Roasted Celeriac Soup
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5.0
54 reviews
Excellent
Roasted Celeriac Soup
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This easy Celeriac Soup recipe makes the most of seasonal celery root. It’s roasted, then blended with garlic and thyme for a velvety soup.
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Ingredients
- 1 Celeriac (celery root)
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 cloves garlic chopped
- 3 cups (700ml) vegetable stock
- 1 cup (230ml) water
Instructions
- Heat the oven to 400°F/200°C.
- Peel the celeriac (careful, it’s knobbly. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife).
- Chop the celeriac into cubes, then place onto a baking sheet. Drizzle with the oil, sprinkle with thyme and toss well. Spread out onto the baking sheet in a single layer, then roast in the oven for 25 minutes or until it begins to turn golden.
- Meanwhile, heat the oil in a large soup pot, then add the onion and cook for 7 minutes or until translucent. Add the garlic and cook for a further minute. Add the vegetable stock and water, bring to the boil, then reduce the heat and simmer for 5 minutes.
- When the roasted celeriac is finished, add it to the pan (you may wish to reserve a few pieces for garnish), bring back to the boil and simmer for a further 3 minutes.
- Transfer to a blender (you may need to do this in batches so as not to overfill) and process until smooth.
Notes
- Be careful when peeling celeriac as it contains lots of knobs. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife.
- Be careful when peeling celeriac as it contains lots of knobs. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife.
- When blending the soup, use a high-speed blender and blend in batches with a towel on top to keep your hands and arms safe.
- When blending the soup, use a high-speed blender and blend in batches with a towel on top to keep your hands and arms safe.
- Make sure the celeriac is roasted until tender and golden but not too browned.
- Make sure the celeriac is roasted until tender and golden but not too browned.
- For a deep vegetable flavor, replace any water with more vegetable stock.
- For a deep vegetable flavor, replace any water with more vegetable stock.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
869mg
(36%)
Potassium
538mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
395IU
(8%)
Vitamin C
16mg
(18%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 869mg | 36% |
| Potassium | 538mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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