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Celery Root and Chestnut Soup Recipe

Celery Root and Chestnut Soup Recipe

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soups, Vegetarian
Servings 6
Calories 69 kcal


  • 1/4 cup olive oil
  • 3 celery roots, peeled and cut into cubes
  • 1 small onion, diced
  • 1 leek, thinly sliced
  • 400 g /about 1 lb roasted chestnuts, cut in half, (reserve 4-5 chestnuts for garnish ) *
  • 6-8 cups chicken stock
  • A pinch of ground nutmeg
  • Sea salt and pepper
  • A generous pinch of ground cinnamon
  • 1 – 2 tablespoons honey


  • #A soothing winter soup with great flavors which makes the best of the market’s bounty. Buy roasted chestnuts to cut down on preparation time.# Preheat oven to 350 °F / 180 °C.
  • Arrange diced celery on a baking sheet and coat with 2 tablespoons of the olive oil. Sprinkle with salt. Roast in preheated oven until tender.
  • Meanwhile sauté onion and leek in remaining oil until slightly browned. Add roasted celery root and chestnuts. Cook for 5 minutes stirring all the time.
  • Add 6 cups stock and bring to a boil. Lower heat and simmer for 20 minutes or so. Blend mixture in food processor just enough to leave it a bit chunky or blend until it turns into a smooth purée. Add seasoning and spices.
  • If soup is too thick add rest of stock. For a richer taste fold in some cream. And lastly, add honey. Taste to correct seasoning.
  • Ladle into a bowl. Garnish with chopped up roasted chestnuts.
  • For an additional crunch sprinkle a handful of toasted and chopped hazelnuts.
Keyword Soup recipes, Vegetarian