Turkish Celeriac Soup

5 from 3 votes

One more comfort-in-a-bowl for your collection! This creamy celeriac soup will surely win you over. Try it for your next dinner!

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: Turkish

Servings:

Calories: 209kcal

Author: Neriz

Use a medium-sized pan to heat olive oil over medium-high heat.
Once the oil is ready, add onion and garlic and cook until the onions have slightly softened.
Add the carrots, celeriac, stock, chili flakes, salt, and pepper. Mix.
Cover the pan with a lid, then bring to a boil.
Adjust the heat to medium-low and continue simmering until the vegetables are cooked.
Take the saucepan off the heat, then use an immersion blender to puree the soup.
Once you get a smooth texture, add the yogurt, mix, then taste and adjust seasoning.
Place the saucepan back on the heat, covered, then bring to a boil.
Turn the heat off, then transfer soup into bowls for serving.
Serve your Turkish celeriac soup wiith garlic and mint sauce --- and more fresh dill, if desired.

Place a medium-sized skillet on medium-high heat, then add the remaining olive oil.
When the oil is ready, add the smashed garlic and cook until they turned darker.
Add the dried mint, mix, then take the skillet off the heat.
Set aside for serving.

Cook's Tip #1: Make sure you only use plain yogurt for this Turkish celeriac soup recipe. Any other type will affect the flavor of the soup.
Cook's Tip #2: Vegetable stock is generally used, but chicken stock can also be an option.
Cook's Tip #3: If you still see portions of yogurt after boiling, use the immersion blender again to get a smooth texture for the soup.
Cook's Tip #4: Do not replace dried mint with fresh mint. There is a hint of earthiness and smokiness in the dried ones that blend so well with this creamy celeriac soup's flavor.