Nigella Celeriac Soup
Nigella Celeriac Soup is a blended vegetable soup made primarily from celeriac, gently cooked with onion, stock, and a touch of cream or butter. Celeriac provides an earthy, slightly nutty flavour that becomes mellow and silky when puréed. The result is a soup that feels both rustic and refined, with a naturally creamy texture even before any dairy is added.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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1 medium celeriac (about 800 g), peeled and cubed
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1 medium onion, finely chopped
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1 garlic clove, crushed
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1 litre vegetable or chicken stock
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1 tbsp butter or olive oil
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2–3 tbsp double cream or milk (optional)
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Salt and white or black pepper, to taste
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Fresh thyme or parsley (optional, to finish)
Instructions
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Prepare the celeriac – Peel thickly, remove the knobbly base, and cut into even cubes.
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Soften the base – Melt butter or heat oil in a saucepan and gently cook the onion until soft and translucent.
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Add garlic and celeriac – Stir in garlic and celeriac, cooking briefly to coat and release aroma.
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Pour in stock – Add stock and bring to a gentle simmer.
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Cook until tender – Simmer for 15–20 minutes until the celeriac is very soft.
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Blend until smooth – Blitz the soup until silky and lump-free.
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Finish and season – Add cream if using, then adjust seasoning to taste.
Find it online: https://chefnigellarecipes.uk/nigella-celeriac-soup/