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Celeriac & Blue Cheese Soup

Celeriac & Blue Cheese Soup

Celeriac and Blue Cheese Soup with Spinach is gloriously colourful, creamy and rich. Garnish with your favoured topping and serve it up for lunch, supper or as an elegant appetizer.

Ready in: 40 minutes

Serves: 4

Complexity: very-easy

kcal: 133

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4 tbsp rice bran oil
2 leeks, outer skin removed
2 garlic cloves, peeled
2 celeriac, about 400g, peeled
100 g fresh spinach leaves
7½ cups vegetable stock
150 g Stilton or similar strong blue cheese – crumbled
6 tbsp cream or milk


Finely slice the leek and garlic then fry gently in a large saucepan for 5 minutes until the leek is soft.
Chop the celeriac into 1 cm chunks. Add the celeriac and ¾ of the stock then cover and simmer for 15-20 minutes until the celeriac is cooked through. Allow to cool for 5 minutes.
Put the blue cheese, spinach & cream (or milk) into a blender. Pour the soup into the blender and whizz until smooth (or use a stick blender in the saucepan). Add more stock if it is too thick
Pour back into the pan, season with SIDS SALT & PEPPER, heat through and serve with the toppings of your choice.