Roasted Cauliflower Soup with Celeriac
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 people
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Calories
289 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Roasted Cauliflower Soup with Celeriac
Description
This recipe involves roasting cauliflower florets and chopped celeriac until lightly caramelized, which concentrates their natural flavors and develops subtle sweetness. Separately, onions and wild garlic (or regular garlic) are sautéed to soften and release aroma. The roasted vegetables and sautéed aromatics are combined with stock and double cream, simmered until tender, then blended to a velvety smooth consistency.
The soup achieves a balance of savory and creamy, with the roasted vegetables providing depth and mild sweetness, while the wild garlic adds a fresh but mellow garlic flavor. The use of double cream lends richness and smoothness without being overly heavy. Seasoning is adjusted with salt and freshly ground black pepper to taste.
Warm and comforting, this soup is suitable as a starter or light meal during cooler weather. Its smooth texture can pair well with crusty bread or a light salad for a balanced meal.
If celeriac is not preferred, it can be substituted with more cauliflower or a preferred root vegetable. The soup stores refrigerated for up to five days and can be frozen for up to three months. Adjust consistency by adding additional stock if too thick, or simmering longer if too thin.
Ingredients
- 3 tablespoon olive oil (2 + 1 separately)
- 350 g cauliflower fleurets
- 500 g celeriac (roughly chopped)
- 1 medium onion (diced)
- 20 g wild garlic or 2 cloves of garlic roughly chopped, chopped
- 1 litre chicken stock or vegetable stock
- 120 ml cream ½ cup, double
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 190° C - 375° F (fan oven).
- In a large bowl, toss the cauliflower and celeriac with 2 tablespoon olive oil then transfer on a tray.
- Bake them until lightly caramelized, for about 25 minutes.
- When the cauliflower and celeriac are almost ready, place a pan on medium heat and saute the onions with 1 tablespoon olive oil until soft.
- Add the wild garlic or garlic and saute for another minute.
- When the cauliflower and celeriac are ready and roasted, transfer them to the pan and add stock (chicken or vegetable), double cream, salt, and pepper.
- Bring the pan to boil on medium heat, lower the heat and gently simmer for 20-25 minutes until the cauliflower and celeriac are soft.
- Remove the pan from the heat and blend until smooth. Check the seasoning, add more salt if needed.
- Add more stock if the soup is too thick or boil further until it reduces to desired consistency.
Notes
- Substitute celeriac with additional cauliflower or other root vegetables if desired.
- Choose cauliflower heads that are firm, creamy white, and free of browning or wilting.
- Refrigerate soup in an airtight container for up to five days to keep fresh.
- Freeze soup for up to three months for longer storage.
- Adjust soup thickness by adding stock if too thick or simmering to reduce if too thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 41mg | 14% |
| Sodium | 747mg | 31% |
| Potassium | 720mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 56mg | 62% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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