Riverford Wicked Leeks
Celeriac, pear and rosemary soup recipe image

Print Celeriac, pear and rosemary soup

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 & diced
  • 2 small pears, peeled, cored & deseeded
  • 1 sprig of fresh rosemary, leaves only
  • 1.2 litres veg stock
  • Salt & pepper


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