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Photo of Potato and celeriac soup with herb yoghurt by WW

Potato and celeriac soup with herb yoghurt

Total Time
50 min
15 min
35 min
Fresh celeriac might be lacking in the looks department but this gutsy, meal-in-a-bowl proves its credentials as a blonde bombshell of an ingredient


Olive oil

1 tbs

Brown onion

1 large, finely chopped


2 clove(s), crushed


450 g, desiree, peeled, chopped, (buy 500g)


500 g, peeled, chopped

Chicken stock

4 cup(s), (1L), salt-reduced

Plain or natural yoghurt, low-fat, no added sugar

½ cup(s), (120g)

Fresh chives

1 tbs, chopped

Fresh flat-leaf parsley

1 tbs, finely chopped


  1. Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant.
  2. Add potato, celeriac and stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until potato and celeriac are tender. Remove from heat and set aside to cool for 15 minutes.
  3. Using a stick blender or food processor, process soup until almost smooth (see tip p28). Return soup to medium heat. Cook, stirring, for 5 minutes or until heated through.
  4. Meanwhile, combine yoghurt, chives and parsley in a small bowl. Serve soup with a dollop of herb yoghurt.


SERVING SUGGESTION: toasted sourdough bread.Celeriac is a brown tuberous root with white flesh. Related to celery, it has a strong earthy flavour and can be eaten raw, mashed, steamed or boiled.