Pic of Celeriac, pear and rosemary soup

Celeriac, pear and rosemary soup

Show ingredients

Soups & stews

Celeriac, pear and rosemary soup

Serves 4 45 min
The only difficult thing about this smooth, nutty-sweet winter soup is peeling the knobbly celeriac. It's good for vegans because the blended veg give a lovely creaminess without resorting to dairy. If you're a soup purist, sieve the soup after blending to remove any little bits of rosemary.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 medium celeriac, peeled and diced
  • 2 small pears, peeled, cored and deseeded
  • 1 sprig of fresh rosemary, leaves only
  • 1.2 litres veg stock
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Heat the oil in a large pan, then add the onion and fry gently for 8-10 minutes, until soft.
  • Step 2

    Add the celeriac, pears, rosemary and stock, and season. Bring to the boil, reduce the heat and simmer for about 20 minutes, until the veg is soft. Use a food processor or blender to blitz to a purée, and reheat to serve.

You may also like…