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Creamy Celeriac Soup with Garlic Croutons Recipe By Safiyah Mariyah

Creamy Celeriac Soup with Garlic Croutons Recipe By Safiyah Mariyah


Trained at Le Cordon Bleu (London), Safiyah-Mariyah is a Private Chef and Founder of plant-based foods businesses SMCO and SMCO Bakery. Head to her Instagram to see the delicious takeaway meals she serves, along with other creations, which are all loved by Londoners.

Serves 3-4 

Prep time 10 mins 

Cooking time 30 mins

What You Will Need


1 small celeriac (approx. 500g)

1 litre almond milk 

3-4 sprigs of fresh thyme 

2 garlic cloves

2 tsp sea salt 

½ tsp black pepper


2 slices of bread 

1 garlic clove

1 tbsp olive oil 

Salt and pepper


Toasted hazelnuts 

Drizzle of olive oil

  • STEP 1

    Peel celeriac using a sharp knife or vegetable peeler. Rinse celeriac to remove any excess dirt. Cut into 1 inch cubes. Transfer to a large saucepan.

  • STEP 2

    Peel and thinly slice garlic cloves. Add to the saucepan along with all the remaining ingredients.

  • STEP 3

    Bring to a simmer on a medium heat. Do not cook on a high heat as the liquid will reduce. Cook for 30 mins or until the celeriac is soft.

  • STEP 4

    Remove thyme stalks. Transfer everything to a heatproof blender. Blend until smooth. Taste and add more salt or pepper if needed.

  • STEP 5

    Croutons: While the celeriac cooks, make your croutons. Preheat the oven to 220C.

  • STEP 6

    Cut bread into rough 2cm cubes. Peel and grate garlic clove. Add bread cubes, grated garlic, olive oil, salt and pepper to a mixing bowl. Toss everything together until the bread cubes are evenly coated. Transfer to a baking tray and bake for 5-10 mins, until golden brown.

  • STEP 7

    Top the soup with croutons, toasted hazelnuts and drizzle of olive oil. Serve immediately.


  • If your celeriac is slightly under or over 500g, that’s fine! The ratio for this soup is 1:2 (celeriac to milk) so you can adjust accordingly.
  • Almond milk works best in this soup as it has a neutral flavour. I’ve tried coconut milk (carton, not full fat canned), which is also lovely. 
  • Thyme and garlic aren’t the only aromatics you can use in this soup. If you’d like, add some chilli or a lovely infused oil for your croutons! I’ve used the oil from garlic confit before and it is delicious. It also fills your kitchen with an amazing aroma. This is a great recipe to experiment and test with different aromatics and herbs. 
  • If you can’t find toasted hazelnuts, then just toast them yourself! Bake at 180C for 5 mins. Set aside to cool. Roughly chop and sprinkle them on top of your soup along with the croutons.
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