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.
Vegetarian soup recipes · British recipes
Celeriac soup
This is an easy recipe for lovely, creamy celeriac soup
Gluten-free
Serves8
Hands-on15 min
Oven30 min
DifficultyEasy
Method
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.
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.
Stir the cream into the soup, season and reheat until piping hot. Divide between cups or bowls and garnish with chives.
Nutrition
| Calories | 71kcals |
|---|---|
| Fat | 4.7g (2.8g saturated) |
| Protein | 1.8g |
| Carbohydrates | 5.5g (1.9g sugars) |
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