Creamy Roasted Celeriac Soup
Yes, you can transform an underrated root vegetable into a velvety, aromatic soup. This Roasted Celeriac Soup recipe is the best way to do it.
It blends earthy celeriac with creamy textures and aromatic herbs for a dish that’s both comforting and nourishing. Whether you’re a seasoned chef or a beginner, this recipe is a must-try.
Ingredients List
This recipe balances simplicity with depth of flavor. Here’s what you’ll need:
- 1 large celeriac (celery root) (about 2 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper to taste
- Optional garnish: Crispy bacon, fried sage, or a drizzle of truffle oil
No celeriac? Swap it with roasted celery root soup for a similar earthy flavor, or use parsnips for a sweeter touch.
Timing
This recipe takes about 1 hour and 10 minutes in total, with just 20 minutes of active prep. The roasting step (30 minutes) infuses the celeriac with rich, caramelized flavors, making it worth the wait.
Step-by-Step Instructions
Step 1: Roast the Celeriac
Preheat your oven to 400°F (200°C). Toss the cubed celeriac with olive oil, salt, and pepper. Roast for 30 minutes until golden and tender.
Step 2: Sauté the Aromatics
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add the onion and garlic, sautéing until soft (about 5 minutes).
- Stir in the roasted celeriac, thyme, and stock.
Step 3: Blend to Perfection
Simmer for 15 minutes, then use an immersion blender to puree until smooth. Stir in the cream and season to taste.
Nutritional Information
Per serving (about 1.5 cups), this Roasted Celeriac Soup provides:
- Calories: 220 kcal
- Protein: 4g
- Carbs: 20g (fiber-rich!)
- Fat: 15g (healthy fats from olive oil and cream)
Celeriac is packed with vitamin K, phosphorus, and antioxidants, making this soup a nutritious choice.
Healthier Alternatives for the Recipe
For a lighter version, replace heavy cream with Greek yogurt or unsweetened almond milk. Swap olive oil for avocado oil to boost healthy fats. Keep the roasting step for depth of flavor!
Serving Suggestions
Elevate your bowl with:
- Crispy croutons or crusty bread for dipping
- A dollop of sour cream or chives
- A sprinkle of smoked paprika for warmth
Pair with a crisp green salad or a glass of dry white wine for a complete meal.
Common Mistakes to Avoid
- Not peeling the celeriac thoroughly—its skin is tough!
- Skipping the roasting step—it adds critical flavor.
- Over-blending—leave a bit of texture for a rustic touch.
Storing Tips for the Recipe
Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for up to 1 month, but note that cream may separate upon thawing. Reheat gently on the stovetop, stirring occasionally.
Conclusion
This Roasted Celeriac Soup is a testament to how simple ingredients can create extraordinary flavors. Whether you’re meal-prepping or hosting a dinner party, this recipe is a crowd-pleaser. Ready to try it? Share your results in the comments or tag us on social media!
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