Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

I took charge of dealing with the celeriac we get from our CSA. A web search led me to Alanna Risse's fine blog with the following posted recipe: After tweaking this slow cooker recipe, we've arrived at a more pea-based, somewhat sweeter, thicker revision of the above Celeriac & Split Pea Soup recipe, which is simple, flavorful, and stands on its own. It is one I make a couple of times a year.

Ingredients Nutrition


  1. Make certain to peel the celeriac down to the white.
  2. In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and cook them until they start to get golden / translucent and fragrant, 5 to 7 minutes. Stir often to cook them evenly and prevent burning.
  3. Spray non-stick cooking spray into the slow cooker.
  4. Put the onions and garlic and all the other ingredients into the slow cooker, at least 5 quarts in size.
  5. Mix thoroughly before starting the slow cooker.
  6. Cook on high for 4 hours or low for 8 hours.
  7. Blend the final product before serving. I use a hand blender.
  8. Note: Take into account the sodium / salt in the vegetable broth / stock when adding salt to the soup. The celeriac is also slightly salty, so adding salt may not be necessary.
  9. Note: This soup is a fine place to use up older carrots, which have lost some of their sweetness. Adding a diced apple and some molasses (1 - 2 tbsp) seems to compensate well.