James Martin Celeriac Soup

This James Martin Celeriac Soup is a beautifully smooth and comforting bowl of warmth, perfect for chilly days or a light starter. The flavour is gently nutty and slightly sweet, with a velvety texture that feels indulgent yet wholesome. It is simple to prepare, making it ideal for beginners, and comes together in around 45 minutes from start to finish. Serve it with crusty bread for an elegant but effortless meal.

Ingredients

For the Soup

1 large celeriac (about 800g), peeled and diced
1 medium onion, finely chopped
1 medium potato, peeled and diced
2 cloves garlic, crushed
1 litre vegetable stock, hot
150ml double cream
2 tbsp olive oil
25g unsalted butter
Salt and freshly ground black pepper, to taste

For Garnish (Optional)

2 tbsp chopped fresh parsley or chives
Extra drizzle of cream
Freshly ground black pepper

How to Make James Martin Celeriac Soup

Prepare the hob and ingredients: Place a large saucepan over medium heat. Peel and dice the celeriac and potato into even cubes so they cook evenly.
Sauté the base: Add the olive oil and butter to the pan. Once melted, stir in the chopped onion and cook gently for 5 minutes until soft but not coloured. Add the garlic and cook for a further minute.
Add the vegetables: Tip in the diced celeriac and potato. Stir well so everything is coated in the buttery onions.
Simmer gently: Pour over the hot vegetable stock. Bring to a gentle boil, then reduce the heat and simmer for 20 to 25 minutes until the vegetables are completely tender.
Blend until smooth: Remove from the heat and blend carefully with a hand blender until silky smooth. If using a jug blender, allow the soup to cool slightly before blending in batches.
Add cream and season: Stir in the double cream and season generously with salt and freshly ground black pepper. Warm through gently for 2 to 3 minutes without boiling.
Serve: Ladle into warm bowls and finish with a swirl of cream and a sprinkle of fresh herbs if desired.

Tips for the Best Celeriac Soup

How do I get an extra smooth texture?

Blend the soup thoroughly and pass it through a fine sieve if you want a restaurant-style finish. A small knob of butter blended in at the end also adds gloss.

Can I make it lighter?

Yes, replace the double cream with single cream or a splash of milk. The soup will still be creamy thanks to the potato.

What if my soup is too thick?

Add a little extra hot stock or boiling water and stir until you reach your preferred consistency.

How do I boost the flavour?

A pinch of freshly grated nutmeg or a squeeze of lemon juice at the end will brighten the flavour beautifully.

Serving Suggestions

Serve with warm crusty sourdough bread.
Add crispy bacon lardons for a heartier bowl.
Pair with a simple green salad for a light lunch.
Top with toasted hazelnuts for added crunch.

Storage

At Room Temperature

Do not leave the soup out for more than 2 hours. Allow it to cool before refrigerating.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, stirring occasionally.

Freezing

Freeze without the cream for best results. Store in freezer-safe containers for up to 3 months. Defrost overnight in the fridge and stir in fresh cream when reheating.

Nutrition

Calories: 280 kcal
Carbohydrates: 22g
Protein: 4g
Fat: 20g
Saturated Fat: 10g
Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this soup vegan?

Yes, replace the butter with olive oil and the double cream with a plant-based alternative such as oat or soy cream.

Do I need to peel celeriac?

Yes, the outer skin is tough and should be removed completely before cooking.

Can I add other vegetables?

Leeks or parsnips work beautifully alongside celeriac and add extra depth of flavour.

Why does my soup taste slightly bitter?

Celeriac can vary in flavour. Adding a small pinch of sugar or extra cream will balance any bitterness.