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Photo of Celeriac and caraway soup with cheesy croutons by WW

Celeriac and caraway soup with cheesy croutons

Total Time
1 hr 10 min
20 min
50 min
Caraway seed is used as a spice and has a distinctive earthy anise flavour. Only a very small amount it’s needed as they are packed with so much flavour. Its goes so well with celeriac and potato soup.


Olive oil

2 tsp


1 whole, thinly sliced


2 clove(s), chopped

Caraway seeds

2 tsp


500 g, chopped, peeled


250 g, chopped, peeled

Vegetable stock

3 cup(s), (750ml)

Shortcut bacon

3 slice(s), (3 x 25g slices)

White sourdough bread

80 g, torn into 2cm pieces

Grated parmesan cheese

¼ cup(s), (20g)

Light cream

¼ cup(s), (60ml)

Fresh chives

¼ cup(s), finely chopped, chopped


  1. Heat oil in a large saucepan over medium-low heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and caraway and cook, stirring, for 1 minute until fragrant.
  2. Add celeriac, potato, stock and 3 cups (750ml) water and bring to the boil. Reduce heat and simmer, covered, for 45 minutes or until vegetables are tender.
  3. Meanwhile, preheat oven to 170°C or 150°C fan-forced. Line 2 baking trays with baking paper. Place bacon on 1 tray and bread on remaining tray. Sprinkle bread with parmesan and toss to coat. Bake trays for 15 minutes or until bacon and bread are golden.
  4. Process soup with a food processor or stick blender until smooth. Season with salt and pepper. Return soup to medium heat and cook, stirring, until heated through. Drizzle soup with cream and serve topped with bacon, croutons and chives.


TIP: Soup suitable to freeze (without cream and toppings) for up to 3 months.