Celeriac and saffron soup

The celeriac and saffron soup combines the delicate flavour of the vegetable with the strong taste of the spice. Sprinkle with chopped pistachio to add texture.



Ingredients for two servings


400 g of celeriac

20 g of shallot

400 ml of vegetable broth

100 g of potatoes

1/2 teaspoonful of saffron, threads

1 spoonful of chopped pistachio

salt, pepper 


© Laura La Monaca


In a medium-size pot, sautée the shallot with little oil. In the meantime, peel, clean and dice celeriac and potatoes. Put these ingredients in the pot with the shallot and add saffron and vegetable broth.

Bring the soup to a boil, lower the heat, put a lid on the pot and simmer for about 15 minutes until the potatoes and celeriac are tender.

Remove from heat and blend with a blender.

Season with salt and pepper and garnish with chopped pistachio. Serve the celeriac and saffron soup hot.


© Laura La Monaca

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