Maple and miso celeriac soup

Two mugs filled with white celeriac soup with a golden grilled cheese sandwich on the side

Make this warming maple and miso celeriac soup, then check out our celeriac soup with chorizo, celery and stilton soupspiced parsnip soup and more winter soup recipes.

  • 19
  • Total time 1 hours 10 minutes
  • Difficulty Easy


  • celeriac 1 large
  • olive oil 3 tbsp
  • maple syrup 2 tbsp
  • thyme a few sprigs, plus extra to serve
  • garlic 3 cloves, unpeeled
  • onion 1, finely chopped
  • white miso 3 tbsp
  • vegetable stock 1 litre
  • double cream 200ml, plus extra to serve


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Peel the celeriac and cut into 2cm cubes, then tip onto a baking tray and drizzle over 2 tbsp of the oil and the maple syrup. Season, scatter over the thyme sprigs and whole garlic cloves, and toss well. Roast for 35-40 minutes or until the celeriac is tender throughout and lightly caramelised around the edges.

    Step 2

    Heat the remaining 1 tbsp of oil in a stock pot over a medium heat and fry the onion for 10 minutes until tender but not golden. Add the roasted celeriac, scraping in any roasting juices from the tray. Squeeze the roasted garlic from its skins into the pot but discard the thyme sprigs. Add the miso and stock, bring to a simmer and cook for 10-15 minutes. Blitz the mixture with a hand blender until very smooth – strain through a sieve into a clean pan to ensure it’s completely smooth, if you like.

    Step 3

    Add the cream and return to a gentle simmer to warm through. Season and serve in mugs, drizzled with a little more cream and scattered with more thyme leaves.

Nutritional data

  • kcals 291
  • fat 24.5g
  • saturates 11.9g
  • carbs 11.9g
  • sugars 8.4g
  • fibre 5g
  • protein 3.3g
  • salt 1.3g

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