Mary Berry​ Celeriac Soup Recipe

This creamy Mary Berry Celeriac Soup is made with fresh celeriac, tender potatoes, onions, celery, savory chicken or vegetable stock, and a splash of milk or cream. The result is a velvety, nutty, and savory soup that feels elegant but is actually very simple to prepare. It is a perfect winter warmer for a weeknight family meal or serves as a sophisticated starter for a dinner party of six.

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Mary Berry Celeriac Soup Ingredients

• 2 tablespoons butter
• 1 large onion, peeled and roughly chopped
• 2 celery sticks, washed and sliced
• 1 large celeriac (about 2 lbs or 1 kg), peeled and cut into cubes
• 1 medium potato, peeled and cut into cubes
• 2.5 cups (600ml) chicken or vegetable stock
• 1/2 cup (100ml) full-fat milk or double cream
• Salt and freshly ground black pepper
• Optional Garnish: Crispy bacon bits, chopped hazelnuts, or a drizzle of truffle oil

How To Make Mary Berry Celeriac Soup

1. Soften the aromatics: Melt the butter in a large soup pot over medium heat. Add the chopped onion and sliced celery. Cook gently for about 10 minutes until the onion is soft but not brown.
2. Add the root vegetables: Add the cubed celeriac and potato to the pot. Stir well to coat the vegetables in the buttery mixture. Put the lid on the pot and let the vegetables “sweat” (cook gently in their own steam) over low heat for 10 minutes. Shake the pot occasionally so they don’t stick.
3. Simmer the soup: Pour in the stock and bring the liquid to a boil. Reduce the heat to low, cover the pot again, and simmer for 20 to 25 minutes. The soup is ready for the next step when the celeriac and potatoes are soft enough to mash with a fork.
4. Blend until smooth: Remove the pot from the heat. Use an immersion blender (stick blender) to puree the soup until it is completely smooth. If you do not have an immersion blender, carefully pour the soup into a standard blender in batches.
5. Finish and serve: Stir in the milk (or cream). Reheat the soup gently on the stove, but do not let it boil vigorously. Season generously with salt and pepper to taste. Ladle into warm bowls.

Recipe Tips

• Peeling Celeriac: Celeriac has a very knobby, tough skin. To peel it safely, slice off the top and bottom first so it sits flat on your cutting board. Then, use a sharp knife to slice down the sides, removing all the rough skin and roots.
• Use Potato for Texture: The potato is very important in this recipe. It contains starch that helps thicken the soup naturally, giving it a velvety texture without needing too much heavy cream.
• Prevent Discoloration: Once you peel celeriac, it can turn brown quickly (like an apple). If you aren’t cooking it immediately, keep the chopped cubes in a bowl of water with a squeeze of lemon juice.
• Don’t Boil the Cream: If you add heavy cream at the end, heat the soup gently. If you boil it rapidly, the dairy might separate or “split,” which ruins the smooth look of the soup.

What To Serve Mary Berry Celeriac Soup

This soup has a subtle, nutty flavor that pairs well with savory sides. Serve it with crusty sourdough bread or warm cheese scones for a classic British touch. For a more substantial meal, it goes very well with a grilled ham and cheese sandwich. To add texture to the soup itself, top it with crispy croutons or fried sage leaves.

How To Store Mary Berry Celeriac Soup Leftovers

• Refrigerate: Let the soup cool completely. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: This soup freezes well. Store it in freezer-safe bags or containers for up to 3 months. Ideally, freeze it before adding the milk or cream. When you reheat it, thaw it first, then stir in the fresh dairy just before serving.

Mary Berry Celeriac Soup Nutrition Facts

Serving Size: 1 bowl (approx. 1.5 cups)

• Calories: 180 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 4g

Frequently Asked Questions

• What does celeriac taste like? Celeriac is a root vegetable related to celery. It has a mild celery flavor but with nutty, earthy undertones. When cooked and pureed, it becomes slightly sweet and very creamy.
• Can I make this vegan? Yes. To make this vegan, substitute the butter with olive oil or dairy-free butter. Use vegetable stock instead of chicken stock, and use unsweetened almond milk, oat milk, or coconut milk instead of dairy milk.
• Why is my soup too thick? Root vegetable soups can sometimes become very thick, like a puree. If this happens, simply stir in a little more water or stock until it reaches the consistency you prefer.
• Do I have to use celery sticks if I have celeriac? It is recommended. The fresh celery sticks add a brighter, fresher flavor note that balances the deep, earthy flavor of the celeriac root.

Try More Recipes:

• Mary Berry Pumpkin Soup Recipe
• Mary Berry Bean Chilli Recipe
• Mary Berry Minestrone Soup​ Recipe