Celeriac and Potato Soup with Mushroom

There’s something truly magical about settling down with a warm bowl of Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad on a chilly evening. After a long day, when you want something nourishing yet elegant, this combination delivers comfort and sophistication in equal measure. The creamy, earthy soup paired with the crisp, nutty salad creates a perfect balance that will impress even the most discerning dinner guests.

This Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad features the subtle, celery-like flavor of celeriac (celery root) combined with velvety potatoes to create a silky base, while the mushroom salad adds a wonderful textural contrast and earthy depth. The aromatic celery leaves and toasted walnuts bring freshness and crunch that elevates this dish from a simple soup to a complete meal.

Whether you’re looking for a healthy weeknight dinner or planning a starter for your next dinner party, this easy Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad recipe is versatile enough to fit any occasion. Let’s dive into this wonderful combination that celebrates winter vegetables in the most delicious way!

Why You’ll Love This Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad

• ✅ This Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad brings restaurant-quality elegance to your home kitchen with simple techniques
• ✅ Naturally gluten-free Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad that’s packed with vitamins and nutrients
• ✅ The creamy Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad can be prepared ahead, making it perfect for entertaining
• ✅ Vegetarian Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad that satisfies even dedicated meat-eaters with its rich flavors
• ✅ The contrast between warm soup and fresh salad makes this Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad a textural delight

Ingredients for Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad

For the Celeriac-Potato Soup:

• Juice of 1 to 2 lemons (about 3-4 tablespoons)
• 2 celery roots (about 2 pounds total), peeled and chopped
• 4 to 5 medium Carola or Yukon Gold potatoes (about 2 pounds), peeled and diced
• 2 medium shallots, finely diced
• 2 celery stalks, chopped
• 1/4 cup parsley, chopped
• 1 garlic clove, minced
• 1/2 cup dry white wine (can substitute with additional vegetable broth for alcohol-free version)
• Sea salt, to taste
• 6 cups homemade or store-bought vegetable or chicken stock (or water)
• 1 tablespoon olive oil or other cooking oil

For the Mushroom, Walnut, and Celery Leaf Salad:

• 1/2 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 2 tablespoons walnut oil (can substitute with extra virgin olive oil)
• 3 to 4 pounds cremini mushrooms, thinly sliced
• 1/3 cup walnuts, roughly chopped and lightly toasted
• 1 tablespoon olive oil
• 1/4 cup parsley, chopped
• Celery leaves from two bunches of celery (about 1 cup)
• Sea salt, to taste
• Black pepper, to taste

How to Make Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad – Step by Step

Step 1:

Prepare the vegetables

Fill a large bowl with cold water and add the juice of half a lemon. Peel the celeriac, cut into 1-inch cubes, and place in the lemon water to prevent browning. Peel and dice the potatoes into similar-sized cubes.

Step 2:

Build the soup base

Heat the olive oil in a large pot over medium heat.

Step 3:

Add vegetables and deglaze

Drain the celeriac and add it to the pot along with the diced potatoes. Stir to coat with oil. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 2 minutes.

Step 4:

Add liquids and simmer

Add the stock or water and a pinch of sea salt. Bring to a boil, then reduce the heat and simmer, partially covered, until the vegetables are completely tender, about 20-25 minutes.

Step 5:

Blend the soup

Remove from heat and add the chopped parsley. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches. Taste and adjust seasoning with additional salt and fresh lemon juice as needed.

Pro Tips for Making the Best Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad

• For the creamiest Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad, use a high-powered blender rather than an immersion blender.
• Don’t discard celery leaves when buying celery – they’re the star of the salad! If your celery doesn’t have many leaves, substitute with fresh parsley or dill.
• The key to perfectly sautéed mushrooms is not to overcrowd the pan and resist stirring too frequently – this ensures they brown rather than steam.
• For extra depth in your Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad, roast the celeriac and potatoes before adding to the soup.
• Make the soup up to three days ahead, but prepare the mushroom salad just before serving for the best texture and flavor contrast.

Best Ways to Serve Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad

This Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad makes for an elegant starter or a satisfying main meal. For a complete dinner, serve with crusty artisan bread or garlic crostini to soak up every last bit of the delicious soup.

For a dinner party, serve this Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad in small cups as an appetizer, followed by a main course like roasted chicken or grilled fish.

The contrast between the warm soup and the fresh salad makes this dish particularly special. For presentation, consider serving the soup in shallow bowls with the salad mounded in the center, or serve the salad on the side for guests to add themselves.

Nutritional Information for Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad

Per Serving (approximately 1½ cups soup with ½ cup salad):

• Calories: 320 kcal
• Protein: 9g
• Carbohydrates: 42g
• Dietary Fiber: 7g
• Fat: 14g
• Saturated Fat: 1.5g
• Sodium: 480mg
• Potassium: 1250mg
• Vitamin C: 30% of Daily Value
• Vitamin A: 15% of Daily Value
• Iron: 15% of Daily Value

This Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad is naturally high in fiber and contains an excellent array of nutrients thanks to the variety of vegetables, herbs, and nuts.

Storage & Leftovers

The soup component of this Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of stock or water if it’s thickened too much.

The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

For the salad component, it’s best enjoyed fresh. However, you can store leftover mushroom salad separately for up to 1 day, though the celery leaves may wilt. To revive, add fresh celery leaves before serving.

FAQs About Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad

What are the health benefits of celeriac and potato soup?

Celeriac is rich in antioxidants, vitamin K, and fiber, while being low in calories. Combined with potatoes, this soup provides a good source of vitamin C, potassium, and B vitamins. The Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad offers a balanced meal with vegetables, healthy fats from walnuts and oils, and immune-boosting compounds from mushrooms.

How do you make a mushroom and walnut salad?

For the best mushroom and walnut salad to accompany your Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad, sauté sliced mushrooms until golden brown, then combine with toasted walnuts, fresh celery leaves, and herbs. Dress with a simple vinaigrette made from walnut oil, red wine vinegar, and Dijon mustard for a perfect balance of earthy, nutty flavors.

Can I substitute ingredients in celeriac and potato soup?

Yes, this Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad is very adaptable. If celeriac is unavailable, try parsnip or turnip instead. Sweet potatoes can replace regular potatoes for a different flavor profile. For a dairy-free version, the soup is already perfect, but you could add a splash of coconut milk for extra creaminess. Portobello or shiitake mushrooms can substitute for cremini in the salad.

What goes well with celeriac and potato soup?

This Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad is designed as a complete meal, with the salad providing textural contrast to the creamy soup. For additional accompaniments, consider crusty sourdough bread, garlic croutons, or a glass of dry white wine like Sauvignon Blanc or Chardonnay. For a heartier meal, add a side of roasted vegetables or a simple green salad.

Conclusion

This Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad brings together simple ingredients to create an elegant, satisfying dish that’s perfect for any occasion. The contrast between the velvety soup and the crisp, flavorful salad creates a wonderful balance of textures and flavors.

Whether you’re cooking for a special dinner or just looking for a nourishing meal, this recipe delivers both comfort and sophistication. The earthy celeriac pairs beautifully with the umami-rich mushrooms, while the walnuts and celery leaves add freshness and crunch.

Give this Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad a try the next time you’re craving something warm and satisfying that still feels light and fresh. Your taste buds—and dinner guests—will thank you!

Have you tried making this Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf Salad? Share your experience in the comments below!

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