Spinach and Celeriac Soup recipe

Preparation Time: 20 minutes | Cooking Time: 30 minutes

Celeriac lends a creamy, velvety consistency to this brightly coloured soup. Nutmeg and chives add extra flavour, while garlic and onion provide a delicious base.


  • 2 tbsp. oil
  • 1 large onion
  • 1 garlic clove
  • 500g baby spinach, washed
  • 1 celeriac
  • 1 litre vegetable stock
  • 1/4 tsp. nutmeg
  • Salt and pepper
  • Snipped chives to garnish


  1. Thinly slice the onion and mince the garlic clove. Peel the celeriac and cube. Heat oil in a large saucepan and add the onion and garlic. Fry over a medium heat for 5 minutes until the onions are softened, then add the celeriac and veg stock. Simmer for 10-15 minutes or until the veg is tender.

  2. Add spinach. Bring to the boil, simmer for a minute or two, then take off the heat. Blend until smooth with a hand blender. Season to taste with nutmeg, salt and pepper and garnish with chives.

For a lighter, slightly creamier soup, add 200ml cream and stir through before serving. Recipe serves 4-6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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