Celeriac soup
  • Serves icon Serves 8
  • Time icon Ready in 45 minutes

This is an easy recipe for lovely, creamy celeriac soup

Nutrition: per serving

Calories
71kcals
Fat
4.7g (2.8g saturated)
Protein
1.8g
Carbohydrates
5.5g (1.9g sugars)
Salt
2.6g
Calories
71kcals
Fat
4.7g (2.8g saturated)
Protein
1.8g
Carbohydrates
5.5g (1.9g sugars)
Salt
2.6g

Ingredients

  • 25g butter
  • 1 leek, white part only, thinly sliced
  • 350g celeriac, roughly diced
  • 150g potato, roughly diced
  • 600ml vegetable stock, hot
  • 5 tbsp single cream, to serve
  • Fresh chives, to garnish

Method

  1. Melt the butter in a saucepan over a medium-low heat. Add the leek and cook for 3-4 minutes, until softened. Add the celeriac, cover with a sheet of damp greaseproof paper and a lid and cook gently for 10 minutes.
  2. Remove the lid and paper. Add the potato and stock to the pan. Cover with the lid, bring to the boil, then reduce the heat to a simmer, partially covered, for 10-12 minutes, until tender. Cool, then blitz with a stick blender or whizz in a food processor in batches, until smooth.
  3. Stir the cream into the soup, season and reheat until piping hot. Divide between cups or bowls and garnish with chives.

delicious. tips

  1. To freeze: make the soup up until the end of step 2, then cool and freeze in a freezerproof container for up to 1 month. Defrost in the fridge for 24 hours, then complete step 3.

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