Celeriac is a great winter root vegetable. It doesn’t look the most appetising with it’s rough outer texture but inside is a soft flesh that turns to a sweet flavour once cooked.
I love to roast celeriac in wedges or cut into into thin slices and add it to a potato gratin. You can also replace pasta sheets in a lasagne with slices of celeriac.
Don’t be put off by the inclusion of celery in its name either. Celeriac is from the celery family but doesn’t taste one bit like celery!
I personally think this soup is naturally creamy enough from the vegetables but two tablespoons of creme fraiche could be added just before serving.
- oil
- 2 large leeks, peeled and thinly sliced
- 3 celery sticks, thinly sliced
- 4 cloves garlic, minced
- 1 whole celeriac, peeled and cubed
- 3 medium parsnip, peeled and cubed
- 800ml hot vegetable stock or bone broth
- 2 tbsp fresh parsley or 1 tbsp fresh sage leaves
- Heat 2 teaspoons of oil in a large saucepan over a medium heat.
- Add the leeks, celery and garlic and cook until soft through.
- Stir in the celeriac and parsnip followed by the vegetable stock.
- Bring to a boil, cover with a lid and reduce the heat to a simmer. Add the parsley or sage leaves and continue to cook for 20 minutes or until soft through.
- Blend to your preferred texture before serving warm.
