This delicious celeriac soup is an easy and nutritious meal that warms you up on chilly days. With its creamy texture and rich flavor, it’s perfect for using common ingredients you may already have on hand. Plus, it features aromatic vegetables that make every spoonful a delightful experience!
Ingredients Needed:
- 1 kg / 2 lb celeriac (whole bulb, unpeeled; yields about 800 g / 1.6 lb after peeling)
- 1 medium potato (peeled and diced)
- 2 cloves garlic (minced)
- 1 large onion (chopped)
- 2 stalks celery (chopped)
- 1 leek (sliced)
- 1.5 liters / 6 cups water
- 200 ml / 3/4 cup cream (or low-fat option)
- 2 tablespoons butter (for sautéing)
- 1 bay leaf (fresh)
- 2 sprigs fresh thyme
- 5 black peppercorns
- 1 teaspoon coriander seeds
- 1 1/2 teaspoons salt (to taste)
How To Make Celeriac Soup?
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion, leek, celery, and garlic, sautéing for 10 minutes until the onion becomes sweet and translucent but not golden.
- Sauté Root Vegetables: Add the diced potato and peeled celeriac, cooking for another 10 minutes until they soften slightly, keeping the mixture snowy white.
- Simmer: Pour in the water and add the herb and spice sachet (bundle the bay leaf, thyme, peppercorns, and coriander seeds in a piece of cheesecloth or a tea infuser). Bring to a boil, then reduce to a simmer for 25 minutes until the celeriac is very soft.
- Add Cream: Stir in the cream and simmer for just a few more minutes.
- Blitz: Use a stick blender to blend the soup until smooth. If using a regular blender, allow the soup to cool for 10 minutes, then blend in batches: fill the blender halfway, remove the cap, cover the hole with a tea towel, and blitz carefully. Transfer to a pot or bowl.
- Season: Taste and adjust the salt if needed. The recommended 1 1/2 teaspoons should be perfectly seasoned, but feel free to add more if you prefer a saltier taste.
Recipe Tips:
- Choose Fresh Celeriac: Select a firm, unblemished celeriac bulb for the best flavor. The fresher the vegetable, the richer the soup will taste.
- Properly Peel Celeriac: Use a sharp knife to peel celeriac, as its tough skin can be challenging. Cut off any brown spots to ensure a clean flavor.
- Control the Creaminess: For a lighter soup, reduce the amount of cream or use low-fat alternatives like milk or yogurt while still achieving a rich texture.
- Blend Smoothly: For a perfectly creamy soup, blend until completely smooth. If using a regular blender, avoid filling it too full to prevent splatter.
- Adjust Seasoning: Always taste your soup before serving. Adjust salt and pepper as needed, especially since different celeriacs can vary in flavor strength.
How To Store & Reheat Leftovers:
- Refrigerate: Let the leftover celeriac soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the celeriac soup to cool completely. Pour it into a freezer-safe container, leaving some space for expansion, and freeze for up to 2 months. To thaw, place the container in the refrigerator overnight before reheating.
- Reheat: Place the celeriac soup in a pot over medium heat. Stir occasionally and heat for 5-7 minutes until the soup is hot and ready to serve.
Nutrition Facts:
Serving Size: 1 bowl (based on approximately 6 servings)
- Calories: 256.5
- Total Fat: 17 g
- Saturated Fat: 10.2 g
- Cholesterol: 54.1 mg
- Sodium: 169.7 mg
- Potassium: 664.4 mg
- Total Carbohydrate: 24.5 g
- Dietary Fiber: 3.7 g
- Sugars: 5.4 g
- Protein: 4.1 g
Try More Nigella Lawson Recipes:
- Nigella Celeriac and Anchovy Gratin
- Soupy Rice With Celeriac And Chestnuts
- Nigella Carrot And Coriander Soup
Nigella Celeriac Soup Recipe
Description
This delicious celeriac soup is an easy and nutritious meal that warms you up on chilly days. With its creamy texture and rich flavor, it’s perfect for using common ingredients you may already have on hand. Plus, it features aromatic vegetables that make every spoonful a delightful experience!
Ingredients
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion, leek, celery, and garlic, sautéing for 10 minutes until the onion becomes sweet and translucent but not golden.
- Sauté Root Vegetables: Add the diced potato and peeled celeriac, cooking for another 10 minutes until they soften slightly, keeping the mixture snowy white.
- Simmer: Pour in the water and add the herb and spice sachet (bundle the bay leaf, thyme, peppercorns, and coriander seeds in a piece of cheesecloth or a tea infuser). Bring to a boil, then reduce to a simmer for 25 minutes until the celeriac is very soft.
- Add Cream: Stir in the cream and simmer for just a few more minutes.
- Blitz: Use a stick blender to blend the soup until smooth. If using a regular blender, allow the soup to cool for 10 minutes, then blend in batches: fill the blender halfway, remove the cap, cover the hole with a tea towel, and blitz carefully. Transfer to a pot or bowl.
- Season: Taste and adjust the salt if needed. The recommended 1 1/2 teaspoons should be perfectly seasoned, but feel free to add more if you prefer a saltier taste.
Notes
- Choose Fresh Celeriac: Select a firm, unblemished celeriac bulb for the best flavor. The fresher the vegetable, the richer the soup will taste.
- Properly Peel Celeriac: Use a sharp knife to peel celeriac, as its tough skin can be challenging. Cut off any brown spots to ensure a clean flavor.
- Control the Creaminess: For a lighter soup, reduce the amount of cream or use low-fat alternatives like milk or yogurt while still achieving a rich texture.
- Blend Smoothly: For a perfectly creamy soup, blend until completely smooth. If using a regular blender, avoid filling it too full to prevent splatter.
- Adjust Seasoning: Always taste your soup before serving. Adjust salt and pepper as needed, especially since different celeriacs can vary in flavor strength.
Nigella Celeriac Soup Recipe