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Celeriac soup with rocket and parsley gremolata

01 October 2015

Sweet and earthy, celeriac makes a lovely, satisfying soup. This recipe is given a refreshing, zesty kick with a splash of gremolata.

Celeriac soup with rocket and parsley gremolata
Celeriac soup with rocket and parsley gremolata

Cooking time

30 minutes




  • 2 tsp olive oil
  • 1 onion, peeled and roughly chopped
  • 2 celery sticks, roughly sliced
  • 1 medium celeriac, peeled and roughly chopped
  • 1.2 litres low-salt vegetable stock
  • Freshly ground black pepper

For the gremolata

  • 1 garlic clove
  • Finely grated zest of 1/2 lemon
  • A handful of parsley leaves
  • A handful of rocket
  • 3 tsp extra virgin olive oil


Heat the olive oil in a large saucepan over a medium-low heat. When hot, add the onion and celery. Fry gently for about 5 minutes until softened, adding a little water if the veg look a little dry.

Stir in the celeriac and stock and simmer for 20 minutes, until the celeriac is completely soft.

In the meantime, put all of the gremolata ingredients into a food processor and pulse until finely chopped. Add a little water (up to 1 tbsp) to let down the consistency of the gremolata, if preferred.

Using a free-standing or stick blender, blitz the soup until smooth and creamy. Serve topped with a dollop of gremolata and a sprinkling of pepper.

Recipe extracted from The Breast Cancer Cookbook by Professor Mohammed Keshtgar (Quadrille £20) Photography: Jan Baldwin

Visit our Soup and stew recipes section for more delicious recipes to get you through winter.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.