Celeriac & roasted garlic soup with parsley oil

Name: Celeriac & roasted garlic soup with parsley oil
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 -6
Ingredients: 1 head of garlic; 1 large brown/white onion; 1 celeriac/celery root; 2 potatoes; 1 bouquet garni; 1 litre vegetable stock; 100 ml cream; salt and pepper to taste; large handful fresh Italian parsley; 50 ml olive oil

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
4 -6
Course
Main Course, Appetizer, Soup, Dinner
Cuisine
Vegan

Celeriac & roasted garlic soup with parsley oil

Kylie Thomas

Report

Smooth and silky celeriac and potato soup flavoured with roasted garlic and finished with a bright green parsley oil to add a little freshness.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

1 head of garlic halved
1 large brown/white onion finely chopped
1 celeriac/celery root approximately 500g, peeled and chopped
2 potatoes peeled and chopped
1 bouquet garni a mix of herbs to infuse the soup
1 litre vegetable stock if you are not vegetarian, use chicken stock
100 ml cream
salt and pepper to taste

for the parsley oil

large handful fresh Italian parsley
50 ml olive oil

Add to Shopping List

Instructions

To roast the garlic, place the halved head of garlic on a piece of foil and drizzle with a little olive oil and season with salt. Wrap in the foil and place in the oven (180°c) and allow to roast for 45 minutes - 1 hour until the garlic is soft. Squeeze out of the skins and set aside.
To make the soup, fry the onion in a splash of olive oil until soft and translucent.
Add the celeriac and potato and saute for 10 minutes.
Add the roasted garlic and bouquet garni and pour in the stock.
Allow the soup to simmer gently for 30-45 minutes until the vegetables are soft.
Puree the soup and add a little more stock if the soup is too thick.
Add the cream and season to taste.
To make the parsley oil, combine the parsley and oil in a small food processor then blend until the parsley is very finely chopped.
Pass the mixture through a sieve and discard the parsley.
Serve the soup with a swirl of the parsley oil.