Celeriac Velouté with dukkah

This warming soup makes a perfect starter and is a brilliant way to use up the dukkah recipe from my earlier post here.

The soup making method was inspired by some of the great salsify soup recipes I found on our recent visit to Finland. Here I’ve adapted it for celeriac, but you could also substitute this for parsnip, pumpkin, squash or turnips.


  • 350g celeriac, in 1cm dice
  • chicken stock to cover the celeriac
  • 150ml double cream
  • 4 tbsp dukkah
  • black pepper
  • sea salt


  1. Place the diced celeriac in a pot and cover with enough chicken (or veg) stock to cover. Bring to the boil and cook until tender.
  2. Strain, reserving the stock and transfer the celeriac to a blender. Add a few cups of stock and blitz thoroughly.
  3. Continue this process, adding just a little stock at a time until you have a consistency just thicker than your desired finished soup.
  4. Pour the mixture back into the pot and add the cream.
  5. Add 6 turns of black pepper and 4 tsp sea salt flakes, simmer gently for 5 minutes and then taste.
  6. Adjust seasoning and serve, topped with dukkah

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