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Smooth and silky celeriac and potato soup flavoured with roasted garlic and finished with a bright green parsley oil to add a little freshness.
I love winter. I love that I get to cook soups, stews, curries and roasts weekly. I love the root vegetables that are available in abundance and I love experimenting with them. Using them in all ways, shapes and forms. One of my favourites at the moment is celeriac. It’s a knobbly, quite alien-looking root but its flavour is phenomenal. It has a gentle celery flavour (as you would expect due to it being the root of the celery plant) and when cooked and blended with stock and flavourings, makes for a delicious, creamy soup.
I decided to add roasted garlic to the recipe as I love its mellow deliciousness. To add a bit of colour I blended fresh Italian parsley with olive oil and used this to swirl over the soup. Not only does it add the most beautiful green but it also adds a burst of freshness. The only accompaniment needed is a loaf of crust bread. Simple, delicious and satisfying.
Celeriac & roasted garlic soup with parsley oil
Ingredients
- 1 head of garlic halved
- 1 large brown/white onion finely chopped
- 1 celeriac/celery root approximately 500g, peeled and chopped
- 2 potatoes peeled and chopped
- 1 bouquet garni a mix of herbs to infuse the soup
- 1 litre vegetable stock if you are not vegetarian, use chicken stock
- 100 ml cream
- salt and pepper to taste
for the parsley oil
- large handful fresh Italian parsley
- 50 ml olive oil
Instructions
- To roast the garlic, place the halved head of garlic on a piece of foil and drizzle with a little olive oil and season with salt. Wrap in the foil and place in the oven (180°c) and allow to roast for 45 minutes - 1 hour until the garlic is soft. Squeeze out of the skins and set aside.
- To make the soup, fry the onion in a splash of olive oil until soft and translucent.
- Add the celeriac and potato and saute for 10 minutes.
- Add the roasted garlic and bouquet garni and pour in the stock.
- Allow the soup to simmer gently for 30-45 minutes until the vegetables are soft.
- Puree the soup and add a little more stock if the soup is too thick.
- Add the cream and season to taste.
- To make the parsley oil, combine the parsley and oil in a small food processor then blend until the parsley is very finely chopped.
- Pass the mixture through a sieve and discard the parsley.
- Serve the soup with a swirl of the parsley oil.
More soup recipes you will love:
Roasted cauliflower and truffle soup
Roasted butternut squash and pear soup
What type of potato did you use?
Any variety that works for roasting or mashing will work well in soup.
Ok thanks. I find some types to be grainy in soup but I’ll try with the Golden’s. Thanks!
Loved this recipe. I didn’t use cream I found it creamy enough without it. For the parsley oil I added pink Himalayan salt and a dash of apple cider vinegar. I used homemade salmon stock. Delicious
So glad you liked this recipe Melinda. Love the idea of the apple cider vinegar in the oil!
this looks absolutely delicious. i love celeriac, but forget to use it…and i happen to have some homemade stock just waiting for something like this to come along…thanks
Hope you like it! 🙂