If you are looking for a velvety, rich, and naturally creamy starter, this celeriac soup inspired by Gordon Ramsay’s Quick and Delicious cookbook is the perfect choice. Made entirely without heavy cream, milk, or potatoes, it relies purely on the natural starch of the celeriac and the tart sweetness of Cox’s apples. Whether you’re hosting an elegant dinner party or simply want a quick 20-minute weeknight meal, this celeriac soup is a guaranteed crowd-pleaser that looks and tastes like fine dining.
Why This Celeriac Soup Recipe Works
Most traditional vegetable soups rely on dairy or potatoes for thickening. However, Ramsay’s genius approach proves that a well-crafted celeriac soup can achieve a thick, luxurious purée-like consistency entirely on its own.
The magic lies in the balance of flavors. Celeriac can be very earthy and rich. By adding sweet but slightly sharp apples, it cuts right through that richness, elevating the entire flavor profile. Finally, the garnish of crushed walnuts is not just optional—it provides the essential earthy crunch that stops the smooth soup from feeling heavy or monotonous after a few spoonfuls.
✨ The Health Benefits of Celeriac Soup
Beyond its incredible taste and creamy texture, celeriac soup is a hidden nutritional powerhouse. If you are incorporating this into your regular meal plan, here is what you are gaining:
- Low in Calories: Despite its rich mouthfeel, celeriac is remarkably low in calories and carbohydrates compared to potatoes, making this soup an excellent option for weight management.
- Packed with Essential Vitamins: It is highly rich in Vitamin K (essential for bone health and blood clotting) and Vitamin C (great for boosting your immune system).
- Gut-Friendly Fiber: Celeriac is high in dietary fiber, which promotes healthy digestion, supports a healthy gut microbiome, and keeps you feeling full for longer.
- Heart Healthy Fats: The smart addition of extra virgin olive oil and walnuts on top provides healthy fats and omega-3s, supporting cardiovascular health.
Gordon Ramsay Celeriac and Apple Soup
Ingredients
- 1 onion, roughly chopped
- 1 celeriac (600-800g / 1.3-1.8 lb), peeled and diced
- 2 Cox’s apples, peeled, cored, and roughly chopped
- 2 tbsp olive oil
- 1 tbsp thyme leaves
- 1 litre (4 cups) vegetable stock
- Sea salt and freshly ground pepper
- Large handful of walnuts, roughly chopped
- Extra virgin olive oil, for drizzling
Directions
- Sweat the onion: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion with a pinch of salt and cook for 4 to 5 minutes until soft but not coloured.
- Cook the celeriac and apple: Add the diced celeriac, chopped Cox’s apples, and thyme leaves to the pan. Cook for 5 minutes, stirring occasionally to mix the flavors.
- Simmer to perfection: Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook for 5 more minutes or until the celeriac is completely tender when pierced with a knife.
- Blend until smooth: Remove the pan from the heat and blend thoroughly with a stick blender until it forms a completely smooth, velvety texture. Season with salt and pepper to taste.
- Garnish and serve: Ladle the hot celeriac soup into warm bowls. Scatter the crushed walnuts on top and drizzle generously with extra virgin olive oil.
Frequently Asked Questions about Celeriac Soup
Why use Cox’s apples instead of other varieties?
Cox’s apples offer a unique sweet-but-tart balance that perfectly complements the celeriac root. Sweet apples like Gala can make the soup too sugary, while cooking apples like Bramley are too sharp and turn into mush before the celeriac is even tender. If you can’t find Cox’s, Braeburn or Pink Lady are fantastic substitutes.
Why top the celeriac soup with walnuts instead of croutons?
Because this soup is incredibly smooth and naturally thick, it desperately needs texture. Walnuts provide an earthy, slightly bitter crunch that sits beautifully in the same flavor family as the celeriac, without adding the heavy, soggy weight of traditional bread croutons.
Should you roast the celeriac first?
While some recipes roast the celeriac to add caramel depth, it also adds 40 extra minutes to your cooking time. Gordon Ramsay’s method relies purely on the apple for that necessary sweetness and complexity. Dicing and boiling keeps this celeriac soup fast, fresh, and fully ready in just 20 minutes.
Can I make this soup ahead of time and freeze it?
Absolutely! You can easily blend, cool, and freeze the base soup in an airtight container for up to 3 months. When reheating on the stove, you may need to add a small splash of vegetable stock if it has thickened too much in the freezer. Just remember to add fresh walnuts and olive oil after reheating, not before freezing!
What pairs perfectly with celeriac soup?
Its pale creamy aesthetic looks highly elegant with almost zero effort. Since this base recipe is naturally vegan, it works flawlessly for any dinner guest. To elevate it for a formal dinner party, consider serving it alongside some warm crusty sourdough bread, or follow it up with pan-fried scallops for a spectacular main course.
