Roasted Celeriac Soup
User Reviews
5
Roasted Celeriac Soup
Description
This recipe begins by peeling and cubing the celeriac, which is then tossed with olive oil and thyme before roasting until golden and tender. Separately, onion and garlic are sautéed in olive oil and combined with vegetable stock and water to create the soup base. The roasted celeriac is added to the pot to soften further before everything is blended until smooth, producing a creamy texture without cream. Reserved roasted pieces can be used as garnish.
The roasting process deepens the root’s natural sweetness and softens its fibrous texture, giving the soup body and flavor. The use of vegetable stock adds savory depth, balanced by the aromatic thyme used during roasting. The soup’s smooth consistency makes it versatile for serving as an appetizer or light lunch accompanied by bread.
Careful handling of the knobbly celeriac during peeling is advised, and blending is recommended in batches using a towel to avoid splashes. Water can be replaced with additional vegetable stock to intensify the vegetable flavor. The soup should be roasted until tender and lightly golden but not overly browned to prevent bitterness.
Ingredients
- 1 celeriac aka celery root
- 2 tablespoons olive oil
- 2 teaspoons thyme dried
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 cloves garlic chopped
- 3 cups vegetable stock 700ml
- 1 cup water 230ml
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
- Peel celeriac carefully by slicing off the base and trimming the knobbly exterior while holding it steady.
- Blend the hot soup in batches using a towel over the blender lid to protect from splashes.
- Roast celeriac until tender and golden but avoid over-browning to keep flavor balanced.
- For deeper flavor, substitute water with more vegetable stock in the soup base.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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