Mary Berry Celeriac and watercress soup recipe is a simple yet elegant dish that balances earthy, nutty celeriac with the peppery bite of fresh watercress. This creamy, comforting soup is perfect for chilly days or as a refined starter for a dinner party. Inspired by Mary Berry’s love for fresh, seasonal ingredients, this recipe highlights the natural flavors of both vegetables while maintaining a smooth, velvety texture.

While celeriac might not be the most common root vegetable in your kitchen, it’s an underrated star, bringing a mild, slightly sweet depth to soups. Watercress, on the other hand, adds a peppery freshness that cuts through the richness. If you’re looking for a light yet flavorful soup that’s easy to prepare and packed with nutrients, this one is a must-try.

Recipe at a Glance

This recipe is quick, simple, and packed with nutrients. Below is a breakdown of the key details:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy
Dietary Suitability: Vegetarian, gluten-free

Ingredients You’ll Need

To make this celeriac and watercress soup, you’ll need the following ingredients:

1 medium celeriac, peeled and diced
1 large onion, finely chopped
2 cloves garlic, minced
1 medium potato, peeled and diced
1 liter vegetable stock
100g fresh watercress
150ml double cream (or crème fraîche)
2 tbsp butter or olive oil
Salt and black pepper, to taste
Lemon juice, to taste (optional)

Substitutes and Optional Ingredients

If you don’t have all the ingredients on hand, here are some alternatives:

Potato: Can be replaced with parsnip or cauliflower for a different texture.
Double cream: Swap with coconut milk for a dairy-free version.
Watercress: If unavailable, use baby spinach with a pinch of mustard powder for a similar peppery note.
Butter: Use olive oil for a vegan-friendly option.

Equipment You’ll Need for Celeriac & Watercress Soup

To make this soup effortlessly, you’ll need:

A large saucepan or soup pot
A sharp knife and chopping board
A blender (immersion or stand blender)
A ladle for serving

Mary Berry Celeriac & Watercress Soup Recipe: Step-by-Step Guide

Time needed: 45 minutes

Follow these simple steps to make a creamy and flavorful soup:

Sauté the aromatics
In a large saucepan, heat the butter over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
Add the celeriac and potato
Stir in the diced celeriac and potato, coating them in the butter. Cook for about 5 minutes to enhance the flavors.
Pour in the stock
Add the vegetable stock and bring it to a gentle simmer. Cover and let it cook for 20 minutes, or until the vegetables are tender.
Blend the soup
Use an immersion blender or transfer to a stand blender to puree until smooth. Return the soup to the pan if using a stand blender.
Add the watercress
Stir in the fresh watercress and cook for another 2-3 minutes until wilted but still vibrant. Blend again if needed for a smoother texture.
Finish with cream and seasoning
Stir in the double cream, season with salt and black pepper, and add a squeeze of lemon juice if desired. Warm through without boiling.
Serve
Ladle into bowls and garnish with extra watercress or a drizzle of cream before serving.

Step-Specific Tips or Notes

Blending tip: If using a stand blender, blend in batches and allow steam to escape to prevent splattering.
Creamy vs. chunky: Blend the soup completely for a smooth texture, or leave it slightly chunky for a more rustic feel.

Nutrition Facts & Dietary Info

Each serving of this soup provides a well-balanced combination of nutrients. Here’s a general estimate per serving:

Nutrient	Amount per serving
Calories	180 kcal
Protein	3g
Carbohydrates	18g
Fat	11g
Fiber	4g

This soup is naturally gluten-free and vegetarian. For a dairy-free version, substitute the cream with coconut milk or omit it entirely.

Why This Recipe Is a Must-Try

Easy to make. With just a handful of ingredients and simple steps, this soup is beginner-friendly.
Naturally nutritious. Celeriac is rich in fiber and vitamins, while watercress provides antioxidants and a fresh, peppery taste.
Elegant yet comforting. Whether you’re serving it as a light lunch or a sophisticated starter, this soup is both cozy and refined.

Pro Tips for Perfect Celeriac & Watercress Soup

Use fresh watercress. Older watercress can taste too bitter, so opt for fresh, vibrant greens for the best flavor.
Adjust consistency. If the soup is too thick, add more stock or a splash of milk to reach your preferred texture.
Season at the end. Watercress can be slightly salty, so adjust seasoning only after blending.

Fun Variations & Ingredient Swaps

Add leeks. Sauté leeks with onions for a milder, slightly sweet flavor.
Make it spicy. Add a pinch of cayenne or a drizzle of chili oil for heat.
Protein boost. Stir in some cooked white beans or top with crispy pancetta for added protein.

Avoid These Common Mistakes

Overcooking watercress. Cooking it too long can dull its bright flavor and color. Add it just before blending.
Skipping the potato. The potato helps create a creamy consistency without too much cream.
Not blending properly. If using a stand blender, blend in small batches to avoid hot soup splashing out.

How to Store & Serve Celeriac & Watercress Soup

Storing

Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Serving

Serve hot with crusty bread or a swirl of extra cream for added richness.
Garnish with a handful of fresh watercress or toasted seeds for texture.

Celeriac & Watercress Soup FAQs

Can I make this soup ahead of time?

Yes! This soup stores well in the fridge for up to four days, making it great for meal prep. The flavors deepen over time, so it often tastes even better the next day. Just reheat gently on the stovetop, adding a splash of stock or water if needed to loosen the texture.

What can I use instead of celeriac?

If you can’t find celeriac, try using parsnips, turnips, or a mix of potatoes and cauliflower. Each will slightly alter the flavor, but the soup will still be delicious and creamy. Just adjust the seasoning accordingly to balance the flavors.

How do I make this soup vegan?

Simply replace the butter with olive oil and swap the double cream for coconut milk or a dairy-free cream alternative. The soup will still be smooth and flavorful while remaining completely plant-based.

Conclusion

Mary Berry celeriac and watercress soup recipe is a fantastic choice if you’re looking for a light yet creamy dish packed with fresh flavors. The nutty, earthy celeriac pairs beautifully with the peppery watercress, creating a well-balanced and nutritious soup. Whether served as a starter or a main, it’s an easy, elegant recipe worth adding to your rotation. Give it a try, and you might just discover a new favorite!