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Watercress & Celeriac Soup with Goat’s Cheese Croutons Recipe

Watercress & Celeriac Soup with Goat’s Cheese Croutons Recipe

Photos of Watercress & Celeriac Soup with Goat’s Cheese Croutons Recipe

How To Make Watercress & Celeriac Soup with Goat’s Cheese Croutons

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1 large celeriac, peeled and diced
  • 2 bunches of watercress, stems trimmed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • 4 slices of baguette
  • 4 oz goat’s cheese, sliced
  • Olive oil, for drizzling


  1. In a large pot, heat some olive oil over medium heat. Add the onions and garlic, and sauté until softened.

  2. Add the celeriac and watercress to the pot, and cook for another 5 minutes.

  3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 15-20 minutes, until the celeriac is tender.

  4. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and season with salt and pepper.

  5. Preheat the broiler. Place the baguette slices on a baking sheet and top with the sliced goat’s cheese. Drizzle with olive oil.

  6. Broil the croutons for about 3-4 minutes, until the cheese is melted and golden.

  7. Serve the soup hot, topped with the goat’s cheese croutons.


  • Calories : 300kcal
  • Total Fat : 20g
  • Saturated Fat : 12g
  • Cholesterol : 60mg
  • Sodium : 800mg
  • Total Carbohydrates : 20g
  • Dietary Fiber : 4g
  • Sugar : 5g
  • Protein : 12g
Want to share your experience making this Watercress & Celeriac Soup with Goat's Cheese Croutons? Head over to the Recipe Sharing forum and let us know how it turned out!

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