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Creamy Celeriac soup

By Lorraine Kelly

Creamy celeriac soup


  • 3kg celeriac
  • 3 white onions
  • 5 cloves of garlic
  • 150g butter
  • 50ml olive oil
  • 250ml double cream
  • 2l vegetable stock
  • 1 sprig of rosemary
  • 250ml milk
  • Salt
  • Pepper


  1. Peel the celeriac and onions and cut them into 2-3cm chunks. Try to make them all roughly the same size so they cook evenly. Peel the garlic cloves and lightly crush them.
  2. In a large based saucepan add the oil and butter, then place on a medium heat. Once the butter has melted, add the celeriac, onion and garlic then fry gently for 5-6 minutes until they start to soften. Season with salt and pepper, and throw in a sprig of rosemary.
  3. Add the vegetable stock and milk (make sure they're hot so you don't cool everything down) and cover with a lid. Allow to simmer for 20-25 minutes, or until the vegetables have cooked through and are completely soft.
  4. When the soup is ready to be blended, take off the heat and remove the rosemary stalk. Pour in the double cream and blend until smooth.
  5. Check the seasoning and serve immediately. 

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