Riverford Wicked Leeks
Celeriac, potato and chilli soup recipe image

Print Celeriac, potato and chilli soup

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 & chopped
  • 2- 3 medium to large potatoes, peeled & chopped
  • 1-2 red chillies, deseeded & chopped
  • 1.2 -1.5 litres veg stock
  • Yoghurt or crème fraîche
  • Coriander, chopped, to serve (optional)
  • Salt & pepper


  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.
  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.
  3. Serve with a swirl of yoghurt or créme fraîche and sprinkle with chopped coriander.
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