There’s something incredibly comforting about a bowl of homemade soup, especially when it’s creamy, wholesome, and packed with vegetables. This Creamy Root Celery, Carrot & Cauliflower Soup combines the earthy flavour of root celery, the natural sweetness of carrots, and the mild creaminess of cauliflower to create a velvety soup that’s both satisfying and nourishing.
Made with simple ingredients and ready in just less than 30 minutes, this soup is perfect for cosy evenings, light lunches, or whenever you’re craving a bowl of comfort.
See this creamy yet chunky soup come together in the video below! 👇🏽
- Simple Ingredients, Big Flavour
- From Pot to Bowl
- What’s in Each Bowl?
- Why This Soup Is Good for You
- Helpful Tips & Tricks
- Everything You Need to Know
- From My Kitchen to Yours
Serves
4 people
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
- 1 small root celery (celeriac), peeled and diced
- 2-3 medium carrots, peeled and sliced
- 300–350 g frozen cauliflower florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 600 ml vegetable stock
- Salt and black pepper, to taste
- 100 ml cream or 2–3 tbsp plain yoghurt (optional)
- Fresh parsley or chives, for garnish (optional)
Method
1. Sauté the onion
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the garlic
Stir in the garlic and cook for 1 minute until fragrant.
3. Add the vegetables
Add the diced root celery, sliced carrots, and frozen cauliflower florets.
4. Add the stock
Pour in the vegetable stock and bring to a boil.
5. Simmer
Reduce the heat and simmer for 20–25 minutes, or until all the vegetables are tender.
6. Blend
Blend the soup until smooth and creamy, or leave a little texture if you prefer.
7. Finish
Stir in the cream or yoghurt, if using, and season with salt and black pepper to taste.
8. Serve
Serve hot, garnished with fresh parsley or chives.
Approximate Nutrition per Serving
- Calories: 150–180 kcal
- Protein: 4–5 g
- Carbohydrates: 20–24 g
- Fat: 6–8 g
- Fibre: 5–7 g
- Sugar: 8–10 g
- Sodium: Moderate (depending on the vegetable stock used)
Nutritional Highlights
- Protein: The vegetables and optional yoghurt provide a light source of protein.
- Carbohydrates: Root celery, carrots, and cauliflower provide natural carbohydrates for sustained energy.
- Healthy fats: A small amount of olive oil or butter adds richness and flavour.
- Vegetables: This soup is packed with fibre, vitamins, and antioxidants from root celery, carrots, and cauliflower.
Approximate calories for the whole recipe: 600–720 kcal
Approximate calories per serving: 150–180 kcal
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Tips
- Prefer a lighter soup? Use plain yoghurt instead of cream.
- Like a little texture? Blend only part of the soup and leave some vegetables chunky.
- For extra flavour, add a pinch of nutmeg or a squeeze of lemon juice before serving.
Frequently Asked Questions
My Take
I love this soup because it turns a few humble vegetables into something incredibly creamy, nourishing, and satisfying. The natural sweetness of the carrots, the earthy flavour of the root celery, and the velvety cauliflower make every spoonful comforting and delicious. I especially enjoy leaving it slightly chunky for extra texture—it feels hearty, wholesome, and like a warm hug in a bowl.
How do you like your vegetable soup—silky smooth or with a little texture? I’d love to hear your thoughts in the comments!