Lunch · Vegetarian · Fall · Stovetop · Make ahead

Celeriac and Apple Soup with Thyme

Name: Celeriac and Apple Soup with Thyme
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 soup bowls
Ingredients: 600 g celeriac (celery root), weighed after peeling and trimming; 200 g tart apple, peeled and cored weight; Granny Smith works; 2 tsp lemon juice, divided; 1 tbsp olive oil; 1 medium yellow onion, chopped; 750 mL lower-sodium vegetable stock; 1 tsp fresh thyme leaves; ¼ tsp fine salt, plus more to taste; ⅛ tsp ground black pepper; Hot water, as needed to thin; 4 tbsp plain yogurt, optional, to serve; A few fresh thyme leaves, optional, to serve

Celery root and a tart apple simmer with onion and thyme, then blend into four smooth soup bowls. Add yogurt at the table and adjust the thickness with hot water.

Edited by Tasty Recipes editorial team

Published 2026-09-26

1 hrMakes 4 soup bowls

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How to make Celeriac and Apple Soup with Thyme

Timing breakdown · 5 timed stages

Estimated total: about 20 minutes to wash, trim and dice, then 40 minutes to soften the onion, bring the stock to a simmer, cook the root and apple, pause briefly and blend. Active work is about 30 minutes. Large cubes or a woody root may need more simmering. Bread, if served, is separate.

Preparation: 20 min
Cooking: 40 min

Cooking Step 2: 5 to 7 minutes
Preparation / waiting Step 2: 2 minutes
Cooking Step 3: 15 minutes
Cooking Step 3: 10 to 15 minutes
Cooking Step 4: 3 to 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Wash the celeriac before cutting. Cut a thin slice from its base so it sits steadily on the board. With a sharp knife, cut away the thick skin and knobbly root areas, keeping the blade pointed away from your hand. Trim any soil-filled crevices, rinse the peeled root and weigh 600 g. Cut into roughly 1.5 cm cubes and toss with 1 teaspoon lemon juice. Peel and core the apple, weigh 200 g, dice similarly and toss separately with the remaining 1 teaspoon lemon juice.
02
Heat the oil in the saucepan over medium heat. Add the onion and cook for 5 to 7 minutes, stirring, until softened without browning. Stir in the celeriac for 2 minutes. Add the stock, thyme, salt and pepper; scrape the base and bring to a gentle simmer.
03
Cover with the lid slightly ajar and simmer for 15 minutes. Add the apple and its lemon juice. Simmer for another 10 to 15 minutes, until both the apple and celeriac can be crushed easily with a fork. If the root resists, keep simmering and add a little water if needed to keep it covered.
04
Remove the pan from the heat and wait 3 to 5 minutes for bubbling to stop. Follow your immersion blender instructions for hot soup. Keep its blade guard fully below the surface, start on low speed and blend until smooth. Switch it off before lifting it from the soup. Do not pour hot soup into a sealed personal blender.
05
Return to low heat. Stir in hot water a little at a time if the soup is too thick to pour from a ladle. Taste and adjust salt and pepper. Divide between four bowls; add 1 tablespoon yogurt per bowl and a few thyme leaves if desired. For leftovers, store the soup without the yogurt topping.

Recipe questions

How much whole celeriac should I buy?

You need 600 g after peeling and trimming. Root sizes and the amount removed vary, so buy a root larger than 600 g and use a scale after removing the skin and soil-filled crevices.

Why is the soup still grainy?

Check the celeriac before blending: it should crush easily with a fork. Undercooked cubes need more simmering. Once tender, blend with an immersion blender until smooth and add hot water gradually if it is too thick.

Can I make it ahead?

Yes. Leave off the yogurt, cool promptly in shallow containers, refrigerate within two hours and eat within 2 to 3 days. Reheat the portion needed to a rolling boil and at least 74°C (165°F), stirring, then add the topping.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Amanda at Great British Recipes, Celeriac and Apple Soup. This version replaces sage with thyme, specifies peeled celeriac and apple weights, reduces the starting salt and pepper, and adds detailed trimming, thickness and hot-blending guidance. Celeriac is celery root, not celery stalks; they are not a direct substitute here. Buy enough whole root to leave 600 g after removing the skin and root crevices. A tart eating apple is easier to find than Bramley; use the stated peeled weight and cook until tender. Substitute 1/3 teaspoon dried thyme for the fresh leaves. Omit the yogurt or use plain unsweetened dairy-free yogurt if desired, checking the stock and topping labels. Cool promptly in shallow containers and refrigerate at 4°C or below within two hours. Eat within 2 to 3 days, or freeze the untopped soup for up to 3 months. Thaw in the refrigerator. Reheat only the portion needed, stirring to a full rolling boil and at least 74°C (165°F); add the yogurt after reheating.

Additional references: Health Canada leftover cooling, storage and reheating guidance