Celeriac soup is very quick to make, the most time consuming part is preparing and cleaning the homegrown celeriac. It is even easier if using ready prepared celeriac from the shops.
Celeriac is relatively low in calories and high in fibre. If not using in soups, it can be roasted like parsnip to create delicious celeriac chips.
The soup is sweet tasting, with a creamy texture. Celeriac has a flavour similar to celery, with a sweetness similar to carrots and parsnip.
Watch How To Make Celeriac Soup
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The celeriac needs to be thoroughly cleaned before cooking. An easy way to do this is to cut off the roots using a sharp knife, before peeling with a potato peeler. Give a good wash before cooking.
When fully cleaned, the celeriac needs to be chopped into 2cm or half an inch sized chunks.
Prepare the onion and leeks by chopping finely. I wash the chopped leaks in a colander to ensure any dirt trapped between the layers of skin is fully removed. Pour the olive oil into a large saucepan, add the onions and leeks, and fry over a medium heat stirring occasionally. The mixture will be ready when it is soft and sweet to the taste.
Next step is to pour the prepared stock into the onion and leek saucepan. I use one stock cube to make 1 litre of stock. Add the celeriac to this, give everything a good stir, and bring to a gentle boil. Leave the mixture to simmer until the celeriac is soft to touch with a fork, approximately 10 to 15 minutes.
When cooking is complete, give the mixture a really good blitz in a food processor or with a hand blender. The soup will store well in a fridge for a few days if required.