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Root Vegetable, Celeriac And Lentil Soup

Celeriac is one of those vegetables I have avoided mainly because I never knew what I was supposed to do with it. Then whilst visiting Amanda she served mashed celeriac instead of potatoes. Although I don’t like raw celery I do like the taste it gives to stews, casseroles and ragu sauces so I was pleasantly surprised by this root variety. Since discovering the many ways in which it can be used it has become quite a staple in our house through the winter months.

This hearty soup was made, as many soups are, from leftover vegetables hanging around in the fridge and some red lentils to bulk it out a little. I threw the lot into the pressure cooker and in less than half an hour we were tucking in. The remainder was frozen so that even now, on a chilly day, we can still enjoy this delicious soup served with fresh crusty rolls.

  • 1 large carrot, cubed
  • 1 large parsnip
  • 1 large potato, cubed
  • 1 large yellow onion, roughly chopped
  • 1 cup celeriac, cubed
  • 1 cup red lentils/broth mix
  • 4 cups hot water
  • 1 vegetable OXO cube
  • Salt and pepper to taste
  • Single cream for garnish
  1. Add all the ingredients to the pot
  2. Set to PRESSURE and cook on High for 6 minutes followed by Slow Release for 10 minutes then release remaining pressure.
  3. Allow to cool slightly before pouring into a blender and whizzing until smooth.
  4. Return to pot, warm through and serve with a swirl of cream and warm crusty bread.

1 thought on “Root Vegetable, Celeriac And Lentil Soup”

  1. Glad you enjoyed the mashed celeriac. If you haven’t got a pressure cooker it takes at most half an hour to do on the hob.

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