Celeriac and spinach soup

Celeriac and spinach soup


26 people made this

About this recipe: Celeriac makes a rich soup with lots of flavour and a creamy texture. Young leaf spinach complements the celeriac beautifully, bringing colour and a light, fresh taste in the final minutes of cooking.

Azmina Govindji

Serves: 4 

  • 2 tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 celeriac, about 600 g (1 lb 5 oz), peeled and grated
  • 1 litre (1¾ pints) boiling water
  • 1 vegetable stock cube, crumbled, or 2 tsp vegetable bouillon powder or paste
  • 500 g (1 lb 2 oz) young leaf spinach
  • grated nutmeg
  • salt and pepper
  • To garnish
  • 4 tbsp 0% fat Greek-style yogurt
  • fresh chives

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

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

Some more ideas

Crispy bacon makes a delicious garnish for the soup. While the soup is cooking, grill 4 rinded lean back bacon rashers until crisp and golden. Drain on kitchen paper, then crumble or chop the rashers into small pieces. Omit salt from the recipe. * For a hearty winter soup substitute shredded spring greens for the spinach. * For a more substantial dish, add a poached egg to each bowl of soup. * To make a delicious potato and watercress version of this soup, use peeled and diced potatoes instead of celeriac, and watercress instead of spinach. Add extra stock or semi-skimmed milk if the puréed soup is too thick. * For a vegetarian main course soup, top with grilled tofu. While the soup is cooking, cook a 200 g (7 oz) block of tofu under the grill preheated to moderate. Allow about 3 minutes on each side or until browned. Cut the tofu into small dice and set aside. Toast 2 tbsp sesame seeds in a dry, heavy frying pan, stirring frequently, until golden. Ladle the soup into bowls, divide the tofu among the bowls and sprinkle with the sesame seeds.

Plus points

Celeriac, a relative of celery, complements both the flavour and texture of spinach, making the most of the modest amount of yogurt used to enrich the soup. It also provides potassium. * Onions have many health benefits. They contain sulphur compounds, which give onions their characteristic smell and make your eyes water. These compounds transport cholesterol away from the artery walls.

Each serving provides

Excellent source of folate, vitamin A. Good source of calcium, iron, vitamin B6, vitamin C. Useful source of vitamin E.

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Reviews (3)


Gorgeous!... love the info on nutrients too. Thankyou - 19 Oct 2012


Tried it just now as I randomly decided to buy celeriac after many years of ignoring it on supermarket shelf. Made half quantity and was deliciously creamy....without any cream! - 11 Oct 2012


- Rated on - 14 Nov 2015

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