This Mary Berry Celeriac Soup is a smooth, creamy, and warming dish that’s perfect for cold days or as a light starter. Celeriac, also known as celery root, has a subtle, earthy flavor that blends beautifully with simple ingredients like onions, garlic, and stock. This soup is easy to prepare, and its velvety texture makes it a comforting and elegant choice.
Mary Berry Celeriac Soup
Mary Berry’s Celeriac Soup is a silky, flavorful soup made from celeriac, onions, garlic, and vegetable stock. Blended to perfection, this soup is deliciously creamy and can be served with a drizzle of cream for added richness. It’s a simple and sophisticated way to enjoy the unique flavor of celeriac.
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Why You Should Try This Recipe
- Delicate flavor: Celeriac has a mild, earthy flavor that makes this soup stand out.
- Healthy and light: Low in calories, celeriac is high in fiber and vitamins.
- Creamy texture: Blended to perfection for a smooth, velvety soup.
- Quick and easy: Ready in under an hour with minimal prep.
- Elegant: A perfect starter for dinner parties or a comforting meal at home.
Ingredients Needed to Make Mary Berry Celeriac Soup
- Celeriac (1 large, peeled and chopped): The main ingredient that gives the soup its earthy flavor.
- Onion (1 large, chopped): Adds sweetness and depth to the soup.
- Garlic (2 cloves, minced): Provides a subtle kick and enhances the overall flavor.
- Butter (2 tbsp): For sautéing the vegetables and adding richness.
- Vegetable stock (1 liter): Forms the liquid base of the soup and adds flavor.
- Double cream (100ml, optional): For added creaminess and richness.
- Salt and pepper: To taste.
- Nutmeg (a pinch, optional): Adds warmth and a subtle spice to the soup.
- Fresh parsley (for garnish, optional): Adds a fresh finish to the dish.
Equipment
- Large pot or saucepan
- Hand blender or countertop blender
- Knife and cutting board
- Ladle
- Wooden spoon
Instructions to Make Mary Berry Celeriac Soup
- Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and translucent.
- Add the celeriac: Stir in the chopped celeriac and cook for another 3-4 minutes, allowing it to absorb the flavors.
- Add the stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the celeriac is tender.
- Blend the soup: Remove the pot from the heat and use a hand blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Stir in the cream and season: Return the blended soup to the heat and stir in the double cream (if using). Season with salt, pepper, and a pinch of nutmeg, if desired.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or as a light starter.
What Goes Well with Mary Berry Celeriac Soup?
- Crusty bread: Perfect for dipping into the creamy soup.
- Garlic bread: Adds extra flavor and texture.
- Grilled cheese sandwich: A comforting and cheesy pairing for a heartier meal.
- Green salad: A light salad with vinaigrette balances the creaminess of the soup.
- Roasted vegetables: Serve alongside roasted root vegetables for a filling meal.
Expert Tips for Making the Best Mary Berry Celeriac Soup
- Use fresh celeriac: Fresh celeriac will have a firmer texture and more pronounced flavor. Look for firm, blemish-free celeriac.
- Blend thoroughly: For a smooth, creamy texture, blend the soup well. If the soup is too thick, add more stock or water to reach your desired consistency.
- Balance with nutmeg: A pinch of nutmeg adds warmth and a subtle spice that complements the creaminess of the soup.
- Finish with cream: If you prefer a richer soup, stir in double cream or even crème fraîche at the end.
- Season well: Taste the soup before serving and adjust the seasoning with salt and pepper as needed.
Easy Variations of Mary Berry Celeriac Soup
- Creamy version: Stir in more double cream or coconut milk for extra richness.
- Celeriac and potato soup: Add a diced potato along with the celeriac for a heartier version.
- Spicy twist: Add a pinch of cayenne pepper or red chili flakes for a little heat.
- Celeriac and leek soup: Add leeks for a subtle onion flavor that pairs well with celeriac.
- Vegan option: Use olive oil instead of butter and skip the cream for a lighter, vegan-friendly version.
Best Practices to Store Mary Berry Celeriac Soup
- Refrigerate leftovers: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze for longer storage: Allow the soup to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Portion for convenience: Freeze the soup in individual portions for easy reheating.
Best Practices to Reheat Mary Berry Celeriac Soup
- Reheat on the stovetop: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until warmed through.
- Microwave for quick reheating: Place the soup in a microwave-safe bowl, cover, and heat in 1-minute increments, stirring between each, until hot.
- Add liquid if necessary: If the soup thickens after refrigeration or freezing, add a splash of water or stock while reheating to adjust the consistency.
How Can I Make Mary Berry Celeriac Soup Healthier?
- Use less butter: Replace some of the butter with olive oil for a lighter option.
- Skip the cream: Omit the cream for a lighter, broth-based soup.
- Add more vegetables: Boost the nutritional content by adding extra vegetables like spinach, carrots, or leeks.
- Use low-sodium stock: Opt for low-sodium vegetable stock to control the salt content.
Nutrition Value (per serving):
- Calories: 180
- Fat: 10g
- Carbohydrates: 18g
- Protein: 3g
- Fiber: 6g
FAQs
Can I freeze celeriac soup?
Yes, celeriac soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave before serving.
How do I make celeriac soup creamier?
To make celeriac soup creamier, you can add double cream, crème fraîche, or even coconut milk after blending. Stir it in and gently heat the soup to ensure a smooth, velvety texture.
Can I make celeriac soup without cream?
Yes, celeriac soup can be made without cream for a lighter version. Simply omit the cream and use extra vegetable stock. The soup will still be creamy due to the blended celeriac.
Can I make celeriac soup vegan?
Yes, you can easily make celeriac soup vegan. Replace the butter with olive oil, and instead of cream, use a plant-based alternative such as coconut milk or almond cream for a rich texture.
How do I stop celeriac from turning brown?
Once peeled, celeriac can oxidize and turn brown when exposed to air. To prevent this, immediately place the chopped celeriac in a bowl of cold water with a splash of lemon juice or vinegar until you’re ready to cook it.
Final Words
Mary Berry’s Celeriac Soup is a delightful, creamy dish that’s perfect for any occasion. Its smooth texture and delicate flavor make it a comforting choice for a light meal or dinner starter.
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Mary Berry Celeriac Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Description
Mary Berry’s Celeriac Soup is a silky, flavorful soup made from celeriac, onions, garlic, and vegetable stock. Blended to perfection, this soup is deliciously creamy and can be served with a drizzle of cream for added richness. It’s a simple and sophisticated way to enjoy the unique flavor of celeriac.
Ingredients
- Celeriac (1 large, peeled and chopped): The main ingredient that gives the soup its earthy flavor.
- Onion (1 large, chopped): Adds sweetness and depth to the soup.
- Garlic (2 cloves, minced): Provides a subtle kick and enhances the overall flavor.
- Butter (2 tbsp): For sautéing the vegetables and adding richness.
- Vegetable stock (1 liter): Forms the liquid base of the soup and adds flavor.
- Double cream (100ml, optional): For added creaminess and richness.
- Salt and pepper: To taste.
- Nutmeg (a pinch, optional): Adds warmth and a subtle spice to the soup.
- Fresh parsley (for garnish, optional): Adds a fresh finish to the dish.
Instructions
- Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and translucent.
- Add the celeriac: Stir in the chopped celeriac and cook for another 3-4 minutes, allowing it to absorb the flavors.
- Add the stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the celeriac is tender.
- Blend the soup: Remove the pot from the heat and use a hand blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Stir in the cream and season: Return the blended soup to the heat and stir in the double cream (if using). Season with salt, pepper, and a pinch of nutmeg, if desired.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or as a light starter.
