Easy Roasted Celeriac Soup with roasted garlic and lemon is just delightful and so simple to make!
I recently bought a 1 p celeriac on one of my bargain shops and put out a call on Facebook to see what ideas I could glean from my readers.
I couldn’t remember the last time I’d bought a celeriac so along with ideas for things like Remoulade the one that jumped out at me was roasting. That then lead to the idea for a soup and I just thought garlic and lemon would be perfect bed fellows too.
So my Easy Roasted Celeriac Soup was born and it really is just so simple and quick to prepare.
My husband wasn’t sure if he’d like my Easy Roasted Celeriac Soup but after trying it he proclaimed it to be delicious, as did my son. Roasting really brings out the sweet caramel flavours of the garlic and celeriac and the lemon adds a lovely contrasting zing. Celeriac is still in season right now so do give this delicious soup a go!
I’d still love to hear what you do with your celeriac so do tell me in the comments below!
More Soup Recipes
As this soup was made so frugally I’m entering it into Credit Crunch Munch which I run with Fuss Free Flavours and is this month hosted by Food Glorious Food. I’m also entering it into Simple and in Season run by Ren Behan as well as No Waste Food Challenge over at Elizabeth’s Kitchen Diary.
Pin Easy Roasted Celeriac Soup for later!
Easy Roasted Celeriac Soup
Ingredients
- 1 kg Celeriac diced
- 1 Garlic bulb
- 3 tbsp Olive oil
- 1.45 ltr Vegetable stock made with 2 stock cubes
- 1 tbsp Lemon juice or to taste
- Salt and freshly ground pepper
- Chopped chives to garnish
Instructions
- Preheat the oven to 190°C.
- Put the celeriac and olive oil in a bowl to combine.
- Spread the celeriac out on a baking tray, add the whole garlic bulb and season with salt and pepper.
- Place in the oven and roast for 45 minutes (turning the celeriac a couple of times).
- Remove the garlic bulb and allow to cool.
- Carry on roasting the celeriac for another 10 minutes or until golden.
- Once the garlic has cooled, slice the top off and squeeze the garlic out of its skin into a large pan.
- Add the roasted celeriac, stock and lemon juice then blend (I use a stick blender).
- Heat through, adjust seasoning if necessary and serve with a sprinkling of chopped chives.
Anne
Really tasty soup, the lemon is a great addition..It’s so easy to make too which is an absolute bonus. I’ll definitely be making this again. Thanks!
Camilla
Wonderful Anne, so glad you like it:-)
Jenni
I make this soup and add a pinch of chilli flakes. eaten o the next day or two – the flavours really develop.
Camilla
Fab, yes I seem to grind chilli and garlic on all my soups and leftovers always taste better. Glad you like the soup:-)
Vivian
I am thinking of making this soup, but I am on a diet. Any idea of the calorie count? It sounds lovely. I use spray oil BTW.
Camilla
Hi Vivian, I’m afraid not but I’m sure there are online calories counters if you Google.
sue
1p food tastes the best, I added a 6p carrot
Camilla
Excellent Sue, a recipe is just a starting place as Nigel Slater says:-)
Vince
My girlfriend says this soup is better than any soup she has had before. Even in fine dining places.
Camilla
Aaw Vince, that has totally made my day, thank you to you and your girlfriend (she has very good taste obviously:-) xx
Helen
I get an organic veg box and, at this time of year often get celeriac…. at which point I groan as haven’t found many recipes I like. This soup is amazing. It gets over the all consuming celery taste and adds another dimension. I added lemon zest as well as juice. Thanks!
Camilla
Excellent Helen, so glad you like it-)