Celeriac Soup with Truffle Oil

Preparation info
  • Serves


    as a main
    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

Celeriac has a wonderfully distinctive flavour, which is best left more or less on its own to be the star of the show. When it is blended at high speed it becomes silky and creamy. It’s the perfect autumnal lunch, warming and delicious with a chunk of crusty bread and a drizzle of good-quality truffle oil.


  • 2 tbsp vegetable oil
  • 1 small onion, diced
  • 250 g cele


  1. Heat the vegetable oil in a large saucepan over a medium heat, add the onion and cook until soft and translucent. Add the celeriac and celery to the pan and continue to cook for a few minutes until they start to sweat. Add the stock with a few good twists of pepper. Bring to the boil, then turn down the heat and simmer gently for 20–30 minutes until the celeriac is soft.