Celeriac Soup

Celeriac makes a wonderfully smooth and comforting soup with a subtle, earthy flavour.

It’s a great way to turn surplus vegetables into a nourishing meal that’s both simple and affordable. With just a few ingredients, this recipe transforms celeriac into a warming dish that’s perfect for batch cooking and sharing.

Serves

4-6

Ingredients

• 1 celeriac, peeled and chunked
• 1 onion, sliced
• 2 bulbs of garlic crushed
• 1 leek, sliced. If you don’t have any leeks, then use another onion. 
• 1 litre vegetable stock 
• 1 bay leaf
• 1 teaspoon dried mixed herbs

Method

1. Preheat your oven to 180C.
2. In a roasting tin, toss the celeriac with a drizzle of oil, salt and black pepper. Roast for 30 minutes, or until going golden on the outside. 
3. In a saucepan, heat some oil on a medium heat and add in the onions, leek, garlic and bay leaf. Sweat these down until the onions have become translucent. 
4. Add in the roasted celeriac and vegetable stock and bring to the boil. Turn down the heat and allow to simmer for 10 minutes. 
5. Blend the contents of the pan. If it is too thick, then loosen with more vegetable stock. If it is too thin, then reduce down on the hob. 
6. Season with salt and black pepper to taste.

Download the recipe pdf here.

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