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Celeriac Soup

Serves: 4 | Prep time: 5 minutes | Cooking time: 40 minutes | Cooking Skills: Simple

This Honestly Healthy Celeriac Soup is simple enough to make when in a rush, but delicious enough to serve for a dinner party. Celeriac is one of my all time favourite vegetables, making this a hearty and filling, highly alkaline soup. This recipe is from my book 'Honestly Healthy for Life.' 


  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1tbs vegetable Bouillon powder
  • 800ml (2 ¼) cups water
  • 1 bulb of fennel (quartered and roasted at 175°C for 30 minutes)
  • 3tbs Sunflower Oil
  • 900g celeriac chopped into 2cm cubes
  • 400ml coconut milk
  • 1tbs umeboshi plum
  • Zest of 1 orange


  1. In a pan on a medium heat, sauté your chopped onion and garlic for 2 minutes, or until the onions are translucent. Dissolve the Bouillon powder in 50ml of water and add to the pan, simmering on a medium heat, for a further 2 minutes.
  2. Add a further 240ml of water and leave to simmer for another 2 minutes. Next, drop your chopped celeriac & roasted fennel into the pan and cover with the remaining water. Leave to cook on a medium heat for 40 minutes, until the vegetables have softened and the celeriac can be crushed with the back of your spoon.
  3. Add your coconut milk and your umeboshi plum.
  4. Transfer the mixture to a high speed blender, and blitz until completely smooth. Serve with grated zest of orange over the top.

Shop your celeriac soup ingredients here;

Organic Bouillon Powder


Buy the book here



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