Made probably by the ugliest looking vegetable in the green kingdom, this celeriac soup is big in taste and nutritional profile. Celeriac is a distant relative to parsnip and celery, and an ingredient which is very familiar in my family dinners as one of my mums’ favorite dishes is celeriac beef. I wanted to take the characteristic taste of this vegetable in a vegetarian recipe, so a soup seemed like a good idea. The colour of the soup looks quite dark because i baked all the veg in the oven before boiling to accentuate their taste. I paired it with fresh thyme and brown bread croutons and it was delicious. Celeriac is a good source of Vitamin C, K (64mcg per cup) and phosphorus, which make it a good ally for bone health, protecting from bone fractures.
Ingredients
– one celeriac head (approx 500grs), cut in chunks
– 2 potatoes, cut in chunks
– 1 onion (whole)
– 2 garlic cloves
– salt & pepper to taste
– olive oil
-1.5 lts fresh vegetable broth or 1 vegetable bouillon diluted in 1.5lts boiling water
– a handful of fresh thyme to garnish
Preparation
– line a baking tray and spread all the vegetables, season with 1tbs of olive oil and salt & pepper to taste
– bake in the oven at 180c for aprox 15mins until they are brown and aromatic
– remove vegetables from the tray and add in a pot. Cover with the broth or bouillon water and boil at medium heat for approx 20mins until the vegs are soft enough. Season with salt and pepper to taste.
– Blitz with a hand blender and add some more water,if needed, to reach your ideal consistency.