Welcome winter with a bowl of this creamy, silky celery root soup

Ellie Krieger

THE WASHINGTON POST – This comforting, winter-white soup is so rich and velvety that no one could blame you for thinking it contains a hefty dose of cream. Thanks to a triple-threat of healthful ingredients, however, this soup gets its luxurious texture in a supremely nourishing way with no cream at all.

Celery root, the soup’s main ingredient, brings an inherent creaminess when pureed. Canned white beans enrich that further, blending into the soup seamlessly and adding a measure of body and satisfying protein. Finally, a generous scoop of tahini rounds out the texture, giving it richness.

The flavour of sesame paste doesn’t shout here; it whispers nuttiness and lends a gentle hint of bitterness, just enough to add another layer of flavour.

The dish is finished with a bright hit of lemon. Served sprinkled with fresh parsley leaves and an unexpected crouton-crunch of crushed pita chips, it’s the kind of soup that makes you actually happy it’s winter.


Creamy Celery Root Soup with Tahini. PHOTO: THE WASHINGTON POST

Active: 35 minutes | Total: 55 minutes

Servings: Four (makes six and a half cups)

A triple-threat of healthful ingredients – celery root, white beans and tahini – come together to give this comforting, winter-white soup a velvety creaminess. Topped with fresh parsley and a crunch of crushed pita chips, it’s a nourishing take on a classic creamy soup.

Storage Notes: The soup can be stored in the refrigerator for up to three days.


Two tablespoons extra-virgin olive oil

One medium yellow onion, diced

Three cloves garlic, minced

Two pounds celery root, roots and woody parts trimmed, peeled and diced (six to seven cups)

Four cups low-sodium chicken or vegetable broth, or more as needed

One cup no-salt-added canned white beans, drained and rinsed

Three quarter teaspoon kosher salt, or more as needed

A quarter cup tahini

One tablespoon fresh lemon juice, or more as needed

A quarter cup fresh parsley leaves

Half cup crushed pita chips


In a large pot over medium heat, heat the oil until simmering. Add the onion and cook, stirring, until softened but not browned, about three minutes. Stir in the garlic and cook, stirring, for another 30 seconds. Add the celery root, broth, beans and the salt and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the celery root is very tender, about 20 minutes.

Add the tahini and the lemon juice and, using an immersion (stick) blender, puree until smooth. (Alternatively, allow the soup to cool, then puree in batches in a blender, then reheat.) Add water or additional broth as needed to achieve desired thickness. Taste and season with more salt and/or lemon juice, if desired. Garnish with the parsley and pita chips and serve hot.

Nutrition | Calories: 310; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 490mg; Carbohydrates: 40g; Dietary Fibre: 9g; Sugars: 5g; Protein: 12g.