Mary Berry Celeriac Soup Recipe

Mary Berry Celeriac Soup is a smooth, comforting, and elegant bowl of warmth—perfect for chilly days, light lunches, or as a refined starter for dinner parties. Celeriac brings a mild earthy sweetness, a hint of nutty flavour, and a naturally creamy texture that blends beautifully without needing much cream.

What Is Mary Berry’s Celeriac Soup?

Mary Berry Celeriac Soup is a velvety puréed soup made from celeriac, potatoes, onions, stock, and cream. It blends into a smooth, pale soup with a light earthy flavour, making it ideal as a cosy winter dish or an elegant starter.

Other Popular Mary Berry Recipes

• Mary Berry Gingerbread House
• Mary Berry Shortcrust Pastry
• Mary Berry Chicken Liver Pâté
• Mary Berry Beef Chow Mein

Why This Recipe Is Worth Trying

• Naturally creamy texture – Celeriac blends into a silky, luxurious soup.
• Simple ingredient list – Most ingredients are everyday pantry staples.
• Healthy yet comforting – Rich taste without needing much cream.
• Perfect make-ahead dish – Stores and reheats beautifully.
• Versatile serving options – Great with crusty bread, herbs, or toppings.

Essential Ingredients to Make Mary Berry Celeriac Soup

• 1 medium celeriac (about 600–700g), peeled and diced – Main flavour and texture.
• 1 large potato, peeled and chopped – Adds body and creaminess.
• 1 large onion, finely chopped – Brings gentle sweetness.
• 2 garlic cloves, crushed – Adds aromatic depth.
• 1 litre vegetable or chicken stock – Forms the base of the soup.
• 150ml double cream – Gives a rich finish (optional).
• 2 tablespoons butter or olive oil – For sautéing.
• Salt and black pepper – To balance the flavour.
• Fresh parsley or chives – For garnish.

Handy Kitchen Tools for Best Results

• Large saucepan – Allows even simmering.
• Sharp knife – Essential for prepping celeriac.
• Immersion blender or jug blender – For achieving a smooth texture.
• Ladle – To serve neatly.
• Peeler – Helps remove celeriac’s tough outer skin.

Step-by-Step Guide to Making Mary Berry Celeriac Soup

Step 1 — Prepare the vegetables

Peel the celeriac and potato, then cut them into even chunks. Chop the onion and crush the garlic.

Step 2 — Sauté the aromatics

Melt the butter or warm the oil in a large saucepan. Add the onion and garlic and cook until soft and fragrant.

Step 3 — Add celeriac and potato

Tip in the chopped celeriac and potato. Stir for a minute to coat everything in the butter.

Step 4 — Pour in the stock

Add enough stock to cover the vegetables. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the celeriac is tender.

Step 5 — Blend the soup

Use an immersion blender to purée the soup until silky smooth. Add cream if using.

Step 6 — Season and adjust consistency

Stir in salt and pepper. Add extra stock or water if you want a thinner texture.

Step 7 — Serve warm

Ladle into bowls and garnish with parsley, chives, or a swirl of cream.

What I Got Wrong (And How I Fixed It)

• Soup too thick – Adding extra stock loosened the texture perfectly.
• Flavour too mild – Increasing seasoning and adding a garlic clove fixed it.
• Blender leaving lumps – Blending longer created a velvety finish.
• Soup turning brownish – Covering the pot while prepping vegetables kept celeriac from oxidising.

Healthier Version of Mary Berry Celeriac Soup

• Replace cream with Greek yoghurt or leave it out entirely.
• Use olive oil instead of butter.
• Choose a low-sodium stock.
• Add extra celery or leeks for a nutrient boost.
• Swap potatoes with cauliflower for fewer carbs.

Ingredient Substitutions for Mary Berry Celeriac Soup

• Use parsnips in place of potatoes for added sweetness.
• Swap chicken stock with vegetable stock to make it fully vegetarian.
• Replace cream with coconut milk for a subtle twist.
• Add nutmeg or white pepper for extra flavour.
• Mix in leeks for a deeper aromatic base.

Pairing Ideas: What to Serve With Mary Berry Celeriac Soup

• Warm, crusty bread – A classic pairing.
• Garlic croutons – Adds crunch and flavour.
• Cheese toasties – Make a hearty lunch.
• Fresh green salad – Lightens the meal.
• Smoked salmon – For a more elegant starter.

Expert Tips to Make Perfect Celeriac Soup

• Peel generously because celeriac skin is tough and fibrous.
• Cut pieces evenly, so they soften at the same time.
• Blend thoroughly for a velvety finish.
• Taste before serving since celeriac needs proper seasoning.
• Add cream at the end to prevent splitting.
• Use fresh stock for the cleanest flavour.
• Serve hot because the soup thickens as it cools.

Creative Ways to Customize Mary Berry Celeriac Soup

• Add an apple for a hint of sweetness.
• Blend in roasted garlic for a deeper flavour.
• Top with crispy bacon for a savoury finish.
• Swirl pesto on top for colour and freshness.
• Mix in blue cheese for a richer taste.

Storing Mary Berry Celeriac Soup the Right Way

• Store in the fridge for up to 3 days.
• Freeze in portions for up to 2 months.
• Reheat gently to maintain smoothness.
• Keep without cream for the best freezing results.
• Stir well after reheating, as it thickens when cold.

How to Reheat Mary Berry Celeriac Soup (If Needed)

• Warm on the stovetop over medium heat until simmering.
• Microwave in 1-minute bursts, stirring between each.
• Add a splash of stock or water if it becomes too thick.

Nutritional Breakdown (per serving)

• Calories: ~190
• Carbohydrates: 18g
• Fat: 10g
• Protein: 3g
• Fibre: 3g
• Sugar: 4g

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FAQs

Why does my celeriac soup taste bland?

Celeriac has a naturally mild flavour, so proper seasoning is essential. Adding enough salt, using a good-quality stock, and including aromatics like garlic or leeks helps deepen the flavour. A small splash of cream at the end also enhances richness.

How do I make my celeriac soup perfectly smooth?

Blend the soup thoroughly with an immersion blender or a high-speed jug blender. If any small fibres remain, strain the soup through a fine sieve for an ultra-silky finish.

How do I stop celeriac from turning brown while preparing the soup?

Celeriac oxidises quickly after cutting. To keep the colour bright, place the chopped pieces in a bowl of cold water with a squeeze of lemon until you’re ready to cook.

Can I freeze Mary Berry’s celeriac soup?

Yes. Freeze it without adding cream for the best texture. It keeps well for up to 2 months. Add cream only after reheating to maintain smoothness and avoid splitting.

Wrapping It Up

Mary Berry Celeriac Soup is a wonderfully simple yet elegant dish that highlights the gentle, earthy sweetness of celeriac. With its creamy texture and minimal ingredients, it’s a satisfying choice for weeknight meals or special occasions