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Vegetarian, Northern, Eastern and Western France

Celery root and walnut soup with toast

Celery root and walnut soup is a blended soup for 4 people, ready in 45 minutes, easy to make, at about €2.20 per person. The key is cooking the celery root slowly in the broth until it mashes easily with a fork, then blending in the cream for a smooth finish. Toasted walnuts and a drizzle of walnut oil add the contrast in texture and flavor.

Tonight, a smooth, nutty celery root soup topped with crushed walnuts and crusty toast.

Celery root and walnut soup with toast
Total time
45 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Celery root has an earthy, slightly peppery taste that can surprise at first, but it turns mellow once blended with cream and softened by the potato. The texture comes out smooth and substantial, the kind of soup that feels satisfying without being heavy. Walnuts, crushed and toasted dry in a pan, add a crunch and aroma that change everything, especially with that final drizzle of walnut oil.

This is a fall or winter dinner, the kind you want when you need a soup that actually fills you up without hours in the kitchen. Mon Chou likes to serve it on a weeknight with just the toasted bread, or as a starter on a Sunday when you have guests. Kids who are sensitive to strong flavors might find celery root a bit much, but the potato and cream smooth it out nicely.

The ingredients

4 people

Fruits and vegetables

  • Celery root 1
  • Potatoes 2
  • Onion 1

Dairy

  • Butter 30 g
  • Heavy cream 15 cl

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Walnuts 50 g
  • Walnut oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Celery, Gluten, Lactose, Tree nuts

The step by step recipe

  1. Peel the celery root with a sharp knife and cut it into cubes.

    Rest it on a flat side to peel it safely.

  2. Sweat the onion in the butter, add the celery root and potatoes, then the water and bouillon cube. 30 min

    Celery root takes a while, it is done when it mashes easily with a fork.

  3. Blend finely with the cream, season with salt and pepper.

    Add a splash of broth if the texture is too thick.

  4. Crush the walnuts and toast them dry in a pan. 3 min

    A few seconds dry in the pan is enough to bring out their aroma.

  5. Toast the bread, serve the soup with the walnuts and a drizzle of walnut oil.

    Season generously with pepper, celery loves pepper.

Our tips to get it right

  • Pick a celery root that feels firm and heavy for its size, a sign it is not hollow or stringy inside.
  • Blend the soup while it is still hot, the texture comes out smoother and the flavors combine better than when it is cold.
  • If your immersion blender is not very powerful, pass the soup through a fine sieve after blending to catch any remaining celery fibers.

The variations

  • Swap the walnuts for crushed hazelnuts for a milder, slightly sweeter aroma.
  • For a dairy free version, replace the heavy cream with coconut cream or a bit more broth.
  • To save time, cut the vegetables into small dice instead of big chunks, this shaves about ten minutes off the cooking time.

What to serve it with

  • A well dressed green salad
  • A bit of fresh goat cheese
  • A hot black tea or herbal infusion

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the walnuts or bread, which you add fresh when serving. Reheat gently on the stovetop, stirring, and add a splash of water or broth if it has thickened.

Questions about this dish

Can I use light cream instead of heavy cream?

Yes, the texture will be slightly less rich but the soup stays smooth. Add a small extra knob of butter to make up for the missing fat.

Can this soup be made ahead of time?

Yes, make the soup the day before and keep it in the fridge. Reheat it gently the next day and add the walnuts and toast at the last minute to keep their crunch.

Why add a potato to a celery root soup?

Potato mellows the sometimes strong taste of celery root and naturally thickens the soup. It also gives a creamier texture without needing extra cream.

Can I use a different nut instead of walnuts?

Yes, hazelnuts or sliced almonds work very well in place of walnuts. Toast them dry in a pan for a few seconds to bring out their aroma, just like the walnuts.

How long does it take to make a celery root and walnut soup with toast?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a celery root and walnut soup with toast?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a celery root and walnut soup with toast cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, gluten, lactose, tree nuts. Always check the labels of the products you buy.

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