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Cream of Celeriac Soup | The Hedgecombers

Comforting Cream of Celeriac Soup

Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 6


  • Olive oil
  • 1 onion chopped
  • 1 bay leaf
  • 1 teaspoon dijon mustard
  • 1/2 litre stock or water and stock cube
  • 1 celeriac weighing over 1 kilo peeled and chopped
  • 1 floury potato peeled and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 can coconut milk top 2 inches of cream skimmed off and put aside
  • Another 1/2 teaspoon dijon mustard
  • Up to 1/2 litre of boiling water to thin the soup to your preferred thickness


  1. On a gentle heat sweat the onion and bay leaf for 15 - 20 minutes, being careful not to colour or crisp the onions at all.
  2. When they are translucent and smell sweet, add in the teaspoon dijon mustard and just let that fry for 30 seconds to release the flavour.
  3. Pour in the stock (or water and stock cube) and add the celeriac and potato. Pop on the saucepan lid and let simmer for around 20 minutes or until the veggies are soft.
  4. Remove the bay leaf and season with the salt, pepper, coconut milk and another 1/2 teaspoon of dijon mustard.
  5. Whizz in the blender and when perfectly smooth pour back into the saucepan. At this point you'll have a puree and if that is how you like it, then perfect! However, I like my soups a little on the thin side so I added 1/2 litre of boiling water to get it just right.
  6. Serve in bowls or mugs and top with a little of the reserved coconut cream from the top of the can. Delish.