Celeriac / green curry soup with Salmon

This soup I created from left over vegetables and beef broth which I always keep in the freezer. In order to give it a bit different flavour I decided to add some dried Thai Green Curry spices (which contains lemongrass, corianderseed, garlic, kuminseed, paprika, chili, cayenne, onion, laos, parsley, green pepper, corianderleaves and turmeric). Of course you can add any spices to your liking,

To not overcook the vegetables in the soup, I’ve stir-fried them in a wok with some onion and garlic, bringing all together in the bowl.

I find it worth taking some time to ‘dress up’ the plate, so it also looks apetizing before you eat. Also for the taste I like to add some smokey flavours, for that I have smoked sea-salt, smoked olive oil and if I want to give it some smokey ‘oomf’, I like to use some Chipotle tabasco sauce.

  • Servings: 2
  • Preperation time: 20 min (if broth is already available)
  • Cooking time: 30 min


  • Soup
    • 1 liter of (homemade) broth (beef or chicken)
    • 1/2 of a celeriac root
    • 1 onion
    • 2 cloves of carlic
    • 1 tbsp Thai green curry spices (dry)
    • juice from 1 lime
    • olive oil
    • pepper
    • salt
  • Salmon
    • 2 pcs of salmon with skin (approx 150gr each)
    • clarified butter / olive oil
  • Vegetables
    • 500 gr mixed vegetables of your choice
      • in the picture I used onion, courgette, pak choi and some spinace
    • 3 cloves of garlic
    • olive oil
  • For serving
    • red chili pepper
    • 2 lime wedges
    • (smoked) salt / (lemon) pepper

Nutrients per Serving


  1. Clean the celeriac root and chop in pieces (the skin you could use for your next batch of broth)
  2. Clean and chop the onion and garlic, then heat some olive oil in a soup pan and braise the onion and garlic, then add the selery pieces and braise for approx 5min. Add the curry spices and heat for one more minute.
  3. Add the broth, ensure that all selery is covered, if not add a bit of water. Put the lid on the pan and boil on low-medium heat for approx 20 min.
  4. Meanwhile, chop the remaining vegetables, press lime juice and prepare/clean the salmon.
  5. When the celeriac is cooked, use the blender to make a smooth soup. Flavour to taste with salt and pepper. Add the lime juice and keep warm (no need to boil).
  6. Heat the wok and the frying pan on high heat, so we can prepare the Vegetables and Salmon. and add oil to the wok and butter/oil to the pan.
  7. Stir-fry the vegetables with garlic until the right level of cooking you like (I like a bit of crunch)
  8. Fry the salmon with skin down, keep it moving a bit but not too much. Once the skin is crispy (should take ~3mins), turn it and fry the other side for ~1 min, this allows the Salmon to stay ‘raw’ in the middle.

To serve, place the vegetables on a deep plate / bowl. Add the soup around the vegetables. Place the salmon, skin down, on top of the vegetables. Chop the red pepper and sprinkle over the dish, and to finish grind some salt and pepper and add a wedge of lime on top.