Duo of Celeriac and Beet Soup

Duo of Celeriac and Beet Soup Photo: John Kernick; Stylist: Amy Wilson


  • 3 medium leeks (about 3/4 pound),white and pale green parts only
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2-inch piece peeled fresh ginger, finely chopped
  • 1 teaspoon salt, divided
  • 2 pounds celeriac (celery root), peeled and chopped into 1/2-inch pieces
  • 1 Granny Smith apple, peeled and chopped
  • 3 medium red beets (about 1 1/2 pounds), peeled and chopped into 1/2-inch pieces
  • 4 cups low-sodium chicken broth, divided
  • 3 cups water, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup inner celery leaves


1. Halve leeks lengthwise, then coarsely chop. Wash in a bowl of cold water, agitating them, then dry on paper towels.

2. Melt butter with oil in a medium (2- to 3-quart) saucepan over medium heat until foam subsides. Cook leeks with ginger and 1/2 teaspoon salt, stirring, until softened (6-8 minutes). Transfer half of leeks to another medium saucepan.

3. Add celeriac and half of chopped apple to one of the saucepans and cook, stirring, 2 minutes. Add 2 cups broth, 2 cups water, and simmer, covered, until celeriac is very tender (about 30 minutes).

4. Add beets and remaining chopped apple to the other saucepan. Stir in remaining 2 cups broth and 1 cup water and simmer, covered, until beets are tender (about 30-40 minutes).

5. Purée celeriac soup with an immersion blender (or in batches in a blender) until smooth. (Use caution with hot liquids.) Return soup to cleaned saucepan. If thick, stir in 1/2 to 2/3 cup water. Season with 1/4 teaspoon each salt and pepper and keep warm.

6. Purée beet mixture as above. Stir in remaining 1/4 teaspoon each salt and pepper.

7. Serve soups separately in small cups, garnishing beet soup with celery leaves, and celeriac soup with a drizzle of beet soup.

    Prep: 40 minutes; Cook: 40 minutes.
  • Yield: Makes 10 servings (serving size: about 1 1/2 cups)

Nutritional Information

Calories per serving: 103
Fat per serving: 2.9g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1.4g
Polyunsaturated fat per serving: 0.4g
Protein per serving: 3g
Carbohydrate per serving: 17g
Fiber per serving: 3g
Cholesterol per serving: 3mg
Iron per serving: 2mg
Sodium per serving: 393mg
Calcium per serving: 58mg

Good to Know

You may not be familiar with celeriac, or celery root, but this fall vegetable is worth a try. Its flavor is similar to celery and parsley—light and fresh.