Autumn root vegetable soup

Autumn root vegetable soup


4 people made this

About this recipe: The robust flavours of sweet orange carrots and deliciously creamy celeriac make the perfect base for this hearty, warming soup.

Maggie Pannell

Serves: 4 

  • 3 carrots, peeled and chopped
  • 600g celeriac, peeled and chopped
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 4 tbsp crème fraîche
  • 1 tbsp finely snipped fresh chives
  • salt and freshly ground black pepper
  • fresh chives to garnish (optional)

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Bring 1 litre of lightly salted water to the boil in a large saucepan while preparing the carrots, celeriac and onion. Tip the vegetables into the water. Bring water back to the boil, then reduce the heat and cover the pan. Simmer gently for 25 minutes or until tender.
  2. Remove from the heat, add the garlic and allow to cool slightly. Purée the soup in a blender or food processor until smooth. Return to the pan.
  3. Stir in the crème fraîche and reheat gently. Do not allow the soup to boil. Add the snipped chives and season to taste. Garnish with extra chives, if liked.


*Chop the celeriac and carrots into roughly equal-sized pieces, so that they take the same amount of time to cook. *You can make an equally flavourful and creamy soup by substituting pumpkin for the celeriac.

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Reviews (2)


Added 3 potatoes, 1 pepper, 2 courgettes. selection of fresh herbs - 27 Oct 2015


Very good. First time having celeriac and I liked it very much. Used greek yogurt instead of creme fraiche and parsley instead of chives - 25 Dec 2013

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