Creamy celeriac soup with gremolata

Creamy celeriac soup with gremolata

Total time:


Preparation time:


Cooking time:







  • 500g celeriac
  • 1 medium onion
  • 1 tsp rapeseed oil
  • 1000ml (1tbsp stock powder) vegetable stock, liquid
  • 1 bunch parsley, fresh
  • 12 bunch chervil
  • 14 tsp lemon peel (unwaxed), grated
  • 1 tsp sea salt, flakes
  • 2 slices white bread, small
  • 40g low-fat cream cheese, no more than 5% fat
  • 1 pinch iodised salt
  • 1 pinch pepper
  • 1 pinch nutmeg


  1. Peel the celeriac and cut into small cubes. Peel the onions and cut into slices.
  2. Heat the oil in a saucepan on a medium to high heat. Quickly fry the cubed celeriac and onion slices, then add the stock and cook with the lid on for 12-15 minutes on a medium heat.
  3. For the gremolata: Wash the parsley and chervil, shake dry, and combine with the lemon zest and sea salt flakes. Toast the bread and cut into triangles.
  4. Puree the celery soup with the cream cheese, season with salt, pepper and nutmeg, garnish with the gremolata and serve with the toast.