Disclaimer: this celery root soup with asparagus is for those who love celery root. If you have never tried it before, I suggest starting with a different recipe. For example, try this Celeriac Mash and see if you like the taste of celery root.
Celery root, also known as celeriac, is just what the name suggests – the root of a celery plant. The flesh of the celery root is white and starchy which makes it a good substitute for potatoes if you wish to reduce using potatoes in your diet due to its high glycemic index.
Celery root is low glycemic (GL-3) and contains a high amount of fiber which makes it very filling. It’s also a high source of vitamin B6, magnesium, potassium and manganese, and a very good source of vitamin C and phosphorus.
As you can see, celery root is an all-around healthy vegetable that’s perfect for clean eating low GI recipes. Unfortunately, it’s not very popular which I believe is due in part to its absolutely awful looks. In fact, I think that celery root is one of the world’s ugliest vegetables.
But don’t worry! Celery root is very easy to handle. It’s easy to peel and cut, and you might end up with a very pretty dish.
I also added asparagus to this celery root soup because it’s spring and asparagus is in season right now here in Ontario, and we are doing our best to use it in as many dishes as possible.
If you are looking for more pureed vegetable soup ideas, check out this Eggplant Vegetable Soup, this Spiced Pumpkin Appetizer Soup, this Creamy Cauliflower and Carrot Soup, and this Dairy Free Zucchini Soup.
- 2 pounds asparagus
- 2 Tbsp olive oil
- 1/2 onion, thinly sliced
- 1 celery root, peeled and diced
- 1 L/ 4 cups vegetable broth
- 1 tsp garlic powder
- 1/8 tsp nutmeg
- salt to taste
- 1 can full-fat coconut milk
- crushed red pepper flakes for garnish
- Break off the woody asparagus ends and cut the asparagus into 2-inch long pieces. If you want to use some of the for garnishing, set aside about 2 handfuls, the rest will be used in the soup.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until translucent, for about 4 minutes. Add the asparagus and celery root and saute the vegetables for about 3 minutes. Then add the vegetable broth, garlic powder, nutmeg, and salt. Bring to a boil. Reduce heat, cover and cook until the vegetables are tender, for about 8 to 10 minutes.
- In the meantime, prepare the reserved asparagus for garnishing. You can either saute it in olive oil for about 1 minute or steam it for about 5 minutes. The asparagus should still be crunchy so make sure not to overcook it.
- Once the vegetables in the soup are tender, add the coconut milk and mix well to combine. Bring the soup to a boil. Turn off the heat and puree the vegetables using an immersion blender. Alternately, you can wait until the soup is cool enough to handle and puree it in a kitchen processor or blender.
- If the soup is too thick (sometimes more liquid evaporates during cooking) add more vegetable broth, and taste to see if it has enough salt.
- Once ready to serve, chop the asparagus you prepared for the garnishing and add about 2 tablespoons to each serving together with crushed red pepper flakes.
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Serving Size1/6 of recipe
Amount Per ServingCalories 229 Total Fat 20g Saturated Fat 14.1g Trans Fat 0g Unsaturated Fat 5.9g Cholesterol 0mg Sodium 460.4mg Carbohydrates 12g Fiber 4g Sugar 3.8g Protein 5.4g