Roasted Celeriac Soup

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Delicious celeriac soup, garnished and served in a colourful bowl, ready to eat.

5 from 1 vote

Delicious nutty celeriac and sweet, sharp apple make a delicious combination in this easy soup recipe.

Servings: people

Author: Helen Best-Shaw

Prep Time15

Cook Time45

Ingredients

1 celeriac - roasted – from about 800g raw celeriac
2 onions - medium size
2 cloves garlic
1 apple
2 tbsp olive oil
1 litre vegetable or chicken stock - 4 cups
½ lemon - juice only
20 g parsley - 1 large handful

To serve

fresh herbs - chopped
drizzle cream, or soured cream

Instructions

First, dice and roast the celeriac.
Peel the onion and garlic, and roughly chop.
2 onions, 2 cloves garlic
Put the olive oil into a medium sized saucepan, and fry the onion over a medium heat for a few minutes, stirring all the time. Then add the garlic and cook for another couple of minutes until the onion is translucent, turning golden at the edges and is fragrant.
2 tbsp olive oil
Core the apple and cut into chunks (no need to peel).
1 apple
Add the roasted celeriac, apple, parsley and stock to the pan, give it a good stir and add some pepper and salt. Put the lid on and bring to a simmer. Then turn the heat right down and leave to simmer gently for 20 minutes.
1 litre vegetable or chicken stock, 20 g parsley, 1 celeriac
Once the vegetables are all very soft, whizz the soup with an immersion or stick blender. (If you prefer, you can use a blender or food processor.)
Taste and adjust the seasoning or add a little more stock if the soup needs thinning.
Stir in the lemon juice. If you like a creamier soup, you can also add a knob of butter.
½ lemon
Serve garnished with fresh herbs and a drizzle of cream.

Notes

An alternative method

Cut up celeriac, toss in olive oil and pepper and salt. Put in the oven to roast for half an hour at 200°C / 400°F / GM6.

Half way through roasting, add the roughly chopped onion.

5 minutes before the end of roasting, add the chopped garlic.

Add all the veggies to the saucepan, use the stock to deglaze the roasting pan before adding to the pot. You can now follow the recipe as described above from the fifth stage.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.