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Easy Roasted Celeriac Soup in a bowl with spoon,
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4.91 from 10 votes

Easy Roasted Celeriac Soup

A delicious and simple roasted celeriac and garlic soup with a zing of lemon!
Course Starter
Cuisine British
Keyword celeriac, garlic, roasted
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 - 8
Author Camilla Hawkins


  • 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


  • 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.