• a knob of butter
  • 1 onion, chopped
  • 400 g peeled celeriac, in small chunks
  • 800 ml hot chicken or vegetable stock
  • 400 g frozen peas
  • a few slices jamón Ibérico or other cured ham, shredded
  • extra-virgin olive oil, to drizzle


  1. 1

    Heat the butter in a medium pan; cook the onion until soft. Add the celeriac chunks and stock. Bring to the boil and simmer, partly covered, for 15 minutes. Add the peas and simmer for 5 minutes.

  2. 2

    Liquidise the soup, return to the pan, reheat and season – add a little water if it's too thick. Serve in small cups, topped with ham, a drizzle of oil and some freshly ground black pepper.

Nutritional Details

Each serving provides
  • Energy 193kj 46kcal 2%
  • Fat 2.0g 3%
  • Saturates 0.7g 4%
  • Sugars 1.3g 1%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 193kj/46kcal

Each serving provides

3.4g carbohydrate 1.9g fibre 2.6g protein

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