Turkey, pumpkin and wild rice soup
Turkey, pumpkin and wild rice in a thyme-scented broth.
About 1 hr · 380 kcal · 40 g protein per serving
Celeriac, pear and white bean soup
A smooth soup with celeriac, pear and white beans.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the celeriac blends smooth after 20 to 25 minutes
- Photograph the finished bowls
- Time
- About 45 min
- estimated
- Serves
- 2
- see below
- Energy
- 330 kcal
- per serving
- Protein
- 15 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains celery, milk. Check the labels on packaged ingredients:
- vegetable stock. Vegetable stock often contains celery, and some contain milk or gluten; check the label, especially if you need it vegan.
Cooking steps
Warm the oil in a large pan over medium heat and cook the onion for 5 minutes, until soft.
Add the celeriac, pear, beans and stock. Bring to the boil, then simmer for 20 to 25 minutes, until the celeriac is completely tender.
Blend until smooth. Hot soup expands in a blender, so fill it no more than half full, hold the lid with a tea towel and blend in batches.
Return it to the pan to warm through and serve with the yoghurt spooned on top.
The useful detail
Use ripe but firm pear and remove its core completely. A hard pear stays gritty even after blending, and the core leaves fibrous threads that a blender cannot break down.
Make it work for you
One serving is A large bowl with 50 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Apple instead of pear
Sharper, and it needs a few minutes longer to soften.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Butter beans instead of cannellini
Creamier when blended. The figures use the same record.
Per serving: about the same energy, about the same protein, about the same fat.
Potato instead of celeriac
Milder and starchier; it makes a thicker soup.
Per serving: about 55 kcal more, about 1 g more protein, about the same fat.
Allergens: Removes celery, which celeriac counts as.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A smooth vegetable soup given body by blended beans rather than cream. It is lighter in protein than the meat and fish soups here.
| Energy | 330 kcal |
|---|---|
| Protein | 15 g |
| Fat | 4 g |
| of which saturates | 1 g |
| Carbohydrate | 61 g |
| of which sugars | 17 g |
| Fibre | 12 g |
| Sodium | 1,630 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| celeriac | 300 g | FDC 170400Celeriac, raw | 126 kcal | 4.5 g |
| pears | 150 g | FDC 169118Pears, raw | 86 kcal | 0.5 g |
| white beans | 250 g | FDC 175204Beans, white, mature seeds, canned | 285 kcal | 18.1 g |
| vegetable stock | 685 g | FDC 171583Soup, vegetable broth, ready to serve | 34 kcal | 1.6 g |
| plain yoghurt | 100 g | FDC 170886Yogurt, plain, low fat | 63 kcal | 5.3 g |
| Whole recipe | Divided by 2 | 658 kcal | 30.7 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool it quickly, cover and refrigerate within 2 hours. The FDA chart gives soups and stews 3 to 4 days. Add the yoghurt to the bowl, not the pan, so it does not split on reheating.
- In the freezer
- The same chart gives soups and stews 2 to 3 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout, stirring so it heats evenly.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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Chicken and mushrooms with chewy spelt and parsley.
About 55 min · 385 kcal · 41 g protein per serving