Go Back
+ servings
Easy and Healthy Celeriac Soup with Gruyere & Truffle Oil
Print Pin
4.5 from 4 votes

Easy and Healthy Celeriac Soup with Gruyere & Truffle Oil

Healthy and comforting Celeriac soup is so easy to make and surprisingly delicious. A great first course for a fancy dinner party or a light cozy main for guests watching their waistline.
Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 cups
Calories 318kcal
Author Julie & Debbie


  • 1 large onion , peeled and quartered
  • 2 large leeks , sliced in half and washed well
  • 3 cloves garlic , peeled
  • 4 stalks celery , washed and trimmed
  • 2 celeriac roots , peeled and cut into cubes
  • 4 or 5 sprigs of thyme
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp pepper
  • 6 cups chicken or vegetable broth
  • 2 cups gruyere cheese shredded (optional)
  • 1 cup heavy cream (optional)
  • salt and pepper to taste
  • 250 g cubed pancetta or bacon
  • chives and parmesan cheese for garnish
  • truffle oil to drizzle on top


  • First, roast your veggies.  Heat your oven to 350 degrees.  Place the onion, leeks, garlic, celery, and celeriac on a large baking tray, drizzle with olive oil, sprinkle with salt and pepper, and lay your thyme sprigs on top all around.  Roast in the oven till your veggies are very tender, browned on the edges, and smell amazing.  About 30 mins or so.
  • While your veggies are roasting, fry up the pancetta in a skillet on medium high heat till they are nice and browned and crispy.  Remove from the pan into some paper towel to drain the fat.
  • Remove the veggies from the oven and place in a blender with a cup or two of the chicken stock.  Blend well until everything is smooth and creamy.  You might need to add a bit more stock or do this in two batches depending on how big your blender is.  You can also do this with an immersion blender in a big pot too.
  • Add everything to a large pot and turn the heat to medium.  Add the rest of the stock and bring it to a simmer to heat it through.  Turn the heat down to low and add the cheese and heavy cream.  Stir until all the cheese is melted.  Season to taste with salt and pepper.
  • Serve with pancetta, chives, and parmesan sprinkled on top.  Drizzle a small amount of truffle oil to finish. About half a tsp per bowl or how every much you like!


Serving: 1cup | Calories: 318kcal | Carbohydrates: 6g | Protein: 16g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 1439mg | Potassium: 282mg | Sugar: 1g | Vitamin A: 985IU | Vitamin C: 24.2mg | Calcium: 370mg | Iron: 1.9mg