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Dirty celery and celeriac soup!

Because of its earthy appearance celery from the fens, which appears in our greengrocers in the autumn, is often called “dirty celery”, it has not been cleaned and stripped but is sold in all it’s original beauty, flavour and all. Fenland celery, I am delighted to say is making a comeback. It has been grown by a few farmers for nearly 50 years, but this summer it was awarded Protected Geographical Indication (PGI) status by the EU. The designation, which guards against imitation, means Fenland celery joins Melton Mowbray pork pies and champagne, among others, on a list of protected products.


This soup is a special mix of celeriac to give an earthy fullness combined with the crispness of flavour from the celery. Simple and soothing.

Dirty celery and celeriac soup!

Serves 6

  • 1 head of celery (without the leaves) chopped approx 500g
  • 1 large celeriac peeled and chopped  approx 700g
  • 2 small white onions peeled and chopped
  • 2 litres of good vegetable stock ( if I have none made I use marigold Swiss bouillion)
  • 100g single cream
  • salt and pepper
  • To decorate
  • celery salt
  • mirco celery leaves if you can get or finely chopped celery leaves



Place the celeriac, celery and onions in a good pan with the stock, bring to the boil and simmer for 30/40 minutes until the vegetables are soft.

Place the mixture in a food processor and pulse until smooth.

Return to a pan and stir in the cream, season and add more cream to obtain the right consistency.

Decorate with a pinch of celery salt, celery leaves chopped finely or micro celery.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.