• Jessica Pecush

Creamy 'n Cozy Celeriac Mushroom Soup

Updated: Dec 7, 2021

This #dairyfree, #glutenfree and #grainfree soup option is sure to nourish and fuel your gut, your senses, and beyond!

I LOVED mushroom soup as a kid! How about you?

In crafting this particular recipe, I wanted an anti-inflammatory, whole food-based, grounding and nourishing variation that is a far cry from what you find in typical conventional, store-bought options!

In other words, free of dairy, gluten/wheat flour, soy, refined sodium, industrially refined/processed oils (e.g. corn, cottonseed, canola, soybean, vegetable oils), MSG/yeast extract, artificial flavourings, and any other 'edible, food-like substances', for that matter!

I also loved 'Cream of Celery' soup as a kid, but I won't go there in terms of the ingredients in conventional, canned options. ;)

Rather, I've merged two of my childhood favourites using fiber-rich organic celery root and organic brown cremini mushrooms, along with the sweetness of some apple, the creaminess of organic, full-fat coconut milk and other staple soup ingredients.

The result? A fuelling, energizing, and oh-so-comforting anti-inflammatory alternative, and another way to enjoy the unique of celery root as a root veggie option!

Onto the recipe!

Creamy 'n Cozy Celeriac Mushroom Soup

Yield: 6 servings

Prep Time: 15 min

Cook Time: 45 min

Total Time: 60 min


  • 2 tbsp. organic, extra-virgin olive oil

  • 1 medium sweet onion, coarsely chopped (about 2 cups)

  • 1 medium celeriac, peeled and cubed (about 5 cups)

  • 1 tsp. thyme, ground

  • ½ tsp. sea salt

  • 2 medium apples, peeled and cubed (about 2 cups)

  • 3 cups organic, brown cremini mushrooms, sliced (about 12-15 mushrooms)

  • 1 carton organic vegetable broth (900 mL)

  • 1 cup organic, full-fat coconut milk

  • Sprinkling of pepper, to taste (optional)

Garnishes (Optional):

  • Sunflower sprouts (or microgreen/freshly-chopped herb of choice)

  • Organic walnut pieces, toasted (or other toasted nut/seed of choice)

Recipe Directions:

1. Heat the olive oil in a large stockpot on medium heat.

2. Add the onion and sauté for about 4-5 minutes, until it softens and becomes fairy translucent.

3. Add in the celeriac, thyme and sea salt and sauté for about 5 minutes.

4. Add in the apple and mushrooms and sauté for about 5 more minutes until they’ve softened.

5. Add the vegetable stock, then let simmer at low-medium heat (free of any boiling) for approx. 20-25 minutes, until the ingredients are fork-tender. Turn off the heat.

6. Transfer the soup into a vented, high-speed blender (one batch at a time) and puree until smooth. Transfer to an alternative pot once pureed. Repeat until all of the soup has been accounted for. *Alternatively, use an immersion blender to blend until consistently smooth, or leave partly unblended if you prefer more of a hearty texture.

7. Once finished blending, stir in the coconut milk thoroughly. Taste and adjust the seasoning as needed, whether it be more thyme, sea salt or a sprinkling of pepper as desired!

8. Portion into bowls and top with sunflower sprouts and walnut pieces. Enjoy!

*Access a colour PDF of this recipe HERE!

Should you give this recipe a try, be sure to let me know how it went! Tag me on social media, whether it be on Facebook or Instagram!

I'd love to see your creation and learn your thoughts about it! Enjoy!

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