Mary Berry Celeriac & Watercress Soup Recipe

Mary Berry Celeriac & Watercress Soup Recipe

Iโ€™ll be honestโ€”celeriac used to intimidate me. It looks like a knobbly turnip with a bad attitude. But once you peel past the rough exterior, it turns into the silkiest soup base you could imagine.

The first time I tried this, I overcooked the watercress and the soup turned a sad khaki colour instead of vibrant green. It still tasted fine, but it looked like army rations. The second time, I added the watercress right at the end, and voilร โ€”bright, fresh, and full of life.

If youโ€™re after something that feels fancy but is secretly easy, this is the soup. Let me show you how to keep it lush and lovely.

WHY THIS ONE WORKS SO WELL

  • Celeriac is naturally creamy โ€“ No need for lots of cream.
  • Watercress adds peppery zing โ€“ But only if you donโ€™t overcook it.
  • Blends like a dream โ€“ Especially if youโ€™ve got a hand blender on standby.

INGREDIENTS + WHY THEY MATTER

  • Sunflower oil (2 tbsp) โ€“ Neutral flavour, great for sautรฉing the onions.
  • Onions (2 large) โ€“ Gives a sweet base to balance the earthy celeriac.
  • Celeriac (750g) โ€“ When cooked, it turns velvety and lightโ€”like a healthier potato.
  • Vegetable or chicken stock (1.5 litres) โ€“ Either works. Chicken gives a richer flavour, veg keeps it light.
  • Watercress (200g) โ€“ Adds colour and a peppery bite. Only cook it briefly!
  • Crรจme fraรฎche or double cream (about 4 tbsp) โ€“ Optional, but adds a beautiful richness.
  • Salt and pepper โ€“ Donโ€™t skimp here. The right seasoning makes all the difference.

MAKING IT YOURS (WITHOUT RUINING IT)

  • Dairy-free? Skip the cream and swirl in a bit of oat milk or cashew cream at the end.
  • Want more bite? Add a handful of spinach with the watercress to deepen the green.
  • No celeriac? Parsnips or turnips give a similar vibe, though not quite as silky.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONGWHY IT HAPPENSHOW TO FIX IT
Soup turned dull greenOvercooked the watercressAdd right at the endโ€”2โ€“3 mins only
Soup too thinAdded too much stock earlyStart with less, thin it at the end
Chunky textureDidnโ€™t blend long enoughUse a stick blender for a smooth finish

HOW TO MAKE MARY BERRYโ€™S CELERIAC & WATERCRESS SOUP

COOK THE ONIONS
Heat 2 tbsp sunflower oil in a deep saucepan. Add 2 chopped onions and fry for about 5 minutes, until starting to brown.

ADD CELERIAC
Add 750g diced celeriac and fry for another 4โ€“5 minutes, letting it pick up a bit of colour.

POUR IN STOCK
Add 1.5 litres vegetable or chicken stock. Season well. Bring to the boil, then reduce heat, cover, and simmer for 15โ€“20 minutes until the celeriac is tender.

ADD WATERCRESS
Stir in 200g watercress and cook for just 2โ€“3 minutes until wilted.

BLEND + FINISH
Use a hand blender to blitz until smooth. Stir in 4 tbsp crรจme fraรฎche or double cream. Taste and season again if needed.

SERVE
Ladle into warm bowls and garnish with a few reserved sprigs of watercress. Perfect with a warm muffin or crusty bread.

TIPS FROM MY KITCHEN

  • I use chicken stock for depth, but veg stock makes it feel lighter.
  • Always add the cream off the heatโ€”it can split if you boil it.
  • If you’re freezing this, do it before adding the cream. Stir that in when reheating.

STORAGE + SERVING

  • Fridge: Keeps for 3 days in a sealed container.
  • Freezer: Freeze without the cream for up to 3 months. Defrost and reheat gently.
  • Reheat: On the hob over low heat, stirring until piping hot.

FREQUENTLY ASKED QUESTIONS

Q: Can I use watercress from a bag?
A: Yes, just check it’s fresh and not soggy. Even slightly wilted leaves work fine once blended.

Q: Can I skip the cream?
A: Absolutely. Itโ€™s still creamy thanks to the celeriac. But the crรจme fraรฎche does give it a nice tang.

Q: Is this soup vegetarian?
A: It is if you use vegetable stock. Check your stock cubes or liquid for hidden meat products.

Try More Recipes:

Mary Berry Celeriac & Watercress Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

92

kcal

Creamy, smooth, and full of peppery green freshness, this celeriac and watercress soup is a simple but elegant mealโ€”perfect for lunch with warm bread or as a light dinner. Quick to prep, easy to blend, and endlessly satisfying.

Ingredients

  • 2 tbsp sunflower oil

  • 2 large onions, roughly chopped

  • 750g peeled celeriac, diced

  • 1.5 litres vegetable or chicken stock

  • 200g watercress (reserve a few sprigs for garnish)

  • About 4 tbsp full-fat crรจme fraรฎche or double cream

  • Salt and freshly ground black pepper

Directions

  • Heat oil in a saucepan and fry onions until just browned.
  • Add celeriac and cook 4โ€“5 minutes until starting to colour.
  • Pour in stock, season, cover, and simmer for 15โ€“20 minutes.
  • Add watercress and cook 2โ€“3 minutes until wilted.
  • Blend until smooth. Stir in cream. Adjust seasoning to taste.
  • Serve hot with watercress garnish and crusty bread or a warm muffin.

Notes

  • Add watercress last to keep the soup vibrant.
  • Thin with stock if too thick after blending.
  • Freeze before adding cream for best results.
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