Celeriac Soup | Celery Root Soup

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Celeriac or celery root is a cousin of celery which is why people confuse it and think it is actually the root of celery stalks you buy at the supermarket. It is not though its flavour profile is similar. It is grown especially for its nutty flavour and texture. It makes a rich velvety creamy soup.

Serves 4


1 tablespoon olive oil or butter
400g celeriac, peeled and cut into chunks
1 medium onion, peeled and sliced finely
700ml chicken or vegetable stock
5 tablespoons (75ml) sour cream or crème fraîche
Salt and freshly ground black pepper


1. Heat the olive oil or butter in a heavy saucepan. Add the vegetables, season lightly with salt and place a lid on the saucepan and fry for 15 minutes over a low heat, stirring from time to time.

2. Add the stock, bring to the boil, turn the heat down to a simmer and cook until the celeriac is soft (it takes 20-25 minutes depending on how large the pieces of celeriac are). Leave to cool a little. Add the sour cream or creme fraiche and blend until very smooth. Taste and adjust the seasoning to taste.

Yes, celeriac or celery root soup freezes well but don’t add the sour cream or creme fraiche until you reheat the frozen soup.

TO MAKE THIS A VEGAN SOUP, omit the sour cream or creme fraiche and use more water to thin it out. Use water or vegetable stock and to add more flavour add a few fresh herbs when you are blending it.

This recipe has been triple-tested in the gréatfood test kitchen.

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