Zupa Selerowa Krem

Name: Zupa Selerowa Krem
Prep time: 12 min
Cook time: 44 min
Total time: 56 min
Cuisine: Polish
Ingredients: 600 g Celeriac, peeled and cubed; 120 g Leek, sliced; 250 g Potato, peeled and cubed; 100 g Onion, diced; 2 clove Garlic, minced; 40 g Butter; 1000 ml Vegetable broth; 150 ml Heavy cream; 1 tbsp Lemon juice, freshly squeezed; 1 tsp Salt; ½ tsp Black pepper, freshly ground

Zupa Selerowa Krem · ready in 56 min · 4 servings · 373 kcal per serving · easy · 11 ingredients

A Polish cream of celeriac soup with a silky texture, mellow leek sweetness, and a clean lemon finish that keeps the earthy root flavor elegant.

Prep: 12 min
Cook: 44 min
Total: 56 min
Serves: 4
kcal: 373
Difficulty: easy

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gCeleriac, peeled and cubed
120 gLeek, sliced
250 gPotato, peeled and cubed
100 gOnion, diced
2 cloveGarlic, minced
40 gButter
1000 mlVegetable broth
150 mlHeavy cream
1 tbspLemon juice, freshly squeezed
1 tspSalt
½ tspBlack pepper, freshly ground

Equipment

stovetop, large pot, knife, cutting board, peeler, measuring spoon, wooden spoon, stick blender, fine sieve, ladle, large bowl, tasting spoon

Instructions

Prepare Ingredients
Gather and measure all ingredients; prepare a large pot, knife, board, peeler, spoon, stick blender, fine sieve, ladle, and bowls. · 8 min
What to look for: All vegetables are peeled, cut, and ready beside measured liquids and seasonings.
Soften Aromatics
Heat butter in a large pot, then add leek and onion; sauté 5 minutes until soft and glossy, adding garlic for the final 1 minute. · 6 min
What to look for: The leek and onion look translucent, glossy, and softened without browning.
Coat Root Vegetables
Add celeriac and potato cubes, stir to coat with butter, and cook 2 minutes so the edges look slightly translucent. · 2 min
What to look for: The cubes are shiny and lightly coated, with no browning on the pot bottom.
Simmer Until Tender
Pour in vegetable broth, bring to a boil, then lower to a gentle simmer for 25-30 minutes until all vegetables crush easily. · 28 min
What to look for: The broth bubbles gently and the celeriac and potato are fully soft.
Blend And Sieve
Blend the hot soup with a stick blender until very smooth, then pass it through a fine sieve for a silkier cream. · 5 min
What to look for: The soup is pale, uniform, and velvety with no visible vegetable pieces.
Enrich With Cream
Stir in heavy cream and lemon juice, then heat gently without boiling until the soup is steaming and evenly creamy. · 4 min
What to look for: The soup is hot and creamy, with small steam wisps and no bubbling.
Season The Soup
Season with salt and black pepper, taste, and adjust carefully so the celeriac stays sweet, earthy, and bright. · 2 min
What to look for: The seasoning tastes balanced, creamy, lightly peppery, and gently lemony.
Serve Hot
Ladle the hot cream soup into warm bowls and serve immediately, with a final light grind of black pepper if desired. · 1 min
What to look for: Each bowl holds a smooth, pale cream soup served hot and glossy.

Nutrition (per serving)

kcal	373
Protein	6 g
Carbohydrates	37 g
of which sugars	8 g
Fat	23 g
of which saturated	14 g
Fibre	5 g
Sodium	1512 mg

Nutri-ScoreC

Allergens

Contains: celery, milk

Ingredient substitutions

Celeriac

Potato: Use only if celeriac is unavailable; the soup will be milder and less aromatic.

Leek

Onion: Adds sweetness but lacks the gentle green aroma of leek.

Potato

Celeriac: Makes the soup more celeriac-forward and slightly less starchy.

Onion

Leek: Keeps the soup sweet and aromatic with a softer onion note.

Garlic

Onion: Use extra onion for sweetness if you want to avoid garlic sharpness.

Butter

Sunflower oil: The soup will lose some buttery Polish richness.