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Celeriac & Spinach Soup


2 tablespoons butter or extra-virgin olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1 large celeriac bulb, peeled and cubed
1 potato, cubed
4-8 cups broth (depending on how thick you want it; start with 4)
1 large bunch, spinach, washed, stemmed, coarsely chopped
Salt and fresh ground pepper, to taste
Yogurt or sour cream, for garnish
10 chives, chopped for garnish


  1. Melt the butter in a soup pot over medium heat. Add the onion and cook for about 5 minutes or so until the onion has softened but has not yet browned. Add garlic and cook 1 minute more.
  2. Add the celeriac and potato and stir to coat with the onion mixture. Pour in the broth. Bring to the boil, then reduce heat and simmer gently until the celeriac is tender.
  3. Add the spinach, salt, and pepper and stir well. Increase the heat and bring back to the boil, then remove pot from the heat.
  4. Purée it in the pot with an immersion blender. Taste for seasonings. If you desire thinner soup add more broth 1 cup at a time and blend again. Reheat the soup, if necessary.
  5. Serve the soup with a dollop or two of yogurt or sour cream and chives on the top.

Note: You don’t have to purée the soup if you preferring a chunky-textured soup.