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Hearty Roasted Celeriac Soup

Posted by Alix Francis on 18th Jan 2018

Hearty Roasted Celeriac Soup

Celeriac isn’t the prettiest looking vegetable you will pull from the ground, but it makes a beautiful winter soup. Packed with vitamin C, vitamin B6 & high in fibre, it makes a brilliant choice of vegetable for a tasty, healthy soup.

There are plenty of veggies you can throw in from your plot in this recipe but If you’ve not grown any celeriac to use in the soup, nip down to the local supermarket to pick one up.

A little about Celeriac

Celeriac contains a third of the calories and carbs found in a potato and makes a mean substitute for mashed potato, so if you’re looking to work on your waistline and want a delicious, healthy recipe, look no further!

If you’ve not tried celeriac before you will find it has a slightly nutty celery flavour to it with a similar texture to a parsnip, although that doesn’t sound like the most appetising description, it does pack a punch in this soup recipe and will leave you wanting to go back for seconds!

The recipe shown below is a vegan & vegetarian friendly recipe however should you want to add meat to it, it’s been listed below as optional.

Enjoy!

Ingredients

2 tbs of Olive Oil
1 Clove of Garlic - Sliced
1 Onion – Peeled & Chopped
1 Leek – Trimmed, Washed & Sliced
Handful of Parsley – Washed & Chopped
4 Cups of Vegetable Stock
1 Large Potato – Peeled & Cut into Cubes
1 Celeriac - Peeled & Cut into Cubes
Salt & Pepper - to taste

Optional Ingredients

100g Smoked Pancetta – Diced
4 Cups of Chicken Stock (Instead of Vegetable Stock)
25g Hazelnuts - Chopped

Method

(If you are adding Pancetta to the recipe, fry in large sauce with 1tbs of Olive Oil until golden & crispy. Place on kitchen paper and reserve until later)

Preheat the oven to 190 °C

Place the celeriac & potato into a bowl and drizzle olive oil over. Mix well to coat celeriac & potato.

Celeriac

Spread celeriac & potato on a baking tray and season with salt & pepper.

Place the tray in the over and roast for 45 – 55 minutes until golden.

(Chopped hazelnuts can be roasted too but only roast for 15-20 minutes)

Fry onions & garlic in olive oil for 5 minutes.

Add the roasted celeriac & potato to the pan then add the stock.

Simmer for 15 mins.

Blend.

Add seasoning to suit.

Serve.

If you have used pancetta & hazelnuts, serve the soup topped with these ingredients.

In a hurry?

Instead of roasting the celeriac & potato, after you have fried the onions and garlic, add the celeriac and potato to the pan along with your stock and simmer for 15 minutes or until the veg is tender.

The hazelnuts can be toasted in a dry pan.

Questions & Phone Orders

You can chat to us online here, or if you prefer:
Email us - info@norfolk-greenhouses.co.uk
Call us - 020 3011 2040

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