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Recipe - celeriac SOUP

By Lauren Gerrie

“This recipe can be done with any type of nondairy milk: coconut, rice, cashew, et cetera. It can also be done with dairy milk or water—just adjust the seasoning to your own liking.”

1 large celery root
5 to 6 garlic cloves, peeled and whole
2 Kaffir lime leaves
1 bay leaf
Almond milk
Optional: Butter or olive oil


1. Clean the celery root by slicing off the exterior skin, then cut it into large cubes.

2. Place the cubed celery root and garlic in a medium-size pot and add almond milk to cover.

3. Add the Kaffir lime and bay leaves and a couple of generous pinches of salt and pepper, then bring the mixture to a boil over medium-high heat.

4. Once it’s boiling, turn the heat down to medium and simmer for about 15 to 20 minutes, until fork-tender.

5. Strain over a bowl, keep the cooking liquid, and discard the leaves.

6. Puree the mixture in a Vitamix or other high-power blender, adding more almond milk as needed. The less milk you use, the thicker the soup or puree.

7. Add salt and pepper to taste. For a richer soup, add a tablespoon or two of olive oil and blend again.

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