Celeriac Soup with Coriander and Chilli
Warm, creamy, and bursting with bold flavors, this celeriac soup with coriander and chilli is a perfect balance of comforting and zesty. Featuring the earthy sweetness of celeriac, the velvety smoothness of potatoes, and a subtle kick from fresh red chilli, this soup is elevated further with fresh coriander for a bright herbal note. Sautéed garlic and onion form a savory base, while optional cream or coconut milk adds an indulgently rich texture. Whether you’re looking for a cozy weeknight dinner or an elegant starter, this soup is easy to make in just 50 minutes and can be customized to your spice preference. Garnish with fresh coriander, a drizzle of olive oil, or an extra chilli slice, and serve it with crusty bread for a complete, satisfying meal. Perfect for vegans if prepared with coconut milk, this recipe is a must-try for lovers of hearty, flavorful soups!
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Recipe Information
Ingredients
- 1 large (about 600g) celeriac
- 2 medium (about 300g) potatoes
- 1 large onion
- 3 garlic cloves
- 1 litre vegetable stock
- 20 grams fresh coriander leaves
- 1 small red chilli
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 100 ml cream or coconut milk (optional, for a richer texture)
Instructions
Peel the celeriac and potatoes, then dice them into roughly 2cm cubes.
Finely chop the onion, garlic, and red chilli. Be sure to deseed the chilli if you prefer a milder soup.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the diced celeriac, potatoes, and the chopped chilli to the pot, stirring everything together. Cook for another 5 minutes, stirring occasionally, to let the vegetables slightly caramelize.
Pour the vegetable stock into the pot and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for 25-30 minutes until the celeriac and potatoes are tender.
Roughly chop the fresh coriander leaves, reserving some for garnish if desired.
Using a hand blender or a countertop blender, purée the soup until smooth and velvety. (Work in batches if using a countertop blender to avoid overfilling.)
Stir in the chopped coriander and taste for seasoning. Add salt and black pepper as needed.
If you prefer a creamier texture, stir in the cream or coconut milk just before serving, and gently warm through without boiling.
Ladle the soup into bowls and garnish with reserved coriander leaves, a drizzle of olive oil, or a few slices of fresh chilli for extra heat. Serve hot with crusty bread or croutons.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 9.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
