Pic of Celeriac, potato and chilli soup

Celeriac, potato and chilli soup

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Soups & stews

Celeriac, potato and chilli soup

Serves 4 50 min
Celeriac is picked from October to December keeps up to March or even April. It will last in your fridge for several weeks and has a lovely sweet, nutty taste in soups. Finish this off with a few drops of truffle oil if you have any, or good olive oil if you don't.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1 small celeriac, peeled and chopped
  • 2- 3 medium to large potatoes, peeled and chopped
  • 1-2 red chillies, deseeded and chopped
  • 1.2 -1.5 litres veg stock
  • yoghurt or cr and egraveme fraîche
  • coriander, chopped, to serve (optional)
  • salt and pepper


Prep time: 20 min
Cooking time: 30 min
  • Step 1

    Heat the oil in a large saucepan. Add the onion and fry gently for a few minutes, until soft. Add the garlic and fry for a couple more minutes.
  • Step 2

    Add the rest of the veg and chillies. Pour in the veg stock and bring to the boil. Reduce the heat and simmer for 20-25 minutes, until the veg is tender. Blend until smooth. Season. Thin with a little extra stock if too thick.
  • Step 3

    Serve with a swirl of yoghurt or cr and eacuteme fraîche and sprinkle with chopped coriander.

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