Creamy Celeriac, Squash and Pak Choi Soup


Serves: 4
Prep & Cooking: 40-45 mins


  • 400g squash
  • 300g celeriac
  • 200g pak choi
  • 1 medium onion
  • 1 medium potato (optional)
  • 3 cloves garlic

From the cupboard and the fridge:

  • cooking oil
  • ½ teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon mild curry powder
  • salt to taste
  • 100ml double cream for cooking


  1. Peel and cut the squash, celeriac and potatoes into cubes. Chop the onion, pak choi and garlic.
  2. Place all the veg into a pot with cooking oil and fry for 5-10 mins. Add all the spices and fry for another 2-3 mins.
  3. Pour 4 soup bowls of boiling water on top of the fried veg and cook until the root veg is soft.
  4. Blend with a hand-blender or food processor and add the cream while stirring.

Serve with balsamic vinegar and grated parmigiano (optional).

Recipe and image by Pavlina.