Celeriac and roasted garlic soup with chives and pine nuts

For a comforting winter soup, celeriac is an ideal ingredient. Toasted pine nuts add texture with each bite, though you could throw over some cheesy croutons too. 

  • Vegetarian
  • Vegan
  • Gluten Free


1 garlic bulb
1½ tbsp essential Waitrose olive oil
1 large onion, chopped
4 essential Waitrose celery stalks, finely diced
½ tsp celery salt
1 celeriac (about 700g), chopped
1 litre fresh vegetable stock
25g pack chives, chopped
50g pine nuts, toasted


1. Preheat the oven to 190˚C, gas mark 5. Cut off and discard the top 1 / 3 of the garlic bulb. Drizzle with ½ tbsp olive oil, season, wrap in foil and roast for 40 minutes.

2. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan. Add the onion, celery, celery salt and a grinding of black pepper, then sauté for 8 minutes. Add the celeriac, stock and 250ml water; simmer for 25 minutes or until very soft.

3. When the garlic is cooked, squeeze the cloves from their skin into the celeriac pan. Purée everything in a food processor or blender until smooth; season. Pour into 4 bowls, scatter with the chives and pine nuts and drizzle over a little extra olive oil, if liked. 

This recipe first appeared in Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 857kJ
Fat 14.9g
Saturated Fat 1.6g
Carbohydrate 12.2g
Sugars 7.1g
Protein 5.8g
Salt 1.2g
Fibre 9.3g

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Sun Jan 01 14:01:00 GMT 2017.