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Artichoke & Celeriac Soup


This year was so cold that I cannot remember any other year making so many soups.  We usually stick to the traditional ones like Chicken and Rice Avgolemono, Trahanas, Hortosoupa, Psarosoupa and Kreatosoupa.   Except for hortosoupa all the remaining are not allowed in a gallbladder diet.   After seeing the list of what my husband could eat, when I went to “Laiki” ,  our Farmers’ Market on Tuesday, I bought some artichokes, celeriac, courgettes, carrots, beetroots, potatoes, red onions, parsely, dill, lemons,  tomatoes, cucumbers, lettuce, apples, pears, kiwis and oranges.  Vegetable soups would surely be included in his menu and  this week only, I made two new soups.

Celeriac is a root vegetable, which I have used before but never posted about it yet.   The most common Greek dish is Chirino me Selinoriza (Pork with Celeriac).  Although I have made this recipe many times I have never posted about it yet.

As I said in previous post I read a lot of articles about certain vegetables which should be added to a Gallbladder Diet and artichokes, celeriac and beetroots were among them.

Celeriac contains no cholesterol or fat and provides an excellent source of dietary fiber. Because of its taste and consistency, it is also a flavorful additional to meals that require lower calories or certain dietary restrictions.  The same applies for artichokes as well, so I decided to combine them, leaving the beetroots for another recipe.

The first soup I made is one is my own creation.  The main ingredients I used were artichokes and celeriac but I did enrich it buy adding some more ingredients as well.    The celeriac was quite big so I used only half of it and wrapped the other in cling film to be used in another recipe.  In order to make a soup more filling I usually add some rice or tiny pasta (without eggs) called astraki (star shaped) or peponaki (resembling the seeds of melon).

I asked my husband what he preferred and he chose rice.

My husband doesn’t like pureed soups, so when the soup was almost ready and before adding the rice I added some of the boiled potato, courgette and carrots in a food processor together with some extra water about 1/2 cup and mashed it and put it back in the pot to make it more creamy but still having chunks of all the vegetables.

The previous day I made some Baked Fish for him and there was some leftover.  It was almost 1/4 of a fish which was 1 kilo, so I removed skin and all bones and added it to the soup together with the rice.  This is optional but I made good use of it as it is a pity to waste anything.

Although this soup did not contain any spices but merely just a little salt, I must say that this soup was delicious and he loved it.  Personally I had two plates and believe me I wanted more.  If you love artichokes you must try this soup.  The celeriac has a subtle, celery-like flavour, with nutty overtones which matched perfectly with the sweet artichokes.

The dish is vegan and the addition of Greek yoghurt and fish which are mentioned in the recipe are optional.  Although the Greek yoghurt was only 2% fat and a teaspoon in his soup would not matter, this is again something my husband does not like adding in his soups.   I added some in mine with some grated black pepper on top and it was one of the best soups I ever ate.



Artichoke & Celeriac Souprecipe by Ivy

Preparation time:  15 minutes

Cooking time: About 1 hour 20 minutes

Serves:  4


  • 2 artichoke hearts and stem
  • 1/2 celeriac root (250 grams before peeling)
  • ¼ of a medium onion, finely chopped
  • ½ clove garlic, finely chopped
  • 1 potato, cubed
  • 1 carrot, cut into thin slices
  • 4 courgettes, cut into thin slices
  • 1 small ripe tomato peeled, finely chopped or blended
  • 2 tablespoons olive oil
  • 6 + 1/2 cups water
  • Juice of 1/2 lemon (2 – 3 tbsp)
  • 1 tsp salt
  • 1/3 cup Carolina rice (or other soup rice)
  • 1 tsp low fat Greek yoghurt per plate (optional)
  • About ¼ kilo of leftover cooked milokopi or other cooked fish (optional)
  • Parsley to serve


Cut the onion and garlic and set aside.

Add the 6 cups of water in a large bowl and squeeze half a lemon.   Peel and wash the vegetables and leave the vegetables which oxidize (artichokes, celeriac and potato) last.

See how to clean / trim artichokes here.

See how to clean celeriac here.

Cut all the vegetables in small pieces.

Heat the olive oil in a large pot. Over medium-low heat, sauté onions, and garlic for 5 minutes, stirring occasionally, until translucent.  Add all the vegetables together with the water.   Bring to a boil and add salt.  Cover the pot, lower heat and simmer until all the vegetables are soft, about 1 hour.

In a food processor add some of the boiled vegetables together with half cup cold water and purée. Return to the pot and add the rice (and leftover cooked fish) and cook for fifteen minutes, mixing every now and then.

When ready to serve, heat the soup and mix in a teaspoon Greek yoghurt for each plate of soup and a sprinkle of parsley.

For those not on a diet some freshly grated black pepper on top is a wonderful addition.



Disclaimer:   I’m not a doctor, I’m not a surgeon and I’m not a dietician.  Each person may have different symptoms, so please consult your doctor before following this diet.

Recipes adapted for Gallbadder Diet:

Gallbladder Diet

Makaronia me Kima (spaghetti with Meat Sauce)

Milokopi (Bearded Umbrine) with Roasted Vegetables

Chicken Burgers

Pumpkin-Potato Puree

Kopiaste and Kali Orexi,

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13 Responses

  1. A very tasty and unique soup. Never had artichoke in soup…love the idea.

  2. An interesting combination! This soup must taste wonderful.

    Cheers and happy Sunday,


  3. Ben

    I’m going to make a confession. I have never eaten artichokes. There I said it. I see them at the market. I see them on my friends’ food blogs all the time, but I can just get my mind around picking up one and making something with it. Now a soup is a simple idea and a great way to try something new. Thanks for the recipe!

  4. It is much easier to follow any diet when it includes such tasty meals. I love artichokes in all forms, but the simpler they are prepared the better. I am sure this tastes amazing, if only I could find artichokes to try it… I planted some yesterday, they are a summer vegetable here in the UK (!), and I hope to be successful.

    • Ivy

      How interesting. I think it needs three years to start producing.

  5. Sara

    I’ve been looking for an easy soup recipe and landed on your blog! I can’t wait to try this!

  6. James B

    Looks like some great combinations. I’ve really been getting into greek food lately thanks to your blog, keep it up 🙂

  7. What a wonderful, homey soup! It’s still winter here in the Northwest, and this is just the kind of comforting dish the weather demands. I love artichokes and celeriac. …Susan

  8. Nice and healthy Ivy! I love how you added the leftover fish. And you’ve inspired me to use celeriac again! Thank you.

  9. Ivy, this looks really good, with a nice variety of vegetables. I’ve never used artichoke hearts in soup, I’ll have to try that soon.

  10. I like celeriac and I think that I would love this dish, first thing I love artichokes, just plain, but in a soup much better.

  11. bricorey

    Thanks for sharing information about this raspy .These are looking very delicious and hope would be good in taste too.

  12. Julidarma

    Wow nice soup. Thanks for your posting, it looks very useful to overcome the cold and fever problems