Roasted Celeriac Soup

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Roasted Celeriac Soup
This is a thick, rich and creamy soup. Celeriac is quite like celery but has a far more subtle taste – it makes a delicious and tasty soup.
  1. 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.
  2. 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.
  3. Pour the soup into a blender and blend until smooth. Then stir through some lemon juice before serving with the parsley as a garnish.

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