Celeriac Soup with Smokey Mushrooms

Our large, knobbly celeriac are finally back in season, perfect for all your winter soups and stews. If you haven’t tried celeriac before, it is a delicious and versatile vegetable which tastes like a cross between celery, parsnip and potato. As well and soups and stews, it is stunning raw in creamy salads like remoulade. You can also roast it or bake it in a gratin. We love pairing it’s sweet, herby, mild flavour with something strong flavoured like capers or these salty, smokey mushrooms. Give it a try and do share your favourite celeriac recipes in the comments, we are always looking for inspiration.

Liz x

Ingredients (serves 6)

For the soup:

  • 1 tbsp oil
  • 1 white onion, peeled & diced
  • 4 cloves of garlic, peeled & sliced
  • 3 sticks of celery, sliced
  • 1 celeriac, peeled & cubed
  • 1 stock cube or 1 tbsp bouillion powder
  • 1 tbsp dried thyme
  • salt and pepper to taste

For the smokey mushrooms:

  • 1 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 300g chestnut mushrooms, thinly sliced


  1. Put a kettle on to boil with 1 liter of water. Then, in a large soup pot, sauté the onion, garlic, celery and celeriac with the oil and a sprinkle of salt and pepper. After 5 minutes the vegetables should be slightly softened.
  2. Add the thyme, crumble in the stock cube and pour in the freshly boiled water. Give the pot a stir then get the lid on and simmer the soup for 15 minutes or so until the celeriac is soft enough to blend.
  3. Meanwhile, mix together the maple, soy, oil, garlic, pepper and smoked paprika in a bowl. Tumble in the sliced mushrooms and mix well to coat each slice in the marinade. Scrape the mushrooms into a large frying pan and stir fry until hot and beautifully browned.
  4. Blend the soup and taste for seasoning. Add more salt or pepper as needed then serve in bowls topped with the smokey mushrooms. Enjoy.