Instant Pot Celeriac (Celery Root) & Pear Soup (+ Stovetop Version)

I love celeriac (celery root to American readers). I know it’s a strange thing to love, but I do.

I only discovered it a few years back, but it’s nutty flavour and potato-like texture was an instant win. It helps that my husband and children love it, too. Celeriac mash (on its own, or half-and-half celeriac and potatoes) is one of the quickest side dishes to disappear in our house.

I look forward to autumn each year for the mass of delicious root vegetables we get to enjoy, but none more so than celeriac. It may look ugly, but it tastes beautiful.

Although it is perfectly at home in mash, whole as a vegan roast dinner, or shredded raw and mixed with mayonnaise as an epic French coleslaw called remoulade, there is one other way celeriac’s lovely nutty flavour is best celebrated: in a soup.

Celeriac is strong and savoury and nutty, so blitzing it with potatoes and pears gives it a lovely creamy sweetness that balances it out just right. It’s sweet but full of flavour, and yet made from just a few simple ingredients.

If you want to take it up a notch in taste, serve it with crusty bread topped generously with blue cheese, which goes amazingly well with this!

5 from 1 vote

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Instant Pot Celeriac & Pear Soup (+ Stovetop Version)

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

A delicious, nutty, sweet soup made from just a few simple, seasonal ingredients. Cheap, easy, quick and yummy. Vegan, gluten free, sugar free.

Course: Appetizer, Autumn, Bonfire Night, Dairy Free, Dinner, Entertaining, Entree, Fall, Gluten Free, Halloween, Lunch, Seasonal, Soup, Starter, Sugar Free, Sweetener Free, Thanksgiving, Vegan, Vegetarian, Winter

Servings: 4 serves

Ingredients

• 1 celeriac (celery root), peeled and chopped into large cubes
• 4 small potatoes, peeled and chopped into large cubes
• 2 ripe pears, peeled and chopped into large cubes
• 1 tablespoon dried rosemary or dried mixed herbs
• enough veg or chicken stock to cover (about 3 cups/750ml)
• cream (dairy or coconut) and finely chopped fresh parsley, to serve (optional)

Instructions

1. In the Instant Pot: put all the ingredients in the pot and set to "Soup" or "Manual"/"Pressure Cook" for 20 minutes. Quick release the steam carefully, then blitz and serve hot, topped with fresh parsley and a drizzle of coconut or dairy cream, ideally with some crusty bread and (blue) cheese.
2. On the stove: put all the ingredients into a large stockpot, bring to the boil, then simmer over moderate heat for 30-40 minutes, until all of the veg is soft. Blitz and serve hot as above.