Celeriac and spinach soup

Celeriac makes a rich soup with lots of flavour and a creamy texture. Baby spinach leaves complement the celeriac beautifully, bringing vibrant colour and a light, fresh taste to the soup in the final minutes of cooking.

Celeriac and spinach soup


  • 2 tablespoons extra virgin olive oil
  • 1 large onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 celeriac, about 600 g, peeled and grated
  • 1 litre boiling water
  • 1 vegetable stock cube, crumbled, or 2 teaspoons vegetable stock powder
  • 500 g baby spinach leaves
  • freshly grated nutmeg
  • salt
  • pepper
  • 4 tablespoons pouring cream
  • fresh chives


  1. Heat the oil in a large saucepan.
  2. Add the onion and garlic, and cook for about 5 minutes or until the onion is softened but not browned.
  3. Add the celeriac.
  4. Pour in the boiling water and stir in the stock cube or powder.
  5. Bring to the boil over a high heat, then reduce the heat and cover the pan.
  6. Cook the soup gently for 10 minutes or until the celeriac is tender.
  7. Add the spinach to the soup and stir well.
  8. Increase the heat and bring the soup to the boil, then remove the pan from the heat.
  9. Leave the soup to cool slightly before puréeing it, in batches, in a blender or food processor until smooth.
  10. Alternatively, you can purée it in the pan using a handheld blender.
  11. The soup will be fairly thick.
  12. Reheat the soup, if necessary, then stir in a little grated nutmeg, salt and pepper to taste.
  13. Ladle the soup into warm bowls.
  14. Swirl a spoonful of cream into each portion and garnish with fresh chives, then serve at once.

Serves 4
Preparation: 10 minutes
Cooking: about 20 minutes


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