Celeriac & Oakwood Smoked Cheddar Soup

A wonderfully warming soup for chilly days!

Prep Time:

10 minutes

Cook Time:

35 minutes


  • Serves 4
    • 3 tbsp olive oil
    • 1 large celeriac peeled and chopped
    • 1 1/2 tbsp sage leaves finely chopped
    • 1 onion finely chopped
    • 1 garlic clove crushed
    • 1 bay leaf
    • 1 large potato peeled and chopped
    • 1 litre/35fl oz vegetable stock
    • 100ml/3½fl oz cream
    • 100g/3½oz Oakwood cheddar chopped


    1. Heat the oven to 180°C, Gas 4. Put the celeriac on a roasting tray, drizzle 2 tbsp olive oil and sprinkle the sage over and season well. Roast for 30 minutes. 
    2. Meanwhile, heat the remaining oil in a large heavy bottomed pan over a medium heat. Add the the onion and cook for 2 minutes. Add the garlic and cook for a further minute. Add the bay leaf, potato, stock, cream and the cheddar. Bring to the boil and simmer for 15 minutes.
    3. Add the roasted celeriac and simmer for a further 5 minutes. Blitz with a blender and serve.