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A bowl of pale creamy soup with golden browned croutons and seasoning in a bowl on a pink background next to some extra croutons in partial view, celeriac peel on and thyme sprigs on a board.
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5 from 3 votes

Celeriac Soup

This one-pot, creamy, seasonal celeriac soup is the perfect recipe for a cold, dreary day. Bonus: With a quick swap, it's easy to make this soup vegan.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: mains, Soup
Cuisine: British
Servings: 4
Calories: 392kcal
Author: Mimi Harrison
Cost: £1.32

Ingredients

  • 1 onion, diced (£0.15)
  • 4 cloves of garlic, minced (£0.39)
  • 1.2 kg large celeriac, peeled and slices into chunks (£1.70)
  • 6 sprigs fresh thyme (£0.50)
  • 125 g goats cheese (£2.40)
  • 4 slices of wholemeal bread, sliced into small chunks (£0.45/4)=(£0.15)

Cupboard Essentials

  • 1.5 litres vegetable or chicken
  • 2 tbsp olive oil
  • Salt & Pepper
Metric - US Standard

Instructions

Preheat your grill to 400° (200°C).

  • Start by adding the onion and half of the olive oil into a large saucepan over a medium heat. Season generously with salt and pepper and saute for 5 minutes.
  • Meanwhile, peel and slice your celeriac into large chunks (apologies for the workout here!).
  • Once the onion is translucent, add the garlic to fry for a minute before adding the celeriac and stock. Reduce the heat to a medium/low and cover with a lid. Cook for 20 minutes, or until the celeriac is soft and fork tender. Add the fresh thyme for the last 5 minutes of the timer.
  • During this time, coat the bread chunks in the remaining oil (1 tbsp) and season with salt and pepper. Distribute evenly across a baking tray and pop in the oven for 8-10 minutes, or until golden and crispy.
  • When the celeriac is ready, kill the heat and add the goats cheese. Remove the thyme sprigs and blend until smooth. Taste to adjust the seasoning as necessary, then serve up and enjoy with some crispy breadcrumbs on top.

Notes

  • Roast celeriac for enhanced flavour: Cube, toss with olive oil, salt, and pepper, roast at 425°F/220°C for 30 mins, then add to stock.
  • Choose the right celeriac size: Opt for one similar to a large grapefruit in size to prevent a woody taste in the soup.
  • Blend with an immersion blender: Safely achieve a creamy consistency by blending slightly cooled soup directly in the pot.

Nutrition

Calories: 392kcal | Carbohydrates: 31g | Protein: 9g | Fat: 13g