This one-pan whizzed soup recipe couldn't be simpler and it only takes 15 minutes to prep. Swap the thyme for another woody herb of your choice if you like, rosemary would also work particularly well.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
96
Ingredients
1Tbsp.
olive oil
1
onion, finely chopped
2
garlic cloves, crushed
900g
celeriac, peeled and cut into 2.5cm pieces
200g
floury potatoes, peeled and cut into 2.5cm pieces (we used Maris Piper)
2
litre vegetable stock
4
thyme sprigs, plus extra (optional) thyme leaves to garnish
Directions
Step 1Heat oil in a large pan over medium heat and fry onion for 10min until softened. Add garlic and fry for 1min. Add celeriac, potatoes, stock, thyme sprigs and some seasoning. Bring to the boil then reduce heat and bubble gently for 25min, or until celeriac and potatoes are tender.
Step 2Remove pan from heat and remove and discard thyme sprigs. Whizz soup until smooth with a stick blender. Check seasoning. Divide between 6 bowls and sprinkle with extra thyme leaves, if using. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
