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Celeriac and seaweed soup

Celeriac is a great seasonal veg and is an easy one to grow yourself if you've got your sights on being more self-sufficient in the future. 

Sow seeds between February and April, plant out from May to June and then crop celeriac through the autumn and winter.

Packed with flavour, they're a nutritional powerhouse too, with fibre, vitamins B6, C and K plus antioxidants and minerals such as phosphorus, potassium and manganese.

Pair this with super-ingredient Seaweed for dish of utter goodness!


  • 1 average-size celeriac, peeled
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 50g butter or oil
  • 1 litre veg stock (or chicken stock)
  • 1 - 2 tbsp pesto (try our Easy Seaweed Pesto)
  • 1 tsp Seaspoon Seaweed Boost
  • 1 tsp crispy onions (optional)


  1. Chop the peeled celeriac into cubes.
  2. Melt the butter in a pan, then add the celeriac, onion and garlic and sweat with the lid on, to soften, for about 10 minutes.
  3. Add the stock and simmer for 20 mins.
  4. Put it all in a blender, and blend until smooth. Return to pot and a stir in pesto to taste and add the Seaspoon Seaweed Boost.
  5. Sprinkle with the crispy onions if using.

You can shop for Seaspoon Seaweed Boost, and all our other blends and flavours, from our webshop:

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