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Celery root cream soup with millet

Celery root cream soup with millet

Vegetarian

A vegetable cream made from parsnip, carrot, and millet, flavored with hyssop and basil, served with chopped vegetables for texture.

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Recipe from KeFe, adapted by Recette de cuisine · · updated on

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This Hungarian cream, made with parsnip and carrot, is thickened with millet. The chopped vegetables served on top add a satisfying crunch.

Ingredients and directions

  • Prep time20 min
  • Cook time25 min
  • Resting20 min
  • Total1 hr 5 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$2.30 $0.58 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.65
  • $0.39
  • $0.06
  • $0.18
  • $0.22
  • $0.20
  • $0.06
  • $0.54

Prices from US supermarkets for 4 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Cook the millet and let it steam, covered, away from direct heat.
  2. Grate the celeriac and carrots. Sauté 1 crushed garlic clove in 1 tablespoon of oil, then add the water, herbs, and simmer for 1 minute.
  3. Add half of the chopped celery and carrot, and bring to a boil. Remove from heat and let cool.
  4. Add the cooked millet, the remaining celery and carrot, and the flavored oil, then blend. ≈ 4 min
  5. Chop the alfalfa, red onion, parsley, garlic stem, or other raw vegetables, and place them on top of the cream just before serving – this adds a nice crunch, which is important. ≈ 8 min

The bill

Celery root cream soup with millet

  • 300 g of celeriac$0.65
  • 1 small carrot$0.39
  • 1 tablespoon of oil$0.06
  • 2 cloves of garlic$0.18
  • 1 red onion$0.22
  • Basil$0.20
  • 1 tablespoon of spiced oil$0.06
  • 100 g of millet$0.54

Total$2.30

that's $0.58 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of celeriac
  • 1 small carrot
  • 1 tablespoon of oil
  • 2 cloves of garlic
  • 1 red onion
  • 1 teaspoon of horehound
  • Basil
  • 1 tablespoon of spiced oil
  • 100 g of millet
  • Alfalfa seeds, parsley, and a selection of fresh vegetables for garnish.
  • 500 ml of water

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