Winter Warmer - Scrumptious Celeriac Soup

Celeriac Soup

Celeriac Soup

Serves 4-6


  • Knob of butter (optional)

  • Glug of olive oil

  • 2 tsp mustard seeds

  • 1 onion, peeled and chopped

  • 1 leek, washed and chopped

  • 1 celeriac, peeled and chopped

  • 1 small (or ½ large) swede, peeled and chopped

  • 2 garlic cloves, peeled and sliced

  • I bay leaf

  • 1 litre chicken or vegetable stock

  • Chopped parsley and chopped walnuts to serve


  1. Heat the butter (if using) and olive oil in a large pan, add the mustard seeds, stir and let heat for a couple of minutes.

  2. Add all the chopped vegetables and reduce the heat, let them sweat with the lid on for 10 mins, stirring occasionally to check they are not sticking to the pan.

  3. Add the bay leaf and stock, bring to the boil and let simmer for 20 mins. Season well

  4. Remove the bay leaf and blend with a hand blender or liquidizer.

  5. Serve with a sprinkling of chopped parsley and walnuts for added texture and nutrients.

Can be frozen


Other ideas for celeriac

Celeriac has a gorgeous earthy, nutty taste with slight aniseed undernotes. It goes really well with salmon and other oily fish, game, lamb and pork. Herbs and spices that enhance its flavour include garlic, mustard, parsley, thyme and bay.

Pureed (simmer, over a low heat, a peeled and chopped celeriac in plenty of milk (cow, goat or almond all work well) for 30 mins. Blend with enough of the milk to make a thick puree and season. You can add a knob of butter at the end if you like for added unction)

Raw in a winter coleslaw with carrot, red cabbage and apple. (grate or julienne the vegetables and thinly slice the apples, combine and dress with a mixture of natural yoghurt 5:2 mayonnaise and a good dollop of grainy mustard. Lovely with toasted seeds tossed through). Or try raw grated celeriac with a generous squeeze of lemon and some capers

Mashed with other root veg

Roasted with garlic and thyme or mustard seeds

Added to a casserole or stew

Celeriac facts

Celeriac is also known as celery root, knob celery and turnip-root. It is a type of celery and originates from Italy. Choose a celeriac that is firm and feels heavy as the centre can become fluffy. To peel it use a sharp knife as a vegetable peeler may not do the trick.

Celeriac is a good source of dietary fibre, vitamins B6, B5 and C, Magnesium, Potassium and Manganese, and a very good source of Vitamin K and Phosphorus.