Low FODMAP Creamy Celeriac Soup
Elegant pureed soup with earthy celeriac, fresh ginger, and a touch of cream. Sophisticated comfort food.
Instructions
- 1
Heat both oils in a large saucepan or Dutch oven over medium heat.
- 2
Add ginger and scallion greens. Sauté for 2-3 minutes until fragrant.
- 3
Add celeriac and carrots. Sauté for 5 minutes, stirring occasionally.
- 4
Add water, cream, vinegar, stock powder, soy sauce, and sambal oelek.
- 5
Bring to a simmer. Cover and cook on low heat for about 20 minutes until vegetables are very tender.
- 6
Use an immersion blender to puree until completely smooth.
- 7
Season with salt to taste.
- 8
Serve hot with crusty gluten-free bread.
FODMAP Notes
Celeriac is low FODMAP at 3/4 cup per serving - this recipe portions appropriately. Uses only green scallion parts. Lactose-free cream is safe. Garlic-infused oil provides flavor without FODMAPs.
Tips
- 💡 Celeriac has a celery-parsley flavor
- 💡 The vinegar brightens the earthy flavors
- 💡 Adjust heat level with sambal oelek
- 💡 Drizzle with truffle oil for special occasions
Recipe Notes
Celeriac (celery root) creates an incredibly silky soup with unique, sophisticated flavor. The ginger and hint of heat add complexity that elevates this humble vegetable.
Substitutions
- Cream: Coconut cream for dairy-free
- Celeriac: Parsnips or potatoes
- Heat: Skip sambal for milder version
Storage
- Refrigerator: Keeps 4-5 days
- Freezer: Freeze up to 3 months
- Reheating: Add splash of cream or water
FODMAP Stacking Note
One serving is low FODMAP. Celeriac portions are calculated to stay within safe limits.
Related Recipes
- Low FODMAP Potato Soup
- Low FODMAP Parsnip Soup
- Low FODMAP Carrot Ginger Soup