Celeriac and Sprout Soup

  • 500g celeriac, peeled & diced
  • 500g Brussels sprouts, trimmed & halved
  • 100g lean ham, diced
  • 500ml Soya (cow, sheep or goat’s) milk
  • 1 litre water or good gluten & wheat free stock
  • 200ml medium sherry
  • Salt & pepper to taste
  • 1 tbsp toasted sunflower seeds or lots of freshly chopped parsley (optional)




Put the celeriac, sprouts and ham in a deep saucepan with the milk and water or stock and bring to the boil. Simmer gently for 25 minutes or until the celeriac is cooked. Purée in a food processor then return to the pan. Add the sherry and seasoning to taste. If needed, thin with a little  more water. Serve alone or sprinkled with sunflower seeds or parsley.