VegBox Recipes

Carrot And Celeriac Soup

The sweetness of sauted carrots and onions balance the pungence of the celeriac in this carrot and celeriac soup recipe. The coriander leaves give the finished soup a real lift, turning it into a filling autumn or winter treat.
 
 

Ingredients

Serves 4

1 medium celeriac
5 - 6 medium carrots
2 medium onions
4 medium potatoes
1 tablespoon vegetable oil
1 litre vegetable stock (or water plus a stock cube)
1 bay leaf
2 tablespoons fresh coriander leaves, chopped
 

Method

  1. Not the prettiest of vegetables... Peel the celeriac with a sharp knife. Peel the celeriac with a sharp knife. Cut into slices and plunge into boiling water. Boil for 3 minutes then drain. Discard the water. (This helps reduce the bitterness of the celeriac).


  2. Peel the potatoes and chop into 2cm (¾ inch) cubes. Peel the onion and chop roughly. Scrub the carrots and chop into 2cm pieces.

  3. Heat the oil in a large pan and add the onions, carrots and potatoes. Coat with oil. Cover and saute for 5 minutes, until the onions are starting to soften. Note: this helps bring out the sweetness and counteract the pungence of the celeriac.

  4. Add the celeriac, the bay leaf and the stock. Cover and simmer for 15 / 20 minutes, until the vegetables are soft.

  5. Liquidise the soup wellRemove the bay leaf and discard.

  6. Add the coriander leaves and liquidise the soup until smooth. Season with salt & pepper to taste.





Serve as it is or garnish with a little natural yoghurt or double cream.


 

Time From Cupboard-To-Table

30 minutes
 

Notes & Variations on Carrot And Celeriac Soup

This soup freezes well.

If you don't have coriander or bay leaves, experiment with your favourite herbs.
 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Celeriac Recipes

Denise Tolson's Bramley, Cox and Celeriac Dish
This recipe was provided to us by Denise Tolson (of Jerusalem Artichoke fame!). She got it from her mum. We love it because it uses not one but TWO types of apple, and unlike our other celeriac and apple recipe, this one is really quite luxurious. Enjoy!

Thanks to The Bramley Apple Information Service for the photo.
Root Vegetable 'Crumble' with Cheesy Topping
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
Celeriac Soup
The flavour of this soup is subtle, but it gives you a chance to enjoy the celeriac, rather than masking its flavour.
Celeriac and Apple Bake
Celeriac can be a much-misunderstood vegetable.

Not only does it look, quite frankly, odd, but if you chop it and boil it, it looks just like potato, which can give the unsuspecting a bit of a taste shock!

This recipe uses a delicious combination of celeriac with apple, to create a sweet, warming winter bake. It's a great way of introducing celeriac to fussy eaters or just those who fancy a change.
Potato & Garlic Celeriac Mash
Using celeriac with the potatoes makes a nice change from 'just' mashed spud. Celeriac is a useful source of winter vitamins and minerals and the garlic is a known immune system booster. This is a lovely side dish, if you fancy trying something a little different.
Beetroot and Celeriac Gratin
This recipe for beetroot and celeriac gratin is on test - but still available for you to try. Why not give it a go?
 
 

Carrot Recipes

Satisfying Salad of Carrot, Beetroot and Balsamic Vinegar
This fabulous combo was sent into us by Karina L in New Zealand. Karina says:

"I saw a woman eating it one day and it looked scrummy so I asked her what it was. It's a very good liver cleanser, apparently!"

We love that you asked her what it was, Karina, and we're delighted that you did.
Broad Beans Quinoa
This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.
Sprouting Broccoli Stir Fry
This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. Its a really quick meal just 10 minutes yet is filling and tasty.
Spicy Butternut Squash Soup

DELICIOUSLY SPICY BUTTERNUT SQUASH SOUP

Butternut squash has such a sweet taste and beautiful texture and this delightfully simple recipe will make a very special ingredient even more divine, with a touch of spice!

And why not give your squash soup a twist by adding a handful of nachos and a generous sprinkling of grated cheese as a topping.

Thai Style Squash Curry
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
Mini Carrot Cakes
This carrot cake recipe takes just ½ an hour from start to eating and they're really easy to make. Kids love them and the grown-ups don't take much persuading either! So if you've got some carrots to use up, it's time to get baking. Top tip: These are great for Hallowe'en or a bonfire night party!
 
 

Potato Recipes

Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.

Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.
Aubergine & Potato Bake

AUBERGINE & POTATO BAKE, TOPPED WITH CHEESE

Recipe shared by Sybil - a Vegbox Recipes reader.

Tasty and simple dish of aubergine and potatoes, baked with cheese. Serve with salad and crusty bread for a light vegetarian meal, or serve as an accompaniment to meat and fish. This can be refridgerated and reheated the next day.

Vegetarian Moussaka

TRADITIONAL GREEK DISH TOPPED WITH AUBERGINE AND POTATOES

This classic Greek dish of subtly spiced mince and tomatoes, topped with potatoes, aubergine and cheese, is easily transformed into a vegetarian dish. Simply replace the mince with a vegetarian alternative such as Quorn, or lentils.

Vegetarians will rave about it, and meat-eaters looking for a healthy alternative will love it!

Our easy to follow recipe is for an 8 x 10 dish that will provide 6 portions. This dish will taste just as good the next day, so its ideal for preparing in advance and refridgerating, or for saving leftovers.

Serve with salad or fresh vegetables.

Pink Mash
This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go? Thanks to Natasha Mangion for sending this in!

Natasha says: "My friend Karen & I went through a stage where we were interested in Chakras and colour therapies and we used to experiment with what we called 'Chakra Cooking'. This recipe is both fun and Very colourful and really gets you in touch with your Base Chakra which is Red.

I just like it because it's an interesting way to liven up mashed potato and it really looks striking!! Nice and bright on those dark winter days!

It's also a great way to get kids to eat veg."

Beetroot Soup (Borscht)
This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware its staining potential!
The potatoes are optional and aren't usually included in the traditional Borscht recipe, but they help thicken the soup, which makes it less messy for kids to eat.
Warm Beetroot, Broad Bean and Potato Salad
This recipe was submitted by Karen L, who says:

"I looked in my fridge and had a lot of the above and didn't know what to do with it all. I'm sorry I don't measure the ingredients I just bung it all together and its what I have to hand, however the result is a very tasty mess! I used to hate broad beans, having been forced to eat them as a child, but i find if they are skinned they are actually quote tasty. Its nice to eat a meal were all the ingredients were grown on my allotment."

You put us to shame, Karen - this is a wonderful creation and all the more exciting given that you grew all the ingredients!
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge