Celeriac soup with horseradish, lemon and parsley
Serves: 4
Prep time: 30 minsTotal time: 
Recipe by Kathryn Bruton / Recipe photograph by Laura Edwards
Celeriac soup with horseradish, lemon and parsley
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
144Kcal
Fat
4gr
Saturates
1gr
Carbs
17gr
Sugars
7gr
Fibre
10gr
Protein
6gr
Salt
0.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 small leek, trimmed, cleaned and roughly sliced
- 1 garlic clove, roughly chopped
- 1 medium potato, peeled and diced
- ½ tbsp olive oil
- 1 small celeriac, around 600g, peeled and chopped roughly into 1cm cubes
- 2 pared strips of lemon zest
- 750ml vegetable stock
- 1 x 28g pack flat-leaf parsley, stalks reserved and leaves roughly chopped
- 1 bay leaf
- 2 tbsp freshly grated horseradish (or 2 tbsp creamed horseradish from a jar)
- 1 tsp Dijon mustard
- 250ml semi-skimmed milk
- juice of 1 lemon
Step by step
Get ahead
Make the soup a day ahead. Add the lemon juice and parsley just before serving.
- Sauté the leek, garlic and potato in the olive oil and 1 tablespoon of water on a medium heat for 5 minutes, stirring frequently. Add a splash more water if the vegetables stick to the pan.
- Add the celeriac, lemon zest and stock. Tie the reserved parsley stalks and bay leaf together with a piece of string and add to the soup. Bring to a gentle simmer and cook with the lid on for 30 minutes.
-
Five minutes before the soup is finished, remove the herbs and lemon zest. Stir in the grated horseradish, mustard and milk. Simmer for the remaining 5 minutes, and then blend, adding a splash of water or stock if the soup is too thick for you. Season with salt and pepper. Stir the lemon juice and chopped parsley through the soup immediately before serving.TipCeleriac is a great vegetable for creating luxurious bowls of soup like molten velvet. Try putting a sheet of baking paper between the lid and saucepan to stop the steam escaping and the stock evaporating. This intensifies the saltiness of the soup though, so only do it if you are using fresh stock.
