Thai Celeriac Soup

Thai Celeriac Soup

As far as root vegetables go, celeriac performs rather admirably as a base ingredient for soup – its creamy texture makes for a very satisfying spoonful, while its strong flavour pairs favourably with all manner of foods. The robust flavourings of Thai cuisine, in particular, combine remarkably well with this enlarged hypocotyl (celeriac isn’t actually a root, though it does have them) – hence this particular recipe.

It has to be said that creamy soups are by far my favourite – give me something smooth and silken to eat and you’re likely to have one happy Welshman on your rather unfortunate hands – providing your offering is also delicious. In my previous recipe for celeriac soup – which I’m pleased to say had proved very popular – I added a little single cream. However, I found that with this rendition a pint or so of whole milk sufficed, lowering the fat content and perhaps even improving the texture – a large amount of whole milk is probably more effective than a small amount of single cream. You may consider milk to be a rather interesting ingredient for soup, but go with me on this one – it works very well indeed.

Thai Celeriac Soup

If you’re looking to enjoy the unadulterated flavour of celeriac, or something a little less spicy please see my previous recipe for celeriac soup.

Thai Celeriac Soup

Serves 4-6


• 1 celeriac, cubed

• 2 small potatoes, cubed

• 2 onions, finely sliced

• 3 cloves of garlic

• 1 thumb sized piece of ginger, finely chopped

• 1-2 chillies, with seeds

• A handful of fresh coriander/basil

• 1 stick of lemongrass, finely sliced

• The juice of a lime

• 1 pint of whole milk

• A little water

• Salt and pepper

• Olive oil

• Oil of your choice as a drizzle


1. Begin by frying the onions followed by the potatoes and celeriac in a generous drizzle of olive oil – cook until starting to brown. Meanwhile pop the garlic, ginger, chilli, coriander/basil, lemongrass and lime juice in a food processor and whizz until you have a paste.

Thai Celeriac Soup

2. Stir the paste into the browned vegetables, cook for a few minutes before adding the milk – top up with water if necessary. Simmer until the vegetables have softened through before blending into a smooth soup. Season to taste and drizzle with an oil of your choice before indulging.

Thai Celeriac Soup

Cost: If you do a little shopping around every ingredient on the above recipe can be purchased at a very reasonable price. Indeed, this soup – which should be enough for six – should set you back no more than around £2.30 – wonderful!


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55 comments on “Thai Celeriac Soup

  1. ivan30075
    May 9, 2013 at 8:21 pm

    Saturday lunch sorted! Many thanks.

  2. Brittani Hinman
    May 9, 2013 at 8:39 pm

    Beautiful! I’m excited to try this!

  3. Moira
    May 9, 2013 at 9:43 pm

    This looks/sounds delicious! I’m wondering if you’ve ever tried it using coconut milk instead of regular whole milk? Maybe I’ll just give it a go.

  4. Celia @ Fig Jam and Lime Cordial
    May 9, 2013 at 9:55 pm

    Delish Nick – I adore celeriac and I can just imagine how well it goes with all the Thai flavours. We must try growing it again – didn’t have much luck the first time!

    • frugalfeeding
      May 17, 2013 at 11:13 pm

      Thanks, Celia! It worked very well. I hope it goes better this time!

  5. Stephanie
    May 9, 2013 at 10:28 pm

    Sounds delicious! I actually like to use a larger amount of whole milk as opposed to a splash of cream in my oatmeal too. Have a great day!

  6. Karen
    May 9, 2013 at 10:29 pm

    What a great idea to use Thai ingredients…your soup sounds delicious.

  7. jodye @ chocolate and chou fleur
    May 10, 2013 at 12:36 am

    This sounds great! I love thai food, and I love silky smooth soups, so this looks like a winner to me!

  8. wonkywizard
    May 10, 2013 at 2:09 am

    Wonderful dish even from the pictures.

  9. Bunny Eats Design
    May 10, 2013 at 3:07 am

    This looks lovely. I love Thai flavours in soup. I tried celeriac for the first time last winter. It wasn’t easy to find and it wasn’t cheap when I found it either. Not sure if it was out of season or because it’s just not a common vegetable here, it becomes pricey. It would be a great thing to grow though because of this.

    • frugalfeeding
      May 17, 2013 at 11:12 pm

      Not cheap?! It should be :(. Celeriac can be grown all year round I believe .

  10. uberdish
    May 10, 2013 at 3:07 am

    This sounds like a delicious soup! I love it! We’re getting out of the soup season here, but I think I will have to give this one a try anyway. Yum!

  11. mredible
    May 10, 2013 at 3:12 am

    Just the thing for a cold British spring. Lol.

  12. judibreretonJudi
    May 10, 2013 at 4:46 am

    Looks really good. I really enjoy your recipes! Often save my day!

  13. IRENA
    May 10, 2013 at 7:34 am

    That soup looks so delishes! Never had one, but I am so preparing that one, thanks for the recipe!

  14. cookinginsens
    May 10, 2013 at 8:19 am

    Looks good.

  15. Francesca
    May 10, 2013 at 10:37 am

    Celeriac gets the ugly duckling award for tastiest, ugliest veggie out there. I was so afraid to cook with it until I saw how cheap it was. The creamy texture is totally awesome, and I never thought to add thai flavor.. thanks for the idea 🙂

    • frugalfeeding
      May 27, 2013 at 5:46 pm

      Indeed it does! Give it a go – you’ll love it.

  16. thinkreadcook
    May 10, 2013 at 4:13 pm

    Looks gorgeous – going to try this soon, since our supposed spring weather has hit a chilly patch. 🙂

  17. narf77
    May 10, 2013 at 9:01 pm

    That’s STILL celariac soup Mr Frugal sir! (yuk… 😉 )

  18. Our Growing Paynes
    May 10, 2013 at 10:42 pm

    I’ll have to give this a go. Never had celariac before but it looks great and I love the rest of the ingredients.

  19. saucygander
    May 10, 2013 at 11:40 pm

    Love celeriac, and it’s soup season here, yay!

  20. musingmar
    May 11, 2013 at 1:14 am

    I can just imagine how great your kitchen smelled while you were making this!

  21. cityhippyfarmgirl
    May 11, 2013 at 4:44 am

    yum! Lovely flavours happening here.

  22. lucylox
    May 11, 2013 at 6:59 am


  23. Good Cooks
    May 11, 2013 at 8:00 am

    To be honest, I never came by the celeriac roots, but your recipe had me to google it, looks makes a pretty delicious soup, thanks for the recipe

  24. spinachrevolution
    May 11, 2013 at 1:53 pm

    Celeriac and thai flavours… that works for me. Thank you for the great recipe.

  25. Jackie Brett
    May 11, 2013 at 8:32 pm

    Sounds great – love celeriac and Thai food so should be good. Will it freeze?

  26. Jayanth
    May 12, 2013 at 9:39 am

    Hey there thanks for stopping by! i’ve been wanting to learn to cook for myself for a long time! Great to see that your recipes are both affordable and delicious!

  27. BarFlySF
    May 12, 2013 at 10:02 am

    Celeriac is so underrated here in the US. Recipe looks great — we will have to try it one day!

  28. flightlessheavyweight
    May 12, 2013 at 10:09 am

    Yum! Love this blog. Beautiful and mouthwatering.

  29. Georgina
    May 12, 2013 at 11:01 am

    I tend to use celeriac in a really limited way – in salads mostly, although I’ll sometimes throw some into a stew or casserole. I love the idea of pairing it with these Thai flavours and using it in this soup though. Definitely on my ‘to do’ list!

    • frugalfeeding
      May 17, 2013 at 11:09 pm

      Give a go – your ideas sound fabulous though.

  30. lickingtheplateagain
    May 12, 2013 at 5:32 pm

    Mmm I am a big celeriac fan! Looks good!

  31. rubytheblacklabrador
    May 13, 2013 at 12:37 am

    ‘Winter’ is coming to Australia so we tried this last night. Deliciously comforting 🙂

  32. Sacha
    May 13, 2013 at 2:04 am

    Celeriac must be a wonderful base for those bright Thai flavors. Perfect for the season.

  33. Eileen
    May 15, 2013 at 6:22 am

    This recipe is really intriguing to me! Sounds exotic and comforting at the same time. Definitely “favoriting” this recipe. Thanks for sharing!

  34. Veronica Sheppard
    May 25, 2013 at 7:41 pm

    I don’t know if I’ve ever tried celeriac but it looks great

  35. Paleorina
    May 27, 2013 at 4:51 pm

    Yummy I love Thai food! This recipe looks amazing.

  36. Jody and Ken
    May 30, 2013 at 4:21 pm

    Definitely interesting. We love celery root soup, and all things spicy, so this looks doubly appealing. Ken

  37. Sarah Vicky
    March 18, 2016 at 7:32 pm

    I didn’t have the ginger or lemongrass, and I added a carrot and celery stick. It was fab. Thanks for the inspiration.

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