Curried Courgette and Celeriac Soup with Klara Risberg

Recipe and words by Klara Risberg

Super simple and easy soup perfect for the transitional season. My mother made a similar soup from one of her old recipe books and I absolutely loved for how simple, cheap and delicious it was. I’ve started making huge batches to keep on the fridge for the wfh lunches. My version is a little heavier on the spice side and I’m also using celeriac which I think is a hugely underrated vegetable. The garnish is very optional but as I fan of all things faff I couldn’t resist. Dunk friendly bread on the side is highly recommended though.


Serves 4


500g courgettes, diced 

250g celeriac or potato, diced 

1 leek, washes and sliced 

1 onion, chopped 

3 garlic cloves, chopped 

1 tbsp curry powder

1 tsp cayenne 

2 bay leaves 

5 sprigs of thyme 

1 stock cube, veg or chicken

800ml water 

200ml creme fraiche 


Handful of fresh parsley 


Optional to garnish with 

1 small courgette, thinly sliced 

chopped chives 

Fresh dill

Olive oil 


Salt and pepper 


Start by sweating the onion in a few table spoons of olive oil in a large pan, add leeks and garlic cloves and cook on medium heat until softened, 5-10 minutes. Add curry powder, cayenne, black pepper, a little salt, bay, thyme, courgette and celeriac and mix. Pour in the water and stock cube and cook the soup for 20 minutes on medium heat with the lid on. After 20 minutes add the creme fraiche and cook for another 10-15 minutes until the veg is soft. Take out the bay leaves and thyme stalks, add the fresh parsley and blend the soup in a blender or with a hand mixer. Pour back in the pan and season with more salt, pepper and lemon juice, adding more water if the consistency is too thick.

Add your garnishes before serving and enjoy! 

For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!

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