Creamy Celeriac Fennel Soup

Creamy Celeriac Fennel Soup was a glorious accident created by Jenn Parsons and it is in my cookbook Healthy Homemade Soups and Sandwiches. It was one of those nights where you just throw things together and hope for the best. Jenn was trying to make a creamy white soup with healthy white ingredients that she already had. All that hoping paid off…..even more delish than she expected. It is super simple but maybe some weirdo ingredients. Celeriac (what?), fennel (okay?) and sunchokes (sun-whaa?). It’s totally worth the trip to the farmer’s market, but if you can’t find these ingredients I have alternatives. All the flavours meld together really well and probably would have been EVEN better with a teensy weensy drizzle of white truffle oil….. if you have it.

Creamy Celeriac Fennel Soup on Jesse Lane Wellness

Want more creamy soup recipes? Check out my cookbook Healthy Homemade Soups and Sandwiches.

Healthy Homemade Soups and Sandwiches contains:

  • Over 30 unique soup and sandwich recipes created by Holistic Nutritionists
  • Vibrant full-colour pictures for every recipe
  • Directions to properly freeze and reheat soups
  • Explanation of the nutritional differences between frozen, fresh, and canned veggies
  • The downfalls of canned soup – BPA and sodium
  • Healing properties of 12 common herbs and spices
  • Kitchen essentials 101

Buy my cookbook in paperback or digital here. 

Healthy Homade Soups and Sandwiches hz Cover

Creamy Celeriac Fennel Soup Recipe

gluten-free, vegan, nut-free

Prep time: 20 minutes | Cooking time: 30 minutes | Serving Size: 6

Ingredients:

  • 2 tbsp coconut oil
  • 1 cup chopped crimini mushrooms
  • 1/2 cup diced shallot (or onion, or leeks)
  • 3 cloves garlic, crushed
  • 1 medium potato, diced
  • 1 bulb fennel, diced. Save a little of the green fronds to garnish.
  • 1 small celeriac, diced
  • 3-5 medium sunchokes or Jerusalem artichokes, diced (or 1 medium potato, diced)
  • 4 cup veggie stock
  • 1 can coconut milk

Directions:

  1. Melt coconut oil in a large pot. Sauté shallot and mushrooms for 3-5 minutes over medium heat. Add garlic and sauté for another minute. Add the rest of the vegetables and sauté for another 5 minutes.
  2. Pour the stock into the pot and bring to a simmer. Cook until veggies are fork-tender, but do not overcook about 20 minutes.
  3. Add coconut milk and heat thoroughly.
  4. Garnish with fennel fronds.

Creamy Celeriac Fennel Soup by Jesse Lane Lee

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