Courtesy of Marty Morrissey and his time on The Restaurant, this Celeriac soup recipe will set your meal off to a delicious start.



  • 1 head of celeriac
  • 2 cloves of garlic
  • 1 onion
  • sprig of thyme
  • 4 rooster potato
  • 1.5 l vegetable stock
  • 100 ml double cream
  • 200 g crème fraiche
  • 1 tsp curry powder
  • juice of one lime
  • salt
  • pepper
  • olive oil


  1. Peel and dice the onion and garlic, and sweat in a pan to soften.
  2. Peel and roughly chop the celeriac, and add to the pan along with a sprig of thyme.
  3. Meanwhile peel the potatoes, chop into cubes and add to the pot, cover everything with the vegetable stock and simmer for one hour.
  4. When the vegetables are tender, remove the thyme and blend the soup (for a smoother soup, pass through a sieve after blending)
  5. Pour the soup back in a pot and bring to the boil, add the cream and season to taste.
  6. Next stir the curry powder and the limejuice and into the crème fraiche and season to taste.
  7. Pour the soup into a hot bowl and swirl the crème fraiche on top.