Cooking has always felt like an art of discovery for me, especially when I stumble across a recipe that feels both comforting and unexpected. This is exactly what happened when I tried Nigella Lawson’s Celeriac Soup for the first time.
There’s something magical about how a simple vegetable like celeriac, which most people wouldn’t give a second glance in the produce aisle, can be transformed into a silky, comforting soup. It’s one of those dishes that feels like a hug in a bowl-perfect for a rainy afternoon or those colder evenings when you want something that wraps around you like a soft blanket.
But let’s be real, I wasn’t always a fan of celeriac. I’d seen it in the grocery store before, and it had always struck me as a bit intimidating. It’s knobby, rough-skinned, and looks like it might be a piece of driftwood rather than something edible. But when I found Nigella’s recipe, I felt curious. After all, if anyone could make an overlooked vegetable shine, it would be her.
So, I gathered the ingredients and gave it a go. The result was a surprisingly delicate soup that didn’t just taste like it came out of a high-end restaurant, but it also had a richness that made it feel utterly homemade.
Nigella Lawson’s Celeriac Soup Recipe
The thing I love about Nigella’s approach to cooking is how she manages to elevate simple ingredients into something extraordinary, without making the process feel intimidating. Her Celeriac Soup is a perfect example of this-a few humble ingredients, some time, and care, and you end up with a dish that feels like it belongs at a dinner party, but it’s simple enough to make any day of the week.
What I love most about this recipe is that it’s all about bringing out the earthy sweetness of celeriac without overwhelming it with too many competing flavors. The balance is impeccable, with a slight creaminess that makes each spoonful feel like a treat, but without the heaviness that you sometimes get with cream-based soups.
Ingredient List
The ingredients list for Nigella’s Celeriac Soup is refreshingly short and simple, and I could almost guarantee you already have a good portion of these in your kitchen. Here’s what you’ll need:
- Celeriac (1 medium, peeled and chopped): This is the star of the show, so don’t be tempted to substitute it for something else. The celeriac provides a mild, earthy flavor that’s both nutty and slightly sweet once cooked.
- Onion (1 large, chopped): The onion adds a soft, aromatic base that blends beautifully with the celeriac.
- Butter (50g): While olive oil could work as a substitute, the butter gives the soup a richness that’s hard to beat.
- Vegetable Stock (1 liter): This is what brings everything together. A good, flavorful stock adds depth without overshadowing the celeriac’s delicate taste.
- Garlic (2 cloves, minced): Just a hint of garlic brings out the savory aspect of the soup without overpowering it.
- Bay Leaf (1): A bay leaf infuses the broth with a subtle, herbal note that balances the soup.
- Salt and Black Pepper: These are essential to enhance the flavors, but don’t go overboard.
- Double Cream (a small amount, optional): Nigella suggests adding this for a little extra richness at the end, but I’ve found that the soup is perfectly satisfying without it. If you want that velvety finish, it’s a great addition, though.
How To Make Nigella Lawson’s Celeriac Soup?
Making this soup couldn’t be simpler, which is part of the magic of it.
- Prep the Vegetables: Start by peeling the celeriac. This step can be a little tricky because of the gnarly shape of the vegetable. I like to use a sharp knife, cutting off the rough outer layer, and then slicing it into chunks. The chunks don’t have to be perfect-just uniform enough so they cook evenly. Chop the onion and mince the garlic while you’re at it.
- Sauté the Aromatics: Melt the butter in a large pot over medium heat. Once it’s nice and foamy, add the chopped onion and a pinch of salt. Let it cook for about 5 minutes until it softens and becomes translucent. Then, add the minced garlic and bay leaf and cook for another 2 minutes. The aroma here is already so inviting-you’ll know you’re off to a good start.
- Add the Celeriac: Now toss the celeriac pieces into the pot and stir everything together. Let the celeriac cook for about 5 minutes, just enough time to let it soften a little and start absorbing all those delicious flavors from the onions and garlic.
- Pour in the Stock: Add the vegetable stock, bring the mixture to a boil, and then lower the heat to a simmer. Let it cook for 25-30 minutes, or until the celeriac is tender when poked with a fork.
- Blend the Soup: Once the celeriac is soft and cooked through, remove the bay leaf, and then use an immersion blender to purée the soup until it’s smooth. If you’re like me and don’t own an immersion blender, a regular blender works just as well. Just be careful-let the soup cool slightly before transferring it in batches, so you don’t end up with hot soup splattered all over the kitchen.
- Finish the Soup: Taste the soup and adjust the seasoning with salt and pepper as needed. If you’re adding cream, swirl it in now to give the soup that silky texture.
- Serve: Ladle the soup into bowls and enjoy. I like to top mine with a drizzle of cream and a sprinkle of fresh herbs (parsley works great), though it’s just as good on its own.
Things I Learned
Making Nigella’s celeriac soup taught me a few things I didn’t expect. For one, celeriac is a vegetable with a depth of flavor that’s far more complex than I’d assumed. While it has the earthiness of root vegetables like potatoes and carrots, it also has a sweetness that’s hard to pin down. It’s a subtle taste, but it builds as the soup simmers, almost like a slow revelation of its full potential.
Another thing I learned is the importance of cooking the aromatics-onion, garlic, and bay leaf-slowly and with patience. Those first few minutes of sautéing are what give the soup its depth. If you rush through them, you lose that richness that makes this soup so comforting.
Finally, I learned that simple doesn’t always mean boring. In fact, I think this soup proves that sometimes the best meals come from just a few well-chosen ingredients that are treated with care. You don’t need to overcomplicate things; just focus on letting the ingredients shine.