Save There was a week last winter when my kitchen smelled like cumin and earth every single evening. I'd bought too much celeriac at the market, drawn in by its knobbled charm, and had no real plan for it. On the third night, I threw it into a pot with carrots, a rogue chilli from the windowsill, and whatever spices I could reach without turning on the light. The soup that emerged was quietly remarkable, the kind that made me stop mid-spoonful and actually pay attention.
I started making this soup for friends who were always too busy to cook properly. They'd arrive frazzled, and I'd hand them a bowl before they even sat down. It became a ritual, the kind where no one talked for the first few minutes because they were too busy eating. One friend called it her reset button, which felt about right.
Ingredients
- Carrots: Choose firm, bright ones, they bring natural sweetness that balances the earthy celeriac without needing any sugar.
- Celeriac: Don't be intimidated by its rough exterior, once peeled it's tender and mild, adding body and a gentle nutty note.
- Onion: A large one gives the soup its savory backbone, softening into the background but holding everything together.
- Garlic: Two cloves are enough to add warmth without overpowering the gentler vegetables.
- Red chilli: Deseeded keeps it friendly, but leave a few seeds in if you like a little thrill.
- Potato: This is your secret to creaminess without any dairy, it melts into the broth and makes everything silky.
- Vegetable stock: Use a good one, it matters more than you think when the ingredient list is this short.
- Olive oil: Just enough to coax the onions into softness and carry the spices.
- Cumin, coriander, turmeric, black pepper: These four create a warmth that feels like a blanket, not a bonfire.
- Salt: Always taste before adding, the stock might be salty enough on its own.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large saucepan over medium heat, then add the diced onion and let it soften for 3 to 4 minutes, stirring occasionally. You want it translucent and sweet, not browned.
- Build the base:
- Toss in the garlic and chilli, stirring for just a minute until the kitchen smells bright and awake. Don't let the garlic color, it turns bitter.
- Add the vegetables:
- Stir in the carrots, celeriac, and potato, coating them in the aromatic oil. Let them cook together for 5 minutes, stirring now and then so nothing sticks.
- Bloom the spices:
- Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring well to coat every piece of vegetable. The spices will smell toasted and fragrant after about 30 seconds.
- Simmer until tender:
- Pour in the vegetable stock and bring everything to a boil, then lower the heat and let it simmer gently for 20 to 25 minutes. The vegetables should be completely soft, almost falling apart when you press them with a spoon.
- Blend to velvet:
- Remove the pan from the heat and blend until smooth using an immersion blender, or carefully transfer to a blender in batches. If it feels too thick, add a splash of hot water or extra stock.
- Season and serve:
- Taste and add salt as needed, then ladle into bowls. Top with fresh coriander, a swirl of vegan yogurt or coconut cream, and extra chilli slices if you're feeling bold.
Save One evening, a friend who usually avoided anything remotely healthy had three bowls of this. She looked up, surprised at herself, and said it tasted like someone cared. I suppose that's what a good soup does, it carries intention in every spoonful, even when you're just using up vegetables.
Making It Your Own
I've added fresh ginger alongside the garlic when I've felt a cold coming on, just a thumbnail-sized piece, peeled and minced. It sharpens everything up and adds a little heat that feels medicinal in the best way. You could also stir in a handful of red lentils with the stock for extra protein and body, they'll dissolve into the soup and make it even more filling.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, thickening slightly as it sits. When you reheat it, add a splash of water or stock to loosen it back up, and taste again for seasoning since flavors can dull when chilled. It also freezes well for up to three months, just let it cool completely before portioning into containers, and leave a little headspace for expansion.
Serving Suggestions
I like this soup with something crunchy on the side, it needs the contrast. Toasted seeds, especially pumpkin or sunflower, add a nutty bite, and gluten-free bread crisped in the oven with a little olive oil is perfect for dragging through the last bits in the bowl. On days when I want it to feel more like a meal, I'll top it with roasted chickpeas or a handful of fresh spinach stirred in just before serving.
- Serve with gluten-free flatbread or sourdough toast.
- Top with roasted chickpeas for crunch and protein.
- Pair with a simple green salad dressed in lemon and olive oil.
Save This is the kind of soup that asks very little and gives back quietly, bowl after bowl. It's become my answer to grey days, tight budgets, and the question of what to make when I want to feel looked after.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully. Prepare and refrigerate for up to 4 days in an airtight container, or freeze for up to 3 months. Reheat gently on the stovetop, adding extra stock or water if needed to reach your preferred consistency.
- → How can I adjust the spice level?
Control the heat by adjusting the red chilli amount. Start with half a chilli for mild warmth, or remove the seeds for less intensity. You can also add fresh ginger with the garlic for additional depth and digestive benefits.
- → What's the best way to achieve a smooth texture?
An immersion blender is quickest and easiest—simply blend directly in the pan. Alternatively, carefully transfer the soup in batches to a traditional blender for a silkier result. Blend until completely smooth, about 1-2 minutes per batch.
- → Can I substitute any vegetables?
Absolutely. Try swapping celeriac for parsnip or celery root, or use sweet potato instead of regular potato for added creaminess and natural sweetness. Maintain similar quantities to preserve the soup's balance.
- → What are good serving suggestions?
Serve warm with gluten-free bread, toasted seeds, or crusty sourdough. Top with fresh coriander, a dollop of vegan yogurt or coconut cream, and extra chilli slices for visual appeal and complementary flavors.
- → Is this suitable for meal prep?
Yes, this is an excellent meal-prep option. Portion into containers and refrigerate for weekday lunches, or freeze in batches for convenient future meals. It keeps well and reheats beautifully without losing flavor or texture.