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Cauliflower and celeriac soup

Cauliflower and celeriac soup

The vitamin B6 and folate in this soup are great for brain health, while potassium helps to maintain normal blood pressure. If you want to make this more of a meal, serve with rye bread and top with toasted pumpkin seeds to add a little omega 3.

Cauliflower and celeriac soup

Serves 2

240 calories per serving


  • 1 cauliflower
  • ½ celeriac, finely diced
  • ½ tsp paprika, plus extra for dusting
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 celery stick, diced
  • 500ml vegetable stock
  • Salt


  1. Preheat the oven to 200°C/fan 180°C/gas 6.
  2. Cut the core out of the cauliflower and finely chop it. Roughly chop the florets.
  3. Spread all the cauliflower and the celeriac in a roasting tin and sprinkle with the paprika and salt. Roast for 20 minutes.
  4. Meanwhile, heat the oil in a large saucepan, add the onion and cook for 10 minutes until it is translucent. Add the garlic and cook for a further 3 minutes. Add the celery and stock. Bring to the boil, then simmer for 5 minutes.
  5. Tip the cauliflower and celeriac into the pan and stir to mix, then simmer for a further 15 minutes.
  6. Transfer everything to a blender and blitz for about 3 minutes until completely smooth. Serve hot, with a light dusting of paprika.

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.

Find out more at Rob Hobson's website, or read more about Healthspan's health experts.