Recipe: Celeriac and Mushroom Soup

As I write this, a delicate autumnal mist hangs over the field behind my house. Autumn is just about upon us, and the world is starting to feel beautiful, mysterious and very cosy. And, of course, this means soup season has officially begun.

‍

But let’s face it: soup can be boring. It’s easy to fall into the trap of whipping up or buying a batch of carrot and coriander because it’s easy, and we know we like it. But there’s an abundance of vegetables in the UK that are often ignored when it comes to soup. Celeriac tops that list. With its awkward, ugly shape, it’s not exactly an inspiring vegetable. But what it lacks in looks, it makes up for in flavour. Its nutty, sweet celery tang is ideal for hearty, flavoursome food. This soup recipe gives celeriac the chance to shine and the mushrooms enhance its magic. Find my recipe below and welcome the cosy season with open arms and some tasty, nourishing food.

‍

Ingredients 

‍

• 500g porcini mushrooms chopped
• 2 handfuls of Porcini Mushrooms sliced for soup topping
• 600g celeriac – cut off the outer skin and cut into chunks about 2cm thick
• 2 garlic cloves minced
• unsalted butter
• 1 leek, use the white part only and cut into rings
• ½ litre vegetable stock
• 800ml almond milk or oat milk
• 300 ml crème fraiche
• sprig of thyme for garnishing 

‍

Method 

• Start by melting 2 tablespoons of butter over medium heat
• Once melted, add the leeks, onions, mushrooms and diced celeriac to cook until they’ve softened
• Next add the garlic and cook until fragrant, basically just a minute or two
• Pour in the stock and bring it to a boil, then reduce the heat until it’s at a simmer. Let it cook until the celery root is soft and tender, about 25 minutes. Then, add in the cream and let it simmer for a few more minutes
• Blend everything together in the pot with a hand blender. If it feels a little thick, carefully add boiling water, little by little until it reaches a consistency your happy with
• Lastly, with a dollop of butter fry up your button mushrooms. Then serve the soup with the mushrooms on top, a small swirl of crème fraiche and a sprig of thyme.

‍

‍

Enjoy!

‍