Celeriac Soup with Garlic and Thyme Oil

This recipe is simple and beautiful. It just goes to show you don’t need a pantry full of ingredients to create something sumptuous, creamy, seasonal and delicious. Celeriac season for me is a divine gift from god, the fact the season is quite short, make it even more of a reason to celebrate.

Prep Time: 10 min

Cook time: 25 min

Serves: 4


50g *Hax Garlic & Herb (Thyme) Butter
drizzle *Hax Garlic, Chilli & Herb (Thyme) Oil
1 onion, roughly chopped
1 celeriac, washed, peeled and diced (around 500g)
1 potato (250g), peeled and diced
1 ltre stock, chicken or veg
fresh thyme leaves to garnish
Salt and freshly ground black pepper
+Food Porn Option : 100ml coconut cream / cream


Melt the butter and drizzle a little oil in a large non-stick saucepan. When bubbling, tumble in the onion and cook gently for 3 – 4 minutes until soft and fragrant.

Add the vegetables, toss through the fragrant onion mixture, reduce the heat and gently sweat until they begin to soften – around 10 minutes.

Pour in the stock, bring to a boil, reduce to a simmer and cook, stirring occasionally until the celeriac is tender.

Remove from the heat and liquidise until smooth. If you’re going for the +Food porn option, add your cream here.

Taste and season.

SERVE : with a drizzle of Hax Garlic and Herb Oil and some freshly picked thyme leaves. Don’t forget your wedge of warm bread to wipe up the soup puddle at the bottom of your bowl.

JAX SAYS : For a silky smooth soup, try and make sure the celeriac and potato are diced the same size. This means, they will cook evenly and you won’t have to worry about any nuggets of hard veggies, or even worse, soft and mushy potatoes, which can make the soup very watery.  This is a fabulous soup to make a batch to freeze.

Celeriac Soup w Garlic & Thyme Oil - Jax Hamilton