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Vegan British & Irish Recipes
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Pear and Celeriac Soup
from The Vegetarian Society UK -

serves 6

Celeriac always seems to be the poor relation of the root vegetables as people tend to look at its knobbly exterior and shy away from experimenting with it. his is a pity as it has a slightly sweet celery flavour and purees to a beautifully smooth texture.
If you cannot obtain celeriac, then try using a squash instead.

  • 675g / 1 1/2 lb pears, peeled and cored
  • 30ml / 2tbsp sunflower oil
  • 1 onion, chopped
  • 450g / 1lb celeriac, peeled and roughly chopped
  • 1.2 litres / 2 pints vegetable stock
  • salt and freshly ground black pepper
  • soya cream to serve
  • chopped chives, to garnish
1. Cut the pears into slices and poach them in 300ml/1/2 pint water until they are tender. Blend the pears and water together and reserve.

2. Heat the oil in a large saucepan and gently fry the onion until transluscent.

3. Add the celeriac and cook, covered, for 10~15 minutes, or until tender.

4. Add the vegetable stock and blended pears, bring to the boil and then reduce the heat and simmer for 10 minutes.

5. Liquidise the soup in a blender and return to a clean pan. Re-heat gently, season to taste.

6. Serve immediately with a swirl of soya cream and a sprinkling of chopped chives.