Roasted Celeriac Soup: A Creamy and Flavorful Delight

Celeriac, also known as celery root, is a knobbly, often overlooked vegetable that deserves a place on your plate, especially during the colder months. While it may not win any beauty contests, its subtle celery-like flavor and creamy texture when cooked make it a fantastic ingredient for soups, stews, and purees. This roasted celeriac soup recipe elevates the humble celeriac to new heights, transforming it into a warming and incredibly flavorful dish. Roasting the celeriac brings out its natural sweetness and adds a delicious depth of flavor that you won’t achieve with boiling alone. This soup is not only delicious but also naturally vegan and gluten-free, making it a perfect option for those with dietary restrictions. Let’s dive into this simple yet satisfying recipe!

Why You’ll Love This Roasted Celeriac Soup

* **Rich and Flavorful:** Roasting the celeriac intensifies its natural sweetness and nutty flavor, creating a soup that’s far more complex and delicious than boiled celeriac soup.
* **Creamy Texture:** When pureed, roasted celeriac creates a luxuriously creamy texture without the need for heavy cream.
* **Healthy and Nutritious:** Celeriac is low in calories and a good source of fiber, vitamin C, and antioxidants.
* **Vegan and Gluten-Free:** This recipe is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs.
* **Easy to Make:** Despite its impressive flavor, this soup is surprisingly easy to make with minimal ingredients and effort.
* **Versatile:** You can easily customize this soup with different herbs, spices, and toppings to suit your taste.

Ingredients You’ll Need

* **Celeriac:** The star of the show! Choose a firm, heavy celeriac root with minimal blemishes.
* **Olive Oil:** For roasting the celeriac and sautéing the aromatics.
* **Onion:** Adds sweetness and depth of flavor.
* **Garlic:** Provides a pungent aroma and flavor.
* **Vegetable Broth:** Forms the base of the soup. Use a high-quality broth for the best flavor.
* **Thyme (Fresh or Dried):** Adds an earthy and aromatic note.
* **Salt and Pepper:** To season the soup to taste.
* **Optional Toppings:** Croutons, toasted nuts, chopped fresh herbs (parsley, chives), a swirl of olive oil, or a dollop of vegan cream.

Equipment You’ll Need

* **Oven:** For roasting the celeriac.
* **Baking Sheet:** To hold the celeriac while roasting.
* **Large Pot or Dutch Oven:** For sautéing the aromatics and simmering the soup.
* **Immersion Blender or Regular Blender:** To puree the soup until smooth.
* **Knife and Cutting Board:** For preparing the vegetables.

Step-by-Step Instructions

Here’s a detailed guide to creating the perfect roasted celeriac soup:

**1. Prepare the Celeriac:**

* Preheat your oven to 400°F (200°C). This temperature allows the celeriac to roast evenly and develop a nice caramelized flavor.
* Carefully wash the celeriac root under cold water to remove any dirt or debris. Since celeriac grows underground, it can often be quite dirty. Use a vegetable brush to scrub it thoroughly.
* Using a sharp knife, trim off the top and bottom of the celeriac to create a stable base. Then, carefully peel the thick outer skin of the celeriac with a knife or vegetable peeler. The skin is quite tough, so be careful not to cut yourself. Aim to remove all the rough outer layers, leaving only the pale flesh.
* Cut the peeled celeriac into roughly 1-inch cubes. Uniformly sized pieces will ensure even roasting.

**2. Roast the Celeriac:**

* Place the cubed celeriac on a baking sheet. Line the baking sheet with parchment paper for easy cleanup.
* Drizzle the celeriac with 2 tablespoons of olive oil. The olive oil helps the celeriac to roast properly and prevents it from drying out.
* Season generously with salt and pepper. Don’t be afraid to be liberal with the seasoning, as the celeriac will lose some of its saltiness during roasting.
* Toss the celeriac to ensure it’s evenly coated with oil and seasoning. This ensures that all sides of the celeriac pieces roast properly.
* Roast in the preheated oven for 30-40 minutes, or until the celeriac is tender and slightly browned. Check the celeriac periodically and toss it halfway through to ensure even browning. You should be able to easily pierce the celeriac with a fork when it’s done.

**3. Sauté the Aromatics:**

* While the celeriac is roasting, prepare the aromatics. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Using a pot with a heavy bottom will help to prevent scorching.
* Add the chopped onion to the pot and sauté for 5-7 minutes, or until softened and translucent. Stir the onion frequently to prevent it from burning. Softening the onion allows its sweetness to develop and enhances the overall flavor of the soup.
* Add the minced garlic to the pot and sauté for another 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the garlic should fill your kitchen.

**4. Simmer the Soup:**

* Add the roasted celeriac to the pot with the sautéed aromatics. The roasted celeriac will add its wonderful roasted flavor to the base of the soup.
* Pour in the vegetable broth. Ensure that the broth covers the celeriac and onion mixture. If necessary, add a little more broth.
* Add the thyme (fresh or dried). Thyme adds a lovely earthy note to the soup. Fresh thyme will impart a slightly stronger flavor than dried thyme.
* Bring the soup to a simmer over medium heat. Then, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the celeriac is very tender. This allows the flavors to meld together and creates a richer, more complex soup.

**5. Blend the Soup:**

* Remove the pot from the heat. Carefully use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be very careful when blending hot liquids, as they can easily splash and cause burns. Vent the blender lid to allow steam to escape.
* Continue blending until the soup is completely smooth and velvety. If the soup is too thick, add a little more vegetable broth to reach your desired consistency.

**6. Season and Serve:**

* Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the soup may need more seasoning than you think, as the flavors can mellow during cooking.
* Ladle the soup into bowls. Garnish with your favorite toppings, such as croutons, toasted nuts, chopped fresh herbs (parsley, chives), a swirl of olive oil, or a dollop of vegan cream.
* Serve immediately and enjoy!

Tips for the Best Roasted Celeriac Soup

* **Choose the right celeriac:** Look for a firm, heavy celeriac root with minimal blemishes. Smaller celeriac roots tend to be less woody and have a milder flavor.
* **Don’t skip the roasting:** Roasting the celeriac is crucial for developing its sweetness and nutty flavor. It’s what sets this soup apart from other celeriac soup recipes.
* **Use high-quality vegetable broth:** The broth forms the base of the soup, so using a good quality broth will make a big difference in the final flavor. Homemade vegetable broth is always best, but a good store-bought broth will also work.
* **Adjust the consistency to your liking:** If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency. For a thicker soup, simmer it for a longer time after blending.
* **Get creative with toppings:** Toppings add texture and flavor to the soup. Experiment with different toppings to find your favorites. Some suggestions include croutons, toasted nuts, chopped fresh herbs, a swirl of olive oil, or a dollop of vegan cream.
* **Make it ahead of time:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more overnight.
* **Freeze for later:** Roasted celeriac soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator before reheating.
* **Add a touch of sweetness:** If you want to add a touch of sweetness to the soup, consider adding a small diced apple or pear to the pot along with the onion. The fruit will add a subtle sweetness that complements the earthy flavor of the celeriac.
* **Spice it up:** For a spicy kick, add a pinch of red pepper flakes to the soup while it’s simmering.
* **Add other vegetables:** Feel free to add other vegetables to the soup, such as carrots, parsnips, or potatoes. Just make sure to adjust the cooking time accordingly.

Variations and Additions

* **Apple Celeriac Soup:** Add a diced apple along with the onion for a touch of sweetness.
* **Spicy Celeriac Soup:** Add a pinch of red pepper flakes for a spicy kick.
* **Celeriac and Carrot Soup:** Add diced carrots for a sweeter and more colorful soup.
* **Celeriac and Potato Soup:** Add diced potatoes for a heartier soup.
* **Celeriac and Pear Soup:** Substitute the apple with a pear.
* **Add a swirl of coconut milk:** For an extra creamy and dairy-free option, swirl in some coconut milk before serving.
* **Top with crispy sage:** Fry some fresh sage leaves in olive oil until crispy and sprinkle them on top of the soup for a fragrant garnish.

Serving Suggestions

This roasted celeriac soup is delicious on its own as a starter or light meal. Here are some serving suggestions:

* **Serve with a crusty bread:** A slice of crusty bread is perfect for soaking up the delicious soup.
* **Pair with a salad:** A simple green salad or a more elaborate salad with roasted vegetables would be a great complement to the soup.
* **Serve as part of a multi-course meal:** This soup would be a wonderful addition to a multi-course meal.
* **Enjoy as a light lunch:** This soup is a healthy and satisfying option for a light lunch.

Nutritional Information (Approximate)

(Per serving, without toppings):

* Calories: Approximately 150-200
* Fat: 8-12g
* Protein: 3-5g
* Carbohydrates: 15-20g
* Fiber: 5-7g

*Note: Nutritional information may vary based on specific ingredients and serving size.*

Roasting Celeriac Soup Recipe

This recipe showcases how to create a rich, flavorful, and comforting Roasted Celeriac Soup that’s perfect for any occasion. Get ready to enjoy a truly delicious and healthy meal!

**Prep time:** 20 minutes

**Cook time:** 50 minutes

**Total time:** 1 hour 10 minutes

**Serves:** 4-6

**Ingredients:**

* 1 large celeriac root (about 1.5 pounds), peeled and cubed
* 3 tablespoons olive oil, divided
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 6 cups vegetable broth
* 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
* Salt and pepper to taste
* Optional toppings: Croutons, toasted nuts, chopped fresh herbs, a swirl of olive oil, vegan cream

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. Place celeriac cubes on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
3. Roast for 30-40 minutes, or until tender and slightly browned.
4. While the celeriac is roasting, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
5. Add the chopped onion and sauté for 5-7 minutes, or until softened.
6. Add the minced garlic and sauté for another 1-2 minutes, or until fragrant.
7. Add the roasted celeriac to the pot with the sautéed onion and garlic.
8. Pour in the vegetable broth and add the thyme.
9. Bring to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the celeriac is very tender.
10. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender, being careful when blending hot liquids.
11. Taste and adjust seasoning with salt and pepper as needed. Add more vegetable broth if the soup is too thick.
12. Ladle into bowls and garnish with your favorite toppings.
13. Serve immediately and enjoy!

Enjoy this delightful and comforting Roasted Celeriac Soup! Its creamy texture and rich flavors are sure to impress. Happy cooking!