot, and an immersion blender makes pureeing fast and easy.
- Adjust seasoning gradually; vegetable broth varies in saltiness. Always taste before adding extra salt or pepper.
- This soup freezes well in airtight containers, making it ideal for meal prep.
