Watercress & celeriac soup with goat's cheese croutons

Watercress & celeriac soup with goat's cheese croutons

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 15 mins Cook: 40 mins


Serves 6
Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal255
  • fat14g
  • saturates7g
  • carbs17g
  • sugars5g
  • fibre7g
  • protein16g
  • salt1.71g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 leeks, washed and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 celeriac, peeled and diced



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1½ l vegetable stock
  • 2 x 100g bags watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 6 slices toasted baguette
  • 100g soft vegetarian goat's cheese
  • a few sprigs watercress, to serve



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  1. Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.

  2. To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat’s cheese, then add a slice to each bowl with a sprig of watercress.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (14)

fairystoryteller's picture

Lovely soup with a creamy taste despite no dairy. I made the soup exactly to the recipe (didn't do the croutons though) and result was devoured by the whole family. Nutritious and delicious - what's not to like?

Abidabbi's picture

I made this in February, and I don't know if the watercress just wasn't tender enough then but I followed the recipe exactly and it did not look like the picture, it did not blend to a beautiful pea green colour, but was green with bits in. Quite bland ( and I love watercress and adore celeriac) not one I will do again, sorry :(

lisac42's picture

I only had 2 leeks so added an onion as well. Used a mix of rocket and watercress and added 50 gms of parmesan instead of the crouton. Delicious!

jarrywal's picture

Can anyone tell me how much this recipe feeds as a starter please. I need for 8 people.Thanks

rosebudroo's picture

really tasty low fat recipe and watercress has long been thought of as a lung tonic so this was great for my dad who is very chesty at the moment, was very creamy and fresh although no dairy on sight!

Frantic Flapjack's picture

Lovely soup. Really healthy and perfect with the goats cheese crouton.

tmh910's picture

Loved this soup. Added some rocket that I had left over. My children thought it looked grim but very quickly changed their minds when they tasted it!

smariec's picture

Delicious! Especially with the goats cheese crouton. Nice as a light starter before a heavy main dish

Crumbortwo's picture

I thought this was nice but not 5 star. The croutons and goats cheese were OK but I think you could achieve the same flavour by stirring parmesan into the soup.

florence100's picture

Very nice, especially with the goat's cheese crouton.

ittedlb1984's picture

Perfection itself

thesadlers's picture

Amazing soup! Extremely easy to make, beautiful and delicious. I would recommend not being too stingy with the goats cheese croutons, as they really add a lot to the dish. Bon appetit! x

muccapazza's picture

I thought this recipe was very easy to make and tasted beautifully fresh and spring/summer like as the taste is quite different to any other soup I've had. I ate it with and without the goats cheese crouton and I have to say, I preferred it with as the flavours set each other off very well.

emilyedinburgh's picture

Very easy to make recipe. I served it before a chicken main course and it went well. Lovely, delicate flavour.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…