Celeriac & roasted garlic soup with parsley oil

Smooth and silky celeriac and potato soup flavoured with roasted garlic and finished with a bright green parsley oil to add a little freshness.
Course Dinner, Entree, Soup, Starter, Vegetarian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 -6
Author Alida Ryder


  • 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


  • 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.