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Overhead shot of Easy Roasted Celeriac Soup in a bowl with sliced bread, scattered garlic and chive garnish in a bowl.
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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 entree, Light Lunch, Lunch, Starter
Cuisine British
Prep Time 10 minutes
Cook Time 57 minutes
Total Time 1 hour 7 minutes
Servings 6 - 8
Author Camilla Hawkins

Equipment

  • 1 large kitchen knife, sharp
  • 1 mixing bowl
  • 1 large spoon
  • 1 chopping board
  • 1 large baking tray
  • 1 large pan
  • 1 metal spatula
  • 1 hand held blender or liquidiser
  • 1 pair kitchen scissors

Ingredients

  • 1 kilogram celeriac diced
  • 1 garlic bulb preferably large
  • 3 tablespoons olive oil
  • 1.45 litre vegetable stock made with 2 stock cubes
  • 1 tablespoon lemon juice or to taste
  • salt and freshly ground pepper

Garnish

  • 5 g chives (snipped with kitchen scissors)

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 - 55 minutes (turning the celeriac a couple of times) until celeriac is golden.
  • Remove tray from oven and allow to cool for a few minutes.
  • Slice the top off the garlic bulb.
  • Squeeze the roasted garlic into a large pan (discarding the skin) and add the roasted celeriac, stock and lemon juice.
  • Blend until smooth (I use a stick blender).
  • Heat through, adjust seasoning if necessary and serve with a garnish of snipped chives and some crusty bread.

Video

Notes

Be sure to sharpen your kitchen knife before you start.
Leftover soup can be kept in the fridge (covered) for 3 - 4 days.