Moroccan · Soups
Moroccan Celery Root Soup
A simple, elegant soup from Fes home kitchens, celeriac simmered until soft with onion and a whisper of nutmeg, then blended into a pale, silky purée that makes an understated start to a heavier meal.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 large celeriac (about 800 g), peeled and cubed
- 1 onion, chopped
- 1 potato, peeled and cubed
- 1/4 tsp grated nutmeg
- 700 ml vegetable or chicken stock
- 100 ml milk or cream
- 2 tbsp butter, salt and pepper
Method
- 1
Soften the onion
Melt the butter in a pot and soften the chopped onion.
- 2
Add the vegetables
Stir in the cubed celeriac and potato, the nutmeg, and the stock. Bring to a simmer and cook 25–30 minutes until completely tender.
- 3
Blend
Blend the soup smooth.
- 4
Enrich
Stir in the milk or cream and warm through gently without boiling.
- 5
Season
Adjust with salt and pepper.
- 6
Serve
Ladle into bowls, with an extra swirl of cream if you like.
Chef's tips
- The potato helps thicken the soup naturally, giving body without needing much cream.
- Use nutmeg sparingly — it should be a background note, not the dominant flavour.
- Peel the celeriac generously, as its knobbly skin can be tough and is best removed entirely.
Frequently asked questions
What does celeriac taste like?
A mild, slightly nutty, celery-like flavour, less sharp than celery stalks themselves, which becomes gentle and sweet once cooked down and blended.
Can this soup be made ahead?
Yes, it keeps well in the fridge for two to three days and also freezes well before the cream is added.