Celeriac Soup

Celeriac Soup recipe

Celeriac is not the most attractive of vegetables. It’s large rough uneven surface and gnarled roots don’t make it the prettiest veetable on the block, nor appealing to look at, and I think that’s the reason why I hadn’t tried it.  But the other day I was at the supermarket and saw an abundance of celeriac and finally decided it was time to overlook it’s appearance and give it a try.

Celeriac is a variety of celery grown for it’s edible roots, which is why it’s sometimes, wrongly, called celery root. As far as taste goes it has a slight nutty celery taste, with a texture similar to parsnip. Celeriac is very low in calories, high in vitamin C (in fact it contains twice the vitamin C of celery), high in fibre and vitamin B6. You can eat it raw or cooked, and also, thanks to it’s smooth creamy texture when cooked, it’s a wonderful and healthy substitute for mashed potatoes as it contains one third the calories and carbs of potato.

With my newly acquired Celeriac I pondered what to do with it and soup immediately sprang to mind, as it’s my favourite winter meal. It’s also healthy, which is an important consideration with our wedding happening in 4 weeks!

This Celeriac Soup recipe, which comes from the immensely talented Hugh Fearnley-Whittingstall, is the perfect introduction to Celeriac.  It’s wonderfully velvety and has a beautiful slightly nutty celery flavour. So if you haven’t tried Celeriac, take advantage of it being in season at the moment and try this beautifully warming winter soup.

So tell me, have you tried Celeriac before? What did you think of it and what are your favourite ways to enjoy Celeriac?

Celeriac Soup recipe

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Celeriac Soup
Prep time
Cook time
Total time
Serves: 6
  • 2 tablespoons of olive oil
  • 1 celeriac, peeled and cut into cubes
  • 1 large potato, peeled and cut into cubes
  • 1 Leek, trimmed, washed and roughly sliced
  • 1 Onion, peeled and roughly chopped
  • 1 Garlic clove, sliced
  • 1 litre of vegetable stock
  • salt and pepper, to taste
  • a handful of parsley leaves, washed and roughly chopped
  1. Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
  2. Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
  3. Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.

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