Roasted Celeriac Soup

Course Lunch
Cuisine British
Keyword Carrot, Celeriac, Onion, Potato, Roast, Soup, Vegetable
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people


  • 1 kg celeriac peeled and chopped into 2cm cubes
  • 500 g potatoes peeled and chopped into 2cm cubes
  • 2 carrots chopped into 2cm cubes
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 5 sprigs rosemary
  • 1.5 l vegetable stock


  • Pre-heat the oven to 200C. Peel the celeriac and potatoes and then along with the carrots chop into 2cm cubes. Put the chopped vegetables on a roasting tray, drizzle with olive oil and add salt and pepper then roast for 35 minutes.
  • When the vegetables are cooked remove from the oven and leave to cool slightly. Meanwhile fry the onions in a heavy bottomed pan in some butter for 5 minutes until soft and golden and then add the garlic and the sprigs of rosemary and cook for another 5 minutes.
  • Remove the rosemary sprigs and add the roasted vegetables and the vegetable stock. Mix together and allow to cool slightly and then add to a blender and blend until smooth.
Categories: Lunch

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