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4.9 from 30 votes

Easy Roasted Celeriac Soup

A delicious and simple roasted celeriac and garlic soup with a zing of lemon!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 7 mins
Servings: 6 - 8
Course: Main Course , Appetizer , Lunch
Cuisine: British

Ingredients

  • 1 kilogram celeriac diced
  • 1 garlic bulb preferably large
  • 3 tablespoons olive oil
  • 1.45 litre vegetable stock made with 2 stock cubes
  • 1 tablespoon lemon juice or to taste
  • Salt and freshly ground pepper
Garnish
  • 5 g chives (snipped with kitchen scissors)

Instructions

    Cup of Yum
  1. Preheat the oven to 190°C.
  2. Put the celeriac and olive oil in a bowl to combine.
  3. Spread the celeriac out on a baking tray, add the whole garlic bulb and season with salt and pepper.
  4. Place in the oven and roast for 45 - 55 minutes (turning the celeriac a couple of times) until celeriac is golden.
  5. Remove tray from oven and allow to cool for a few minutes.
  6. Slice the top off the garlic bulb.
  7. Squeeze the roasted garlic into a large pan (discarding the skin) and add the roasted celeriac, stock and lemon juice.
  8. Blend until smooth (I use a stick blender).
  9. 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.