Celeriac soup


  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tbs olive oil
  • 1 celeriac
  • Parsnip (optional)
  • 600ml stock - chicken or vegetable
  • Parmesan
  • Salt and pepper


Sauté the onion and garlic cloves in the oil. Wash and peel the celeriac and chop into large chunks, stir around in the olive oil until well coated. You can also wash, peel and chop a parsnip – if you happen to have one lurking in the fridge and add to the pan. Add the stock, bring to the boil, turn down heat and simmer till the veg are soft. Whizz till smooth. Stir in some grated parmesan and season with salt and pepper.

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