Celeriac and pear soup

  • serves 6
  • Easy

Celeriac is a classic vegetable to make soup from, but adding pear and ginger takes it to another level. This is brilliant made ahead then frozen. Serve with toasts spread with creamy blue cheese.



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


  • 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.

Nutritional Information

  • Kcals 106
  • Carbs 18.4g
  • Protein 2.8g
  • Fat 2.9g
  • Salt 0.53g
  • Saturates 0.3g
  • Fibre 8.4g