Our celeriac soup recipe is nutritious, sweet tasting, and quick to make. Celeriac has a flavour similar to celery, and is sweet like parsnip.
Celeriac is relatively low in calories and high in fibre. If not using in soups, it can also be roasted like parsnip to create delicious chips.
See our guide on how to grow celeriac.
Ingredients – Celeriac Soup
Celeriac Soup Recipe
The most time consuming part of the preparation is cleaning the homegrown celeriac. Celeriac is a knobbly vegetable with lots of roots and stems.
We top and tail the crown to remove these, and then peel away the outer flesh.
When fully cleaned, the celeriac needs to be chopped into 2cm or half an inch sized chunks.
Prepare the onion and leeks by chopping finely. We wash our chopped leaks in a colander to ensure any dirt trapped between the layers of skin is fully removed. Pour some oil into a large saucepan, add the onions and leeks, and fry over a medium heat stirring occasionally. The mixture will be ready when it is soft and sweet to the taste.
Next step is to pour the prepared stock into the onion and leek saucepan. We use one stock cube to make 1 litre of stock. Add the celeriac to this, give everything a good stir, and bring to a gentle boil. Leave the mixture to simmer until the celeriac is soft to touch with a fork, approximately 10 to 15 minutes.
When cooking is complete, give the mixture a really good blitz in a food processor or with a hand blender.
The soup will store well in a fridge for a few days if required.
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