5.0 from 45 votes
Roasted Cauliflower Soup with Celeriac
This easy yet super delicious Roasted Cauliflower Soup with Celeriac (Celery Root) is a perfect winter warmer and extremely easy to make.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 people
Calories: 289 kcal
Course:
Main Course , Appetizer
Cuisine:
American
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 (chopped) (or 2 cloves of garlic roughly chopped)
- 1 litre chicken stock or vegetable stock
- 120 ml double cream (½ cup)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
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.
Cup of Yum
Notes
- If celeriac is not your type of vegetable, replace it with more cauliflower or substitute it with your favorite root vegetable.
- When buying cauliflower, look for firm ones that have creamy white color without any signs of browning. Their florets should be crisp, and the outer leaves should be fresh, with no sign of yellowing or wilting.
- This soup keeps fresh for up to five days when refrigerated in an airtight container.
- If you want to keep this Cauliflower and Celeriac Soup for longer, you can freeze it and keep it for up to three months.
- Add more stock if the soup is too thick. If the soup is too runny, boil further until it reduces to desired consistency.
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
41mg
(14%)
Sodium
747mg
(31%)
Potassium
720mg
(21%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
442IU
(9%)
Vitamin C
56mg
(62%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 289
% 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.