Easy Celeriac Soup
This is a simple Roasted Celeriac Soup that is big and mellow in flavour. Perfect Autumnal fayre.
Servings 6 people
Calories 49kcal
Ingredients
- 1 standard celeriac about 800-1000 grams
- 1 medium white onion
- 2 tbsps garlic oil
- 500 mls chicken/veg stock
- 1 tsp salt
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6
- Peel and chop the celeriac and onion into roughly 5 cm chunks/wedges. Drizzle the garlic oil and scatter the salt over the veg. Mix the veg around in it and then pour in the stock. Cover with silver foil and bake in the oven for an hour or until the veg is soft.
- Remove carefully from the oven and blitz. I add usually about 250 mls of double strength stock but you can add more or less to get the thickness you require. I do like to add 4 tbsps of double cream too but that is optional. Season carefully to taste.
- Apply To Dignified Face
Notes
- Only use one onion as the celeriac is a mellow flavour and easily lost.
- Store covered in the fridge
- Add to stews and pasta for sneaky veg additions.
- You can freeze in a stout tupperware container for up to a month.
- Add 4 tbsps cream for added luxury
- To make this dairy free omit the cream and make sure your stock is dairy free.
- Season carefully
- All nutritional information is approximate and intended only as a guide.
Nutrition
Calories: 49kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 389mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg