Celeriac, Saffron and Orange Soup


Celeriac, Saffron and Orange Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 4

Tip ~


2 tablespoons butter or olive oil

1 large onion, chopped

1 celeriac, about 750g peeled and cut into cubes (make up the weight with potatoes if necessary)

1 litre vegetable stock

½ teaspoon saffron strands, lightly ground in a mortar

1 tablespoon honey

Grated zest and juice of 1 large orange

Salt and black pepper


  • Heat the butter or olive oil in a saucepan, add the onion and cook until softened.
  • Add the celeriac and potato, if using, cover a cook for 10 minutes, stirring occasionally.
  • Add the stock, saffron, honey, orange zest and juice, salt and pepper.
  • Bring to the boil, then simmer for 20 minutes until the vegetables are tender.
  • Using a hand-held blender, puree until smooth. Alternatively use a blender or food processor.
  • To serve, ladle the soup into warm bowls and spoon in crème fraiche or yogurt to garnish.