Nigella Celeriac Soup Recipe [GUIDE]

Ah, Nigella. If ever there was a woman who could make peeling vegetables feel like a romantic interlude, it’s her. She doesn’t just cook; she seduces you into the kitchen with words like "unctuous" and "voluptuous". and somehow makes root vegetables seem glamorous. Case in point: her celeriac soup.

Now, celeriac isn’t the sort of thing you find yourself dreaming about. It’s knobbly, grubby and honestly looks like a root vegetable that got into a bar fight. But under that crusty exterior lies a silky, fragrant heart that, when coaxed the Nigella way, becomes the star of a truly elegant soup.

Nigella’s celeriac soup is a quiet luxury. It’s not shouty or flashy. it’s soft, creamy and whisperingly earthy. There’s no bravado, just comfort in a bowl. Think of it as the soup equivalent of a cashmere blanket on a rainy afternoon. I made it one particularly grey January when my soul felt as damp as the weather. This soup didn’t fix everything. but it warmed me up from the inside out and reminded me that even ugly roots can yield something beautiful.

Nigella Celeriac Soup Recipe

Ingredients Needed

Here’s what you’ll want to gather and don’t worry. there’s nothing intimidating here. Everything is gentle, subtle, a cast of calming characters that support celeriac’s quiet brilliance:

• 1 large celeriac (about 750g, peeled and chopped roughly)
• 1 leek, white part only, cleaned and sliced
• 2 tablespoons olive oil (or a dab of butter if you want it richer-Nigella sometimes does both)
• 1 clove of garlic, minced
• 1 litre of vegetable stock (I’ve used chicken stock before when I wasn’t feeding vegetarians-it’s richer)
• Sea salt and freshly ground black pepper
• A splash of cream or a swirl of crème fraîche to finish (optional but strongly encouraged)

And if you’re feeling whimsical, add a sprinkle of chopped chives or parsley on top. Nigella sometimes finishes it with a drizzle of truffle oil if she’s feeling decadent. and honestly, why not?

Equipment Needed

You don’t need a fancy kitchen for this. I made it once in a tiny Airbnb in Yorkshire using a battered old saucepan and a stick blender that sounded like it was powered by moths. Still worked like a charm.

Here’s what you’ll need:

• A large saucepan or soup pot
• Chopping board and sharp knife
• Wooden spoon
• Blender or immersion stick blender (immersion is easier, less mess)
• Peeler (though truthfully, I sometimes just hack at the celeriac with a knife. those gnarly bits are tricky)

Optional but lovely:

• A ladle, for that comforting final scoop into bowls
• A swirl spoon (aka any spoon that helps you feel like Nigella while drizzling cream)

Instructions To Make Nigella Lawson’s Celeriac Soup

Alright, ready? Set the mood first. this is not fast food, this is slow, soft, warming kitchen time. I usually put on some Leonard Cohen or an old jazz record. Maybe pour a glass of wine. You deserve it.

1. Prep the veg: Peel your celeriac. This can be a bit of a battle. don’t be discouraged. Just cut off the ends and slice away the skin like you’re whittling. Then cube it into roughly equal chunks so it cooks evenly.
2. Soften your aromatics: In your large saucepan, heat the olive oil (and/or butter) over medium heat. Add the sliced leek and garlic. Let them sweat gently until soft and fragrant. No browning-we’re going for tender, not toasted.
3. Add the celeriac: Tumble in the cubes. Stir to coat them in the buttery, garlicky goodness. Let them mingle with the leek for a few minutes.
4. Pour in the stock: Add enough to just cover the vegetables. Bring it to a gentle boil, then reduce the heat, cover and let it simmer for about 30 minutes. until the celeriac is meltingly soft when poked with a knife.
5. Blend: Either use an immersion blender right in the pot (so satisfying) or carefully ladle the soup into a blender and whizz until smooth. You’re going for silky, not gritty.
6. Season and serve: Taste and adjust salt and pepper. Pour into bowls. Drizzle with cream or crème fraîche, scatter herbs, maybe a whisper of truffle oil. Sit down, spoon in hand and sigh contentedly.

What I Learnt

Making this soup taught me more than just how to wrangle celeriac. It was a reminder that simplicity, when done with care, is powerful. There are no bold spices here, no dramatic techniques. just quiet, patient cooking. And the result is… comforting in a way I didn’t expect.

I also learnt not to judge a vegetable by its cover. Celeriac is a gnarly beast but inside it’s mellow and subtle, almost sweet. I’d ignored it at the grocery store for years. Now, I actively seek it out in winter and cradle it like a prize.

Also, it taught me to slow down. Soup isn’t fast food. It asks you to chop slowly, stir gently, taste mindfully. You can’t rush it. and that’s kind of the point. In a world that always wants faster, louder, more. this soup whispers: enough.

FAQs

Can I Use A Different Vegetable Instead Of Celeriac?

If you’re not into celeriac, you can definitely substitute it with something like parsnip or even cauliflower. They won’t give you the exact earthy vibe of celeriac, but the texture and flavor will still work beautifully. I’ve tried it with parsnip on a rainy day, and it was pretty comforting!

How Can I Make Nigella’s Celeriac Soup More Creamy?

Nigella’s recipe already has a bit of cream to it, but if you want an even richer texture, try adding a splash more double cream or even some whole milk while blending. For a dairy-free version, coconut milk is a dreamy alternative that still gives you that velvety feel. I did that once when a friend came over, and it turned out to be a hit!

Can I Freeze Nigella’s Celeriac Soup For Later?

Oh, definitely! This soup actually freezes really well. Just let it cool to room temp, pop it in an airtight container, and you’re good to go. When you reheat it, maybe add a dash of cream or a squeeze of lemon to freshen it up a bit. I’ve always got some in my freezer for those ’I can’t be bothered to cook’ days!