Watercress and Celeriac Soup with Goat's Cheese Croutons

4.35 (17)
⏱ 55 mins 🍽 Serves 6 🌶 british ✅ Easy 🏷 Main course

This smooth and vibrant soup combines earthy celeriac with peppery watercress for a flavourful British starter or light supper. It's designed to be prepared in advance and frozen, making it ideal for entertaining. When ready to serve, simply reheat the soup and top with crunchy croutons spread with soft vegetarian goat's cheese. A final garnish of fresh watercress adds a crisp finish. The recipe yields six portions and takes about 55 minutes to prepare.

Watercress and Celeriac Soup with Goat's Cheese Croutons

Ingredients

  • 4 leeks washed and sliced
  • 50g butter
  • 1 tbsp olive oil
  • 1 celeriac peeled and diced
  • 1 1/2l vegetable stock
  • 2 x bags watercress
  • 6 slices toasted baguette
  • 100g soft vegetarian goat's cheese
  • a few sprigs watercress to serve

Method

  1. Soften the sliced leeks in the butter and olive oil, taking care not to let them brown. Stir in the diced celeriac and vegetable stock, bring the mixture to a boil, then reduce the heat and simmer until the celeriac is tender. Add the two bags of watercress, blend the soup until completely smooth, and season to taste. Allow the soup to cool. It can be frozen for up to 3 months.
  2. For serving, thaw the soup overnight in the refrigerator. Transfer it to a saucepan and warm it through. Spread the soft goat's cheese onto the six toasted baguette slices. Place one crouton in each bowl of hot soup and finish with a sprig of fresh watercress.

Nutrition (per serving)

Calories255 kcal
Fat14 g
Saturates7 g
Carbs17 g
Sugars5 g
Fibre7 g
Protein16 g
Sodium684 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinebritish
DietVegetarian