This delicious Mary Berry Celeriac & Watercress Soup is a quick and creamy meal that’s perfect for any time of the year. With simple ingredients like celeriac and watercress, it’s easy to prepare and full of fresh, vibrant flavours. A comforting bowl of goodness, ideal for a nutritious lunch or dinner.
Ingredients Needed
- 2 tbsp sunflower oil
- 2 large onions, roughly chopped
- 750g peeled celeriac, diced
- 1½ litres vegetable or chicken stock
- 200g watercress (reserve a few sprigs for garnish)
- About 4 tbsp full-fat crème fraîche or double cream
- Salt and freshly ground black pepper
How To Make Celeriac & Watercress Soup Recipe
- Cook the onions: Heat the sunflower oil in a large deep saucepan. Add the chopped onions and fry over medium heat for about 5 minutes, until they start to brown.
- Cook the celeriac: Add the diced celeriac to the onions and fry for another 4-5 minutes, stirring occasionally, until it starts to colour.
- Add stock: Pour in the vegetable or chicken stock, season with salt and pepper. Cover with a lid, bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the celeriac is completely tender.
- Add watercress: Stir in the watercress and cook for 2-3 minutes, until wilted.
- Blend the soup: Use a hand blender or transfer the soup to a free-standing blender or food processor and blend until smooth. Swirl through the crème fraîche or double cream and adjust seasoning if needed.
- Serve: Serve the soup hot, garnished with the reserved watercress sprigs and a fresh muffin on the side.
Recipe Tips
- Don’t Overcook the Watercress: Add the watercress at the end and cook it just for 2-3 minutes to keep its vibrant green colour and fresh taste. Overcooking will make it lose its brightness.
- Adjust the Thickness: If the soup is too thick, simply add more stock to get the desired consistency. You can use vegetable or chicken stock depending on your preference.
- Use a Hand Blender for Smooth Texture: For a silky-smooth soup, use a hand blender directly in the pot. It’s quick and less messy than transferring to a food processor.
- Season to Taste: Taste the soup before serving and adjust the seasoning. Sometimes a pinch more salt or pepper can make all the difference.
- Serve with a Side: For a complete meal, serve this soup with a warm muffin or crusty bread to soak up the creamy goodness.
How To Store Leftovers
- Refrigerate: Let the soup cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Let the soup cool to room temperature, then put it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and heat on the stove when ready to serve.
- Reheating: Reheat the celeriac and watercress soup on the stove over low heat, stirring occasionally, until it’s piping hot. Add a splash of stock if it’s too thick.
Nutrition Facts
Serving Size: 1 bowl (approximately 124g)
- Calories: 92
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0.3mg
- Sodium: 497mg
- Potassium: 397mg
- Total Carbohydrate: 13g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 3g
- Calcium: 63mg
- Iron: 1mg
Try More Mary Berry Recipes:
Mary Berry Celeriac & Watercress Soup Recipe
Ingredients
Instructions
- Cook the onions: Heat the sunflower oil in a large deep saucepan. Add the chopped onions and fry over medium heat for about 5 minutes, until they start to brown.
- Cook the celeriac: Add the diced celeriac to the onions and fry for another 4-5 minutes, stirring occasionally, until it starts to colour.
- Add stock: Pour in the vegetable or chicken stock, season with salt and pepper. Cover with a lid, bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the celeriac is completely tender.
- Add watercress: Stir in the watercress and cook for 2-3 minutes, until wilted.
- Blend the soup: Use a hand blender or transfer the soup to a free-standing blender or food processor and blend until smooth. Swirl through the crème fraîche or double cream and adjust seasoning if needed.
- Serve: Serve the soup hot, garnished with the reserved watercress sprigs and a fresh muffin on the side.
Notes
- Don’t Overcook the Watercress: Add the watercress at the end and cook it just for 2-3 minutes to keep its vibrant green colour and fresh taste. Overcooking will make it lose its brightness.
- Adjust the Thickness: If the soup is too thick, simply add more stock to get the desired consistency. You can use vegetable or chicken stock depending on your preference.
- Use a Hand Blender for Smooth Texture: For a silky-smooth soup, use a hand blender directly in the pot. It’s quick and less messy than transferring to a food processor.
- Season to Taste: Taste the soup before serving and adjust the seasoning. Sometimes a pinch more salt or pepper can make all the difference.
- Serve with a Side: For a complete meal, serve this soup with a warm muffin or crusty bread to soak up the creamy goodness.