January calls for food that’s warming, simple, and deeply nourishing. This celeriac soup with Baker Tom focaccia croutons is exactly that—seasonal vegetables, good bread, and locally sourced ingredients brought together with care.
Celeriac is often overlooked, but its subtle, nutty flavour makes it perfect for winter soups. Paired with crispy focaccia croutons, Fowey Valley olive oil, and Trewithen Dairy, this recipe turns humble ingredients into something comforting and generous—just what January eating should be about.
Ingredients (Serves 4)
For the Celeriac Soup
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1 large celeriac, peeled and diced
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1 onion, finely chopped
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1 clove garlic, crushed
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1 medium potato, diced
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1 litre vegetable stock
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150ml Trewithen Dairy double cream
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Fowey Valley extra virgin olive oil
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Sea salt and black pepper
For the Focaccia Croutons
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2–3 slices of Baker Tom focaccia, cubed
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Fowey Valley olive oil
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A pinch of sea salt
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Optional: rosemary or thyme
Method
1. Make the Soup Base
Heat a generous glug of Fowey Valley olive oil in a large pan over a medium heat. Add the onion and cook gently until soft and translucent. Add the garlic and cook for another minute.
2. Cook the Vegetables
Add the diced celeriac and potato to the pan. Stir well to coat in the oil, then pour over the vegetable stock. Bring to a simmer and cook for 20–25 minutes, until everything is completely soft.
3. Blend and Finish
Blend the soup until smooth. Stir through the Trewithen Dairy cream, then season with salt and black pepper. Keep warm while you prepare the croutons.
4. Make the Focaccia Croutons
Preheat the oven to 180°C. Toss the focaccia cubes with olive oil and a pinch of salt. Spread on a baking tray and bake for 10–12 minutes, turning once, until golden and crisp.
Using real bread makes all the difference here—focaccia’s open crumb soaks up oil and crisps beautifully without drying out.
To Serve
Ladle the hot soup into bowls, scatter over the focaccia croutons, and finish with:
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A drizzle of Fowey Valley olive oil
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A little extra cream, if you like
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Fresh herbs
Serve with extra bread on the side—because January meals should still feel generous.