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Celeriac Soup

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Celeriac is often overlooked and underused, but it’s absolutely delicious. It can be grated into pickles and salads or used in soups — perfect for warming up in winter. That’s exactly what I’m going to do, adding a touch of curry powder for extra flavour. However, you can follow the recipe and leave out the curry powder if you prefer; it will still make a fantastic celeriac soup. To finish, I’ve added crispy fried grated celeriac and red onion as a topping, bringing both an amazing texture and flavour to the dish.

Click the Method tab below to see a step-by-step guide on how to make Celeriac Soup along with some pictures as a guide.

celeriac soup

ingredients

Here's what you need :¬)

serves 4

  • 2 Tbsp oil
  • 2 white onions sliced
  • 4 cloves garlic, sliced
  • 2 Tbsp Dunns Hot curry powder (optional)
  • 1 tsp dried thyme
  • 1 tsp sea salt, ground
  • 1 tsp black pepper corns, ground
  • 2 OXO™ vegetable stock cubes, crumbled
  • 1 pint boiling water
  • 1 whole celeriac, diced
  • 1 lemon, juiced
  • 1 celeriac steak, grated
  • 1 red onion
  • Pinch of salt

method

First, gather all your ingredients. Peel and slice the onions and garlic, then start frying them while you prepare the celeriac.

To prepare the celeriac, the easiest method is to trim a little from the smooth bottom to create a flat base. Then, flip it over and slice into the wrinkled top until you reach a smooth, clean surface. Peel the outer skin downwards, flip it again, and repeat the process. Once peeled, cut the celeriac in half, then into steaks. Set one steak aside for the topping, and dice the rest into 2cm cubes.

I used a pressure cooker for this recipe, but you can also use a large heavy bottomed pan. Timings for both methods are included in the steps below.

The finished soup may need thinning down before serving, you won't know if it needs this until you blend the Celeriac Soup to a smooth consistency. The soup should keep for about a week in the fridge.

So, get all your ingredients out and get ready to cook!

ingredients
ingredients
  1. Heat your cooking pot, add the oil, once shimmering add in the sliced onions
  2. once the onions have softened, add your garlic allow it to fry gently
trim & peel the celeriac
celeriac and peelings
slice & dice the celeriac
sliced and diced celeriac
  1. prepare your celeriac as above
  2. disolve stock cubes in boiling water
  3. add salt, pepper & thyme to the pan
  4. add curry powder if using & stir fry
add spices to soft onions
onions and spices in a cooking pot
  1. add the stock water
  2. add the diced celeriac to the pot & cover
add diced celeriac
diced celeriac in a cooking pot
  1. cook in a pressure cooker on 'soup/high' setting for 5 minutes, alternatively; 15 minutes on the hob
add lemon when cooked
celeriac chunky soup cooked
  1. *now remove the soup, add the lemon juice & stick blend (or place in a liquidiser) until smooth
  2. sprinkle with some fresh thyme leaves

*If the soup is a little thick, thin down with boiling water. You really wont know if it needs it until you blend it!

blend & sprinkle with thyme
celeriac soup blended in serving dish

method for the topping

You can make the topping for the soup while the soup is cooking. Make sure you do this, it adds a great texture and flavour to the soup!

  1. get a small frying pan & add a little oil
  2. once hot, add your grated celeriac & red onion
celeriac and onions browning
celeriac and onions browning in pan
  1. do not stir excessively, we want it to almost catch and deeply colour
  2. flip once deeply coloured & repeat
  3. set into a pot & add to each bowl as you serve
crispy celeriac & onion topping
caramalised celeriac and onion topping
celeriac soup
celeriac soup
with crispy celeriac & onion topping

A beautiful smooth warming soup with a crispy tangy topping that adds another dimension of flavours and textures. Simply delicious :-P