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Cauliflower and celeriac soup
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5 from 15 votes

Roasted Cauliflower Soup with Celeriac

This easy yet super delicious Roasted Cauliflower Soup with Celeriac (Celery Root) is a perfect winter warmer and extremely easy to make. 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: Western
Diet: Halal, Vegetarian
Servings: 4 people
Calories: 363kcal
Author: Ayla Clulee

Equipment

  • 1 Lodge Dutch oven
  • 1 peeler
  • 1 Sharp knife
  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Ninja BN601 Food Processor

Ingredients

  • 3 tablespoon olive oil (2 + 1 separately)
  • 12 oz cauliflower fleurets (350 grams)
  • 1 lbs celeriac (450 grams)
  • 1 medium onion (diced)
  • 2 cloves garlic (roughly chopped)
  • 4 cups chicken stock or vegetable stock (1 litre)
  • ½ cup heavy cream (double cream) (120 ml)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 190° C - 375° F (fan oven).
  • In a large bowl, toss the cauliflower and celeriac with 2 tablespoon olive oil then transfer on a tray.
  • Bake them until lightly caramelized, for about 25 minutes.
  • When the cauliflower and celeriac are almost ready, place a pan on medium heat and saute the onions with 1 tablespoon olive oil until soft.
  • Add the garlic and saute for another minute.
  • When the cauliflower and celeriac are ready and roasted, transfer them to the pan and add stock (chicken or vegetable), double cream, salt, and pepper.
  • Bring the pan to boil on medium heat, lower the heat and gently simmer for 20-25 minutes until the cauliflower and celeriac are soft.
  • Remove the pan from the heat and blend until smooth. Check the seasoning, add more salt if needed.
  • Add more stock if the soup is too thick or boil further until it reduces to desired consistency.

Notes

  • If celeriac is not your type of vegetable, replace it with more cauliflower or substitute it with your favorite root vegetable.
  • When buying cauliflower, look for firm ones that have creamy white color without any signs of browning. Their florets should be crisp, and the outer leaves should be fresh, with no sign of yellowing or wilting.
  • This soup keeps fresh for up to five days when refrigerated in an airtight container.
  • If you want to keep this Cauliflower and Celeriac Soup for longer, you can freeze it and keep it for up to three months.
  • Add more stock if the soup is too thick. If the soup is too runny, boil further until it reduces to desired consistency.

Nutrition

Calories: 363kcal | Carbohydrates: 27g | Protein: 11g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 41mg | Sodium: 1073mg | Potassium: 924mg | Fiber: 4g | Sugar: 9g | Vitamin A: 447IU | Vitamin C: 53mg | Calcium: 105mg | Iron: 2mg