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.
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
• 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.
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.
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!
55 replies on “Thai Celeriac Soup”
Saturday lunch sorted! Many thanks.
Beautiful! I’m excited to try this!
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.
Nope, but I should!
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!
Thanks, Celia! It worked very well. I hope it goes better this time!
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!
What a great idea to use Thai ingredients…your soup sounds delicious.
This sounds great! I love thai food, and I love silky smooth soups, so this looks like a winner to me!
Wonderful dish even from the pictures.
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.
Not cheap?! It should be :(. Celeriac can be grown all year round I believe .
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!
Just the thing for a cold British spring. Lol.
I think you may be right.
Looks really good. I really enjoy your recipes! Often save my day!
I’m glad you think so – fantastic!
That soup looks so delishes! Never had one, but I am so preparing that one, thanks for the recipe!
No problem – enjoy it!
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 🙂
Indeed it does! Give it a go – you’ll love it.
Looks gorgeous – going to try this soon, since our supposed spring weather has hit a chilly patch. 🙂
That’s STILL celariac soup Mr Frugal sir! (yuk… 😉 )
I’ll have to give this a go. Never had celariac before but it looks great and I love the rest of the ingredients.
It is a really fantastic vegetable.
Love celeriac, and it’s soup season here, yay!
I can just imagine how great your kitchen smelled while you were making this!
My kitchen always smells good 😀
yum! Lovely flavours happening here.
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
No problem – enjoy it.
Celeriac and thai flavours… that works for me. Thank you for the great recipe.
Sounds great – love celeriac and Thai food so should be good. Will it freeze?
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!
Glad you like my blog 🙂
Celeriac is so underrated here in the US. Recipe looks great — we will have to try it one day!
Yum! Love this blog. Beautiful and mouthwatering.
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!
Give a go – your ideas sound fabulous though.
Mmm I am a big celeriac fan! Looks good!
‘Winter’ is coming to Australia so we tried this last night. Deliciously comforting 🙂
Celeriac must be a wonderful base for those bright Thai flavors. Perfect for the season.
It is indeed, Sacha!
This recipe is really intriguing to me! Sounds exotic and comforting at the same time. Definitely “favoriting” this recipe. Thanks for sharing!
I don’t know if I’ve ever tried celeriac but it looks great
You should – it’s a fantastic vegetable.
Yummy I love Thai food! This recipe looks amazing.
thank you so much.
Definitely interesting. We love celery root soup, and all things spicy, so this looks doubly appealing. Ken
I didn’t have the ginger or lemongrass, and I added a carrot and celery stick. It was fab. Thanks for the inspiration.