Mary Berry Celeriac Soup

There’s something oddly magical about celeriac, isn’t there? It’s not the prettiest veg in the basket — knobbly, a bit scruffy — but beneath all that’s this delicate, nutty flavour that feels like autumn wrapped in a jumper. I first tried celeriac soup at a friend’s house on a rainy Tuesday. Full disclosure: I burnt it once. Still ate it. She served it with pancetta bits and crusty bread, and I’ve been obsessed ever since.

Now, Mary Berry’s version? It’s a gem. It’s the soup you make when you want to feel smug and cozy but still impress someone without looking like you’re trying too hard. It’s creamy, earthy, comforting — and not at all complicated. Honestly, if you can chop veg and stir a pot, you’re halfway there.

Why You’ll Love It

• It’s pure comfort in a bowl. Smooth, warm, and soul-hugging.
• Great for batch cooking — it freezes like a dream.
• Versatile toppings — pancetta, croutons, parmesan, or nothing at all.
• Ready in under an hour, so weeknight dinner win!
• Naturally gluten-free, and easy to make veggie or even vegan if you fancy.
• Smells like a country kitchen, even in a city flat.

Ingredients

Soup Base:

• 1 large onion, finely chopped
• 1 large celeriac, peeled and cubed
• 1 large potato, cubed
• 6 rashers pancetta
• 1 knob of butter
• 3 cups vegetable stock
• A splash of double cream (optional)
• Grated parmesan cheese (to serve)

Croutons & Toppings:

• ½ loaf stale white bread, cubed
• 1 tbsp olive oil
• 3 tbsp poppy seeds
• A handful of watercress (optional)

How to Make It

Crisp up your pancetta:

Get a big saucepan, melt the butter, and fry the pancetta until golden and a bit crackly. Take out two-thirds and set them aside on kitchen paper — try not to eat them all while you cook. I always do.

Soften the aromatics:

Throw the chopped onion into the same pan and cook it gently in that lovely pancetta-infused butter. Stir now and then — don’t let it brown, just soften up nicely for 5 minutes or so.

Load in the veg:

Toss in your celeriac and potato. Pour over the veg stock. Bring it all to a gentle simmer, then cover and cook for 15–20 minutes, or until everything’s fork-soft. Not mushy, mind — just tender.

Sort the croutons:

While that bubbles away, cut the bread into rough cubes. Drizzle with olive oil and sprinkle over the poppy seeds. Grill or bake until they’re golden and just a little crisp. Don’t walk away — they burn fast (ask me how I know).

Blend until silky:

Once the veg is cooked, blitz the soup with a stick blender until smooth. You can leave a few chunks if you like a bit of texture. Add a splash of cream if you’re feeling fancy, and season with salt and pepper.

Dress it up:

Serve in warm bowls, topped with the crispy pancetta, poppy seed croutons, parmesan, and watercress. Drizzle a bit of olive oil too if you’re feeling indulgent.

Common Mistakes and How to Dodge Them

Why does my soup taste bland?
You probably need more salt — or your stock might be weak. Don’t be shy with seasoning.

Can I skip the pancetta?
Yep, just use a little smoked paprika or a pinch of cumin for warmth. Or keep it clean and let the celeriac shine solo.

My soup’s too thin — help!
Simmer it uncovered for a few minutes to reduce, or add a bit more potato.

What if I overcooked the veg?
No big deal. It’ll still blitz fine, just don’t add loads of extra liquid unless you want a super thin soup.

Storage and Reheating

• Fridge: Keeps 3–4 days in a sealed container. Still delicious by day three.
• Freezer: Let it cool, portion it into containers or bags, and freeze for up to 3 months. Label it — future you will thank you.
• To reheat: Gently warm on the stove. Microwave works too, just stir often and go slow. Don’t boil it — the cream can split.

Frequently Asked Questions

Can I make it vegan?
Absolutely. Swap butter for olive oil, skip the pancetta, and use coconut cream or oat cream for richness.

What’s the best bread for croutons?
Whatever’s going stale! White, sourdough, even a crusty heel works. Just don’t use soft sandwich bread — it turns to mush.

Can I use a blender instead of a stick blender?
You can, but let the soup cool a little first — hot liquid in a sealed blender = danger soup.

What else can I add?
Carrots or parsnips work beautifully. A bit of garlic wouldn’t hurt either. Play with it.

Nutrition Facts (Per Serving):

• Calories: 222
• Fat: 8g
• Carbs: 25g
• Protein: 6g
• Sodium: 800mg
• Sugar: 6g

Try More Mary Berry Recipes:

• Mary Berry Celery Soup
• Mary Berry Parsnip And Ginger Soup
• Mary Berry Pumpkin Soup