Page title and description
Soups & stews
Celeriac, pear and rosemary soup
The only difficult thing about this smooth, nutty-sweet winter soup is peeling the knobbly celeriac. It's good for vegans because the blended veg give a lovely creaminess without resorting to dairy. If you're a soup purist, sieve the soup after blending to remove any little bits of rosemary.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 medium celeriac, peeled and diced
- 2 small pears, peeled, cored and deseeded
- 1 sprig of fresh rosemary, leaves only
- 1.2 litres veg stock
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
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Step 1
Heat the oil in a large pan, then add the onion and fry gently for 8-10 minutes, until soft.
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Step 2
Add the celeriac, pears, rosemary and stock, and season. Bring to the boil, reduce the heat and simmer for about 20 minutes, until the veg is soft. Use a food processor or blender to blitz to a purée, and reheat to serve.