Celeriac and Carrot soup

I’ve been getting celeriac for a few weeks now in my veggie box and am starting to get into them. The first few week I simply steam themed and then mashed them up, providing a very nice base to a salmon or tuna dish. However, I’ve starting pushing the boundaries a bit and trying to find what flavours go with this interesting looking vegetable and I came up with this soup on Monday. I’m loving it.

Celeriac is very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6, Magnesium, Potassium and Manganese, and a very good source of Vitamin C and Phosphorus.

I find I use a knife to take off the skin and root bits. I then chopped it up into cubes for roasting, steaming etc

Celeriac and Carrot soup

Celeriac and Carrot soup


  • 1 onion (chopped)
  • 4 cloves of garlic (crushed)
  • 3 carrots (chopped)
  • 3 small celeriac (chopped)
  • 2 tins of cannellini beans
  • 1 tin of coconut milk
  • 2 teaspoons of cumin (ground or seeds)
  • 2 teaspoons of coriander (ground or seeds)
  • 2 teaspoon of mustard seeds
  • 1 liter of chicken stock or boiling water
  • 1/2 inch ginger
  • Sea salt and black pepper


  1. If you are using whole seeds, warm them in a dry pan for a few minutes and then grind them in a spice grinder (I simply use a coffee grinder).
  2. Saute the onions in a little water for about 10 mins. Then add all of the spices, ginger and garlic and give a good stir. Add in the veggies and stir well, adding the boiling water or stock. Season with a little salt and pepper. Bring to boil and then simmer for about 20-30 mins or until the carrots are soft (I find chopping the veggies quite small really speeds up cooking time).
  3. Add the cannellini beans and the coconut and bring back to a simmer. Blitz in a food processor or with a hand blender.
  4. Serve hot with some fresh brown bread.
  5. Wheat free, gluten free, sugar free, dairy free


My optimal Self Care Food Plan restores love and balance to your meal times.


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