This delicious Cauliflower Celeriac Soup is a creamy and nutritious meal that’s quick to prepare. Using common ingredients, it’s simple to make and can easily be customized to your taste. Enjoy it hot, perhaps with crispy croutons for added texture. Perfect for a cozy lunch or dinner!
Ingredients Needed
- 3 tablespoons olive oil (2 + 1 separately)
- 350 g (12 oz) cauliflower florets
- 500 g (1 lb 2 oz) celeriac, roughly chopped
- 1 medium onion, diced
- 20 g (¾ oz) wild garlic, chopped (or 2 cloves garlic, roughly chopped)
- 1 litre (4 cups) chicken stock or vegetable stock
- 120 ml (½ cup) double cream
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
How To Make Cauliflower Celeriac Soup
- Preheat the Oven: Preheat to 190°C (375°F, fan oven).
- Prepare Vegetables: In a large bowl, toss the cauliflower and celeriac with 2 tablespoons of olive oil, then transfer to a baking tray.
- Roast: Bake until lightly caramelized, about 25 minutes.
- Sauté Onions: In a pan over medium heat, sauté the onions with 1 tablespoon of olive oil until soft.
- Add Garlic: Stir in the wild garlic (or garlic) and sauté for another minute.
- Combine Ingredients: Once the vegetables are roasted, add them to the pan along with the stock, double cream, salt, and pepper.
- Simmer: Bring to a boil over medium heat, then lower the heat and gently simmer for 20-25 minutes until the vegetables are soft.
- Blend: Remove from heat and blend until smooth. Check the seasoning and adjust with more salt if needed.
- Adjust Consistency: Add more stock if the soup is too thick or simmer to reduce to your desired consistency.
Recipe Tips
- Don’t Overcook the Vegetables: When simmering, keep an eye on the cooking time. Overcooking can make the soup too mushy and affect the flavor.
- Adjust the Thickness: If the soup is too thick, gradually add more stock until you reach your desired consistency. Blend well for a smooth finish.
- Season to Taste: Taste the soup before serving. Adjust the salt and pepper as needed to enhance the flavors.
- Add Toppings: Consider adding crispy croutons, a drizzle of olive oil, or fresh herbs on top before serving for extra texture and flavor.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Cauliflower Celeriac Soup cool until it reaches room temperature. Then, transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Let the soup cool completely, then pour it into a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes until warmed through.
Nutrition Facts
Serving Size: 1 cup (approximately 240ml)
- Calories: 238
- Total Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 36mg
- Sodium: 349mg
- Potassium: 615mg
- Total Carbohydrate: 13g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 8g
Try More Easy Soups:
- Cream Of Celery Soup Recipe UK
- Broccoli Soup Recipe UK
- Oxtail Soup Recipe UK
- Green Lentil Soup Recipe UK
Cauliflower Celeriac Soup UK
Description
This delicious Cauliflower Celeriac Soup is a creamy and nutritious meal that’s quick to prepare. Using common ingredients, it’s simple to make and can easily be customized to your taste. Enjoy it hot, perhaps with crispy croutons for added texture. Perfect for a cozy lunch or dinner!
Ingredients
Instructions
- Preheat the Oven: Preheat to 190°C (375°F, fan oven).
- Prepare Vegetables: In a large bowl, toss the cauliflower and celeriac with 2 tablespoons of olive oil, then transfer to a baking tray.
- Roast: Bake until lightly caramelized, about 25 minutes.
- Sauté Onions: In a pan over medium heat, sauté the onions with 1 tablespoon of olive oil until soft.
- Add Garlic: Stir in the wild garlic (or garlic) and sauté for another minute.
- Combine Ingredients: Once the vegetables are roasted, add them to the pan along with the stock, double cream, salt, and pepper.
- Simmer: Bring to a boil over medium heat, then lower the heat and gently simmer for 20-25 minutes until the vegetables are soft.
- Blend: Remove from heat and blend until smooth. Check the seasoning and adjust with more salt if needed.
- Adjust Consistency: Add more stock if the soup is too thick or simmer to reduce to your desired consistency.
Notes
- Don’t Overcook the Vegetables: When simmering, keep an eye on the cooking time. Overcooking can make the soup too mushy and affect the flavor.
- Adjust the Thickness: If the soup is too thick, gradually add more stock until you reach your desired consistency. Blend well for a smooth finish.
- Season to Taste: Taste the soup before serving. Adjust the salt and pepper as needed to enhance the flavors.
- Add Toppings: Consider adding crispy croutons, a drizzle of olive oil, or fresh herbs on top before serving for extra texture and flavor.
Cauliflower Celeriac Soup