Celeriac, Orange & Rosemary Soup Recipe | Abel & Cole
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Celeriac, Orange & Rosemary Soup
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Prep: 15 mins
Cook: 25 mins
Get back to your roots with this celeriac and rosemary soup with plenty of zing courtesy of your organic orange.
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130 kcal
(per portion)
Ingredients you'll need
  • 1 celeriac
  • 1 celery stick
  • 1 onion
  • 2 garlic cloves
  • A handful of rosemary, leaves only
  • 1 orange
From your kitchen
  • 1 tbsp olive oil
  • 1 ltr boiling water or homemade stock
  • Sea salt and freshly ground pepper
You'll need
Step by step this way
  • 1.

    Carve off the outer bit of your celeriac with a knife (it’s too tough for peelers). Cut into a 3 cm dice. Thinly slice your celery. Peel and finely chop your onion. Peel and chop your garlic. Finely chop the leaves from your rosemary.

  • 2.

    Get a large pot hot. Add 1 tbsp of oil. Add your veg. Season well. Sizzle for 5 mins, so there’s a hint of colour to the veg. Add the orange zest and juice.

  • 3.

    Cook the veg till it has a sticky glaze. Pour in enough stock or water to cover. Bring to the boil. Lower heat. Simmer till all the veg is soft, about 20 mins.

  • 4.

    Blend the soup till smooth. Add more boiling water or stock till it’s as thin as you like. Taste. Tweak seasoning. Sizzle a few rosemary leaves till just crisp. Scatter over the top. Serve.

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