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Vegan Jerusalem artichoke and celeriac soup

Jerusalem artichoke and celeriac soup with chilli and coconut

This Jerusalem artichoke and celeriac soup is gorgeously creamy with a subtle hint of coconut and a kick from the chilli. This recipe is a great way to use up the veggies from your vegetable box or bag scheme and it's also vegan.
Course Soup
Cuisine British
Keyword celeriac soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Cook Veggielicious


  • 1 tbsp sunflower oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 thumb-sized piece ginger finely chopped
  • 1 tsp dried chilli flakes or to taste
  • 1 tsp ground coriander
  • 600 g celeriac peeled and diced medium (prepared weight)
  • 600 g Jerusalem artichoke peeled and diced small (prepared weight)
  • 400 g tin coconut milk
  • 700 ml hot vegetable stock
  • Salt and pepper to taste
  • freshly chopped coriander to serve
  • chilli sauce to serve


  • Heat the sunflower oil in a large saucepan over a medium heat.
  • Add the onion and cook for 10 minutes, stirring often, until soft.
  • Add the ginger, garlic, chilli and coriander, stir well and cook for a further minute or two.
  • Add the diced vegetables. The Jerusalem artichokes take a bit longer to cook than the celeriac so I suggest chopping them a bit smaller. Stir to coat in the spice mix then pour in the coconut milk and the vegetable stock. 
  • Bring to the boil then reduce to a simmer and cover. Cook for 20-30 minutes or until the vegetables are soft.
  • Blend until smooth. I find that a handheld blender is the most convenient way to do this. Season to taste with salt and pepper.
  • Season with salt and pepper to taste and serve with freshly chopped coriander and some extra chilli sauce if liked.