Easy Roasted Celeriac Soup
User Reviews
4.9
20 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
57 mins
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Total Time
1 hr 7 mins
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Servings
6 - 8
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Course
Main Course, Appetizer, Lunch
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Cuisine
British
Easy Roasted Celeriac Soup
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A delicious and simple roasted celeriac and garlic soup with a zing of lemon!
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Ingredients
- 1 kilogram celeriac diced
- 1 garlic preferably large, bulb
- 3 tablespoons olive oil
- 1.45 litre vegetable stock made with 2 stock cubes
- 1 tablespoon lemon juice or to taste
- salt freshly ground
- black pepper freshly ground
Garnish
- 5 g chives (snipped with kitchen scissors)
Instructions
- Preheat the oven to 190°C.
- Put the celeriac and olive oil in a bowl to combine.
- Spread the celeriac out on a baking tray, add the whole garlic bulb and season with salt and pepper.
- Place in the oven and roast for 45 - 55 minutes (turning the celeriac a couple of times) until celeriac is golden.
- Remove tray from oven and allow to cool for a few minutes.
- Slice the top off the garlic bulb.
- Squeeze the roasted garlic into a large pan (discarding the skin) and add the roasted celeriac, stock and lemon juice.
- Blend until smooth (I use a stick blender).
- Heat through, adjust seasoning if necessary and serve with a garnish of snipped chives and some crusty bread.
Notes
- Be sure to sharpen your kitchen knife before you start.
- Leftover soup can be kept in the fridge (covered) for 3 - 4 days.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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