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Try this celeriac and pear soup, then check out our celery and stilton soup, celeriac soup, mushroom soup and more winter soup recipes.

  • olive oil
  • 4 shallots
    finely sliced
  • 2 cloves garlic
    finely chopped
  • a thumb-sized piece ginger
    finely chopped
  • 1 celeriac
    peeled and roughly chopped
  • 4 ripe pears
    cored and roughly chopped
  • 1 litre vegetable stock
  • a handful flat-leaf parsley
    chopped

Nutrition: per serving

  • kcal106
  • fat2.9g
    low
  • saturates0.3g
  • carbs18.4g
  • fibre8.4g
  • protein2.8g
  • salt0.53g

Method

  • step 1

    Heat 1 tbsp oil in a large saucepan, add the shallots, garlic and ginger and cook over a medium heat for about 5 minutes until softened but not coloured.

  • step 2

    Add the celeriac, pears and stock, bring to the boil, then reduce to a simmer and simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.

  • step 3

    Liquidise the soup in a blender until silky smooth. If using a food processor whiz until smooth and then sieve it to catch any bits. Season and serve sprinkled with parsley.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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