Cozy & Creamy Celeriac Soup Recipe for Cold Winter Nights

When winter’s chill demands a hearty celeriac soup, comfort arrives in a creamy, unexpected package.

Knobby root vegetables often hide surprising potential on kitchen counters.

Humble ingredients can spark magical culinary adventures with minimal effort.

Earthy and smooth, this recipe promises warmth in every spoonful.

Nutritious and deeply satisfying, the soup speaks to pure comfort.

You’ll adore how simple ingredients blend into something extraordinary.

Rich flavors will dance across your palate, inviting pure contentment.

Fresh Ideas For Mary Berry Celeriac Soup

• Vegetarian Delight: Replace pancetta with crispy roasted mushrooms for an earthy, meat-free version that maintains rich flavor.
• Vegan Comfort: Swap cream with coconut milk and use olive oil instead of butter. Add nutritional yeast for extra depth.
• Gluten-Free Option: Skip bread croutons and use toasted gluten-free bread or substitute with roasted pumpkin seeds for crunch.
• Low-Carb Alternative: Replace potato with cauliflower to reduce carbohydrates while keeping the creamy texture and soup consistency.

Best Pairings With Mary Berry Celeriac Soup

• Boost Earthy Flavor Companions: Pair this creamy celeriac soup with a crisp Sauvignon Blanc that cuts through the richness and complements the vegetable's subtle nuttiness.
• Enhance Protein Harmony: Serve alongside roasted chicken or pan-seared white fish to create a balanced meal that highlights the soup's delicate texture and savory pancetta notes.
• Rustic Bread Match: Select a hearty sourdough or rustic country bread that echoes the crouton's crunch and provides a perfect vehicle for soaking up the soup's velvety consistency.
• Temperature Contrast Technique: Offer a chilled side salad with sharp vinaigrette to provide a refreshing counterpoint to the warm, creamy soup and introduce a bright, acidic element.

Simple Storage Tips For Mary Berry Celeriac Soup

• Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or ziplock bags, leaving some space for expansion. Freeze for 2-3 months. Label with date and contents.
• Transfer desired portion to a microwave-safe bowl. Heat in 30-second intervals, stirring between each to ensure even warming. Stop when soup reaches steaming temperature.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally. Add a splash of stock or water if soup has thickened. Heat until thoroughly hot, avoiding boiling to prevent separation.

Common Questions About Mary Berry Celeriac Soup

• What is celeriac and how does it taste?

Celeriac is a root vegetable with a mild, celery-like flavor that’s slightly nutty and earthy. It has a creamy texture when cooked and works wonderfully in soups, offering a unique taste different from regular celery.

• Can I make this soup vegetarian?

Yes, simply omit the pancetta and use vegetable stock instead of chicken stock. You can add extra herbs or roasted garlic for depth of flavor, and use olive oil instead of butter for sautéing.

• Is celeriac difficult to prepare?

Not at all! Just peel the rough exterior with a sharp knife, removing the bumpy skin. Cut into chunks, and it’s ready to cook. The key is to trim off the outer layer completely to reveal the smooth, white interior.

What Makes Mary Berry Celeriac Soup So Special

• Savor Simplicity: This soup recipe brings together basic ingredients for a delightful meal that doesn't require advanced cooking skills.
• Quick Kitchen Magic: Prepare a comforting dish in less than thirty minutes, perfect for busy weeknights or last-minute meal planning.
• Texture Party: Crispy pancetta and crunchy poppy seed croutons transform an ordinary soup into a delightful culinary experience with contrasting textures.
• Adaptable Eating: Easy to customize with optional cream and swap ingredients based on what's in your pantry, making it flexible for different dietary preferences.

What Ingredients Go In Mary Berry Celeriac Soup

• Celeriac: A knobby root vegetable with a unique celery-like flavor that forms the base of this creamy soup.
• Potato: Adds smoothness and helps thicken the soup with its starchy texture.
• Stock: Provides a rich liquid base that enhances the overall depth of flavor.

• Pancetta, Parmesan: Adds a savory, salty dimension to the soup with its rich, umami flavor.
• Cream: Creates a luxurious, velvety texture when stirred into the blended soup.

• Onion: Brings a sweet and aromatic foundation to the soup's flavor profile.
• Bread Cubes, Poppy Seeds, Oil: Create crispy croutons that add a delightful crunch as a topping.
• Watercress: Provides a fresh, peppery garnish that brightens the soup's rich flavor.
• Butter: Helps to sauté the pancetta and onions, adding richness to the initial cooking process.
• Salt, Pepper: Seasons the soup to enhance and balance all the flavors.

Easy Instructions For Mary Berry Celeriac Soup

Step 1: Sizzle Pancetta

Toss pancetta into a hot pan with butter. Cook until it turns golden and crispy. Carefully remove most of the pancetta, leaving a small amount for garnish later, and set aside on a paper towel to drain.

Step 2: Soften Onions

Drop chopped onions into the same pan with the remaining pancetta drippings. Gently cook the onions until they become translucent and soft, releasing their sweet aroma.

Step 3: Simmer Vegetables

• Chopped celeriac
• Diced potato
• Vegetable or chicken stock

Let the mixture simmer gently, allowing the vegetables to become tender and infuse with flavor. Cook until the vegetables are completely soft and easily pierced with a fork.

Step 4: Craft Crunchy Croutons

• Cutting bread into small cubes
• Tossing with olive oil
• Sprinkling poppy seeds
• Toasting in a hot oven until golden and crunchy

Step 5: Blend and Smooth

Use an immersion blender or standard blender to puree the soup until completely smooth and velvety. If desired, stir in a splash of cream for extra richness. Season with salt and pepper to taste.

Step 6: Plate and Garnish

• Crispy pancetta bits
• Crunchy croutons
• Freshly grated parmesan
• Delicate watercress leaves

Tips That Work For Mary Berry Celeriac Soup

• Pancetta Perfection: Reserve some crispy pancetta for topping to add a delightful crunch and salty flavor contrast to the creamy soup.
• Smooth Blending Technique: Use an immersion blender or carefully transfer to a regular blender, blending in batches to achieve a silky-smooth consistency without lumps.
• Potato Power: Choose starchy potatoes like russet or Yukon gold for extra creaminess and body in the soup.
• Herb Boost: Sprinkle fresh thyme or chives on top for an aromatic lift that brightens the earthy celeriac flavor.
• Dairy-Free Swap: Replace cream with coconut milk or cashew cream to make the soup suitable for lactose-intolerant or vegan diets.

Celeriac Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 40 reviews

• Total Time: 35 mins
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Silky smooth Celeriac Soup brings rustic French countryside comfort to your kitchen, elevating humble root vegetables into a luxurious culinary experience. Rich, creamy textures and earthy flavors invite you to savor each spoonful of this elegant winter classic.

---

Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 large celeriac, cubed
• 1 large potato, cubed
• 1 large onion, finely chopped

Protein and Fat:

• 6 rashers pancetta
• 1 knob butter
• 3 tablespoons poppy seeds
• 1 tablespoon olive oil

Liquid and Garnish:

• 3 cups vegetable stock
• Double cream (optional)
• Parmesan (for topping)
• 1/2 loaf stale bread, cubed
• Watercress (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Render pancetta in butter at medium heat until golden and crispy, then transfer most of it to a separate plate, leaving a small amount in the pan.
2. Sauté diced onions in the same pan for approximately 5 minutes, stirring occasionally until translucent and softened.
3. Introduce cubed celeriac and potato to the pan, then pour in the stock, bringing the mixture to a gentle simmer for 15-20 minutes until vegetables become tender and easily pierced with a fork.
4. While soup simmers, prepare croutons by tossing bread cubes with oil and poppy seeds, then toast in a separate pan until crisp and golden, approximately 3-4 minutes.
5. Transfer soup to a blender and process until completely smooth and creamy, ensuring no vegetable chunks remain.
6. Return blended soup to the pan, stir in cream if desired, and season with salt and pepper to taste.
7. Ladle soup into serving bowls, garnishing with reserved crispy pancetta, freshly grated parmesan, crunchy croutons, and a sprinkle of delicate watercress leaves.

Notes

• Opt for smoky bacon or vegetarian bacon bits if pancetta isn’t available, maintaining the crispy texture and savory flavor profile.
• Choose a waxy potato like Yukon Gold for a smoother, creamier soup consistency that blends beautifully without lumps.
• Toast croutons low and slow to prevent burning, ensuring a golden-brown crunch that adds delightful texture to the soup.
• Consider dairy-free alternatives like coconut cream or cashew cream for lactose-intolerant guests, keeping the soup’s luxurious mouthfeel intact.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: European

Nutrition

• Serving Size: 4
• Calories: 270 kcal
• Sugar: 4 g
• Sodium: 480 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 30 mg