Celeriac and Apple Soup with Nutmeg

If you’re looking for the perfect autumnal souperiac, then look no further than this creamy Celeriac and Apple Soup with Nutmeg. The warming notes of lightly spiced nutmeg add extra depth to the nutty-flavour of celeriac, sweetened by the crisp, fresh apple. 

This seasonal soup is perfect for meal prep, a quick lunch or soup course for a dinner party. My Mum doesn't even like celeriac, but she finished off a whole bowl of this!

Also known as celery root, this deceptively tasty knobbly root vegetable can be used in many ways: 

Roasted: chopped into rough chunks, celeriac will roast in the oven in approx. 40 minutes and go well with other roasted winter veg such as sweet potato, butternut squash, parsnips or brussel sprouts.

Boiled: my least favourite method of cooking, but sometimes the easiest. Roughly chopped, the celeriac will soften by boiling within about 20-30 minutes.

Steamed: as above, will steam in approx 20-30 minutes. This is quite a handy method if you’re planning to blend it up into mash or use in soup. 

Chips: you can oven roast them or oven fry them, coated in oil and any seasonings, for a healthier, fiber-packed spin on traditional chips. 

Mashed or Pureed: it can provide an alternative to traditional mash, topping to a pie (either on its own or blended through potato) or an accompanying puree.

Remoulade: this is how I was first introduced to it as a child in France. Shredded up and mixed through mayonnaise, lemon juice (or vinegar) and most importantly, dijon mustard. Celeriac Remoulade is a popular side dish with grilled meats in France; I had it when visiting with my grandparents. I would highly recommend trying it this way!

Or simply add it to a hearty, winter stew in place of turnip/swede. Either slow cooked in a crockpot or casserole dish on the hob or in the oven. 

It’s also worth noting that my Mum doesn’t particularly like celeriac, but she liked this soup. So that’s the sort of feedback you want 

How To Prepare Celeriac

To prepare a celeriac, you need to “top and tail” it i.e. cut off the top and bottom. And then either use a vegetable peeler to peel the outer layer of skin off or cut it off using a knife. 

It’s similar to turnip and swede in its preparation; as they are both root vegetables with a similar texture and consistency. 

Celeriac discolours quite quickly once it has been peeled or chopped, so immerse in water if not using straight away.

Ingredients For Celeriac and Apple Soup with Nutmeg 

Butter: using butter to soften the vegetables adds a creamy, richness to the soup that oil wouldn’t (we’re using oil to roast the celeriac too), but you can substitute for oil if required. 

Onion: I opt for brown onion, as I generally have these on-hand in my store cupboard. Onions add a slightly sweet caramelisation to the base of the soup. You could use leek instead of onion if you require a substitution.

Celery: the plant to match the root, it makes sense to utilise celery stalks in a recipe celebrating celeriac, as one compliments the other. Celery tastes slightly of aniseed, but develops another flavour entirely when heated and cooked, which helps add another layer of sweetness to the soup. 

Celeriac: providing the main body to the Celeriac and Apple soup, this autumn vegetable is the unsung hero of root veg. I wouldn’t recommend substituting this one, as the clue is in the name. 

I get all of my fresh fruit and vegetables from a local greengrocer The Fresh Fruit Shop.

Nutmeg: nutmeg is a pungent spice regularly used in baked goods and winter dishes (such as my Potato Dauphinoise). It has a warming and slightly sweet taste that helps to balance the celeriac. 

Optional extra: you could also add a couple of cloves to infuse through the soup when you're simmering it on the hob. Just make sure you remove them before blending it up.

Oil: I love using a great quality extra virgin olive oil, as the nutty flavour compliments the root vegetable, whilst offering a slightly fruity note with a touch of a peppery finish. Any oil would be suitable though: vegetable oil, sunflower oil, olive oil.

Apples: I used what I had on hand, which was Pink Lady Apples. I’ve seen other recipes mention the use of sharper, Granny Smith or Bramley style apples, but these worked for me. So I wouldn’t worry too much on ensuring you pick up a specific brand. The crisp sweetness of apples is what offers a complimentary balance to the celeriac. 

Stock: you can use either chicken or vegetable stock (to make the soup vegetarian). I simply prefer the flavour of chicken stock in soup. 

Milk: I use whole milk as the fat content in the milk provides a smooth cradle for the softening vegetables. Take care not to overheat the soup whilst cooking, as you could curdle the milk. 

Cream: double cream adds a luxurious richness to the final dish before serving. You can substitute for single cream or simply increase the volume of the milk. 

Salt + Pepper: required to season the dish, the quantities I specify below are to provide a minimum level seasoning that makes it suitable for serving. Feel free to add more to your own taste. I personally prefer using white pepper in this soup, but fresh cracked black pepper would work too.

Method For Celeriac and Apple Soup with Nutmeg 

Preheat the oven to 190 C and prepare all vegetables. To a baking-sheet lined tray, add chopped celeriac, olive oil and nutmeg.

Toss to coat and roast in the oven for 45 minutes (or airfry for 30 minutes).

See alternate method below if you want to speed up the process.

Melt butter in a large pan and cook onion and celery until softened.

Once celeriac is roasted, add to the pan with the chopped apple.

Then add the chicken stock and milk. Simmer on medium heat for 20 minutes.

Finally, add double cream and blitz up in a blender until totally smooth.

Season with salt and pepper and serve with fresh, crusty bread. 

I've added a garnish of toasted macadamia nuts, fresh parsley, a drizzle of double cream and some olive oil on top to serve.

Method For QUICK Celeriac and Apple Soup with Nutmeg 

This method will reduce your preparation and cook time from approx 1 hour 10 minutes to 50 minutes.

If you would rather not spend the time roasting the celeriac, then you can add to the pan with the other vegetables and stock to soften instead. 

Melt butter in a large pan and cook onion and celery until softened.

Add chopped celeriac, apples, chicken stock and milk - simmer on medium heat for 30-40 minutes (until celeriac is tender). 

Finally, add the double cream and blend until smooth before serving.

Why Should I Roast The Celeriac?

If you do have the time, I would highly recommend roasting the celeriac. It significantly intensifies and elevates the taste and flavour of the soup. Roasting vegetables packs in lots of extra depth from the caramelisation you achieve by oven roasting first. 

Another dish where roasting vegetables results in far superior and tastier results is my Oven Roasted Cauliflower Cheese recipe. 

Storage + Preparation

How long does it keep in the fridge? It will last approximately 4-5 days (as long as your fridge is below 4C) if it is stored in an airtight container.

Can you freeze Celeriac and Apple Soup With Nutmeg? The soup can be frozen for up to 3 months. The exact duration will be dictated by what temperature your freezer is and also where in the freezer you store it. 

What type of container can you freeze soup in? When freezing soup, you can use any freezer safe container – made of plastic, glass or freezer-safe bags (using bags, lying flat, is a good space saver).

To Reheat: you can microwave from frozen or add to a pot and heat through until soup is piping hot.

And finally ...

If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!

If you like this recipe and are looking for more soup recipes then why not check out my Soup Category where you’ll find soups like my Scottish Broth Soup, Zaatar Roasted Red Pepper Soup, Roasted Tomato and Basil Soup and many more?