| Prep Time | 15 minutes |
| Cook Time | 70 minutes |
| Servings |
people
|
Ingredients
Ingredients
|
|
Instructions
- Preheat the oven to 180 C. Place the celeriac, onions and garlic into a large roasting tin and drizzle over the olive oil. Toss to coat. Cover with foil and cook in the oven for 40-50 minutes, stirring a few times during cooking. Remove the foil 5-10 minutes before the vegetables are cooked so that they can brown. Remove from the oven and set aside to cool slightly.
- Heat the stock in a large saucepan. Squeeze the garlic out of their skins into the stock. Add the remaining roasted vegetables and bring to the boil. Simmer for 12 minutes, Season.
- Pour the soup into a blender and blend until smooth. Then stir through some lemon juice before serving with the parsley as a garnish.