Michelle's Freefrom Celeriac and Runner Bean Soup with Harissa

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

Now what do you do with old runner beans? I must admit that I had never thought of using them for soup, but nothing ventured…. In fact, the combination worked amazingly well, producing a rather delicate flavoured soup which was beautifully set off by a little touch of Belazu harissa sauce.

Serves 4

IngredientsCeleriac and runner bean soup recipe

  • 350g/ 12 oz celeriac root, trimmed and diced
  • 200g / 7 oz runner beans, de-strung and cut up
  • 650 ml / 22floz gluten and wheat-free vegetable stock
  • sea salt and freshly ground black pepper
  • harissa or other good quality hot sauce


  1. Put the celeriac in a pan with the runner beans and stock, bring ot the boil, cover and simmer for approximately 30 minutes or until both are soft.
  2. Purée in a food processor and season to taste.
  3. Reheat and serve with the harissa sauce so that everyone can add to their taste.

Per portion

27 Calories
2.5g Protein
0.9g Fat (0.2g Sat fat, 0.1g mono, 0.1g poly)
4g Carbohydrate of which 3g Sugar
4g Fibre, 589mg Sodium, 1.4g salt
53mg Calcium

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