Watercress & celeriac soup with goat's cheese croutons

Watercress & celeriac soup with goat's cheese croutons

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(14 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
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  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

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Comments, questions and tips

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1st Jan, 2017
Recommend cooking the leeks in Lurpak, it gives a nice creamy taste. Also added an onion when cooking the leeks as there was one in the fridge.
23rd Jan, 2015
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?
2nd Mar, 2014
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 :(
27th Oct, 2013
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!
10th Jun, 2013
Can anyone tell me how much this recipe feeds as a starter please. I need for 8 people.Thanks
18th Feb, 2013
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
18th Dec, 2012
Lovely soup. Really healthy and perfect with the goats cheese crouton.
16th Nov, 2012
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!
8th May, 2012
Delicious! Especially with the goats cheese crouton. Nice as a light starter before a heavy main dish
20th Apr, 2012
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.


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