Celeriac & White Bean Soup


  • 1 bulb celeriac, diced
  • 1 leek, diced (just the white part)
  • 1 clove garlic, crushed
  • 1 large potato, diced
  • 3 tbsp butter
  • 3 tsp TurmeriX
  • 3 cups chicken or vegetable stock
  • 1 can cannelloni beans


  • In a heavy based pan add butter on medium heat.
  • Once melted add leek and garlic and saute until leek becomes translucent.
  • Add the TurmeriX and stir for a another minute.
  • Add the potato, celeriac, stock and liquid from the white beans.
  • Bring to a boil and simmer on low heat until potato and celeriac are cooked and easily penetrated with a knife or skewer.
  • Remove from heat and allow to cool slightly. Using a stick blender blend, blend mixture until smooth.
  • Season with salt.

  Serve in soup bowls garnishing with cream, pesto and/or cracked black pepper. (Serves 2)


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