Start by washing all your fresh produce. Peel and dice your celeriac, potato, carrot, onion, and leek as guided in the ingredients list. The uniformity in size helps with even cooking. I can’t stress enough how a good quality knife makes this task easier!

In a large pot, melt the unsalted butter over medium heat. Toss in your diced onions and leeks. The aim here is to cook until they become translucent and fragrant—about 5 minutes. It transforms the base of your soup into a flavor powerhouse.

Next, stir in the celeriac, potato, celery, carrot, and garlic. Feel the anticipation build as you stir this delightful mix. Cook for an additional 5 minutes. This step softens the vegetables and allows the flavors to mingle beautifully.

Pour in your broth or water. Add the sea salt, pepper, bay leaf, thyme, coriander seeds, and lemon zest. The lemon zest is key—it brightens the soup and cuts through the creaminess.

Bring the pot to a gentle boil, then reduce the heat to low. Cover it and let the soup simmer for about 25 to 30 minutes, or until the celeriac and potatoes are tender. This step is like waiting for a good plot twist in a favorite book.

Remove the bay leaf and thyme sprigs before blending the soup. A handheld immersion blender makes this easy, but if you don’t have one, transferring batches into a traditional blender works too. Blend until smooth.

Return the pot to low heat, and stir in your cream. Taste your soup—this is the moment for tweaking. Maybe a pinch of salt or some more lemon zest?

Ladle the soup into bowls and drizzle with olive oil. Sprinkle the crunchy croutons on top along with some finely chopped chives or parsley, if you like. It’s time to enjoy your creation!