Silky celeriac soup

Silky celeriac soup

The Medicinal Chef: Healthy Every Day
Martin Poole

Celeriac is often overlooked and left on the shelf, but I love it. It has a fresh vibrant flavour and lovely smooth texture. Soups make a great portable lunch, too, because they’re filling and easy to make in bulk.


Quantity Ingredient
olive oil, for cooking
1 large white onion, finely chopped
2 garlic cloves, finely chopped
1 medium celeriac, peeled and diced, plus extra to garnish (optional)
750ml vegetable stock, plus extra as needed
1 sprig fresh parsley, chopped
sea salt
black pepper


  1. Heat a little olive oil in a large pan, add the onion and garlic and cook for 4–5 minutes, until softened. Add the diced celeriac and cook for another 5 minutes.
  2. Add enough vegetable stock to cover, bring to the boil, reduce the heat and simmer until the celeriac has softened, about 10–15 minutes.
  3. Transfer to a blender or use a stick blender to process into a smooth, silky soup. Season with salt and pepper and sprinkle with parsley. To make it extra-special, you could cut some thin strips of celeriac, fry them in hot olive oil until crispy and sprinkle over the top for a bit of crunch.

Good for:

  • Mild pain and inflammation relief; digestive health

Star ingredient:

  • Celeriac, believe it or not, seems to be a rather effective anti-inflammatory ingredient. It contains polysaccharides that deliver some localised anti-inflammatory activity to tissues it comes into contact with – those in the upper-to-mid gastrointestinal tract. It also contains a compound called 3-n-butylphthalide (3NB for short), which has a systemic anti-inflammatory activity.
The Medicinal Chef
Healthy Every Day
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