Roasted Celeriac, Cauliflower and Garlic Soup

Celeriac, cauliflower and garlic soup

 

Celeriac is my most forgotten, most favourite vegetable. That and artichokes – both globe and Jerusalem. For some reason they never seem to spring to mind when I sit down to do my weekly menu plan.  Partly because I can’t guarantee they will be in stock at the supermarket, and partly because, like most I have a bad habit of sticking to the old faithfuls…

This week I saw celeriac at the supermarket and chucked one in the trolley regardless of it not being on my shopping list.  As someone who doesn’t like to veer from a plan, ski off piste or live on the edge too frequently in her life, this brazen move has provided me with a little thrill.  Loser? Yes, I know.

Anyway, this is how I used it and it was a great success at the lunch table today, served simply with buttered Wholewheat toast fingers.

Roasted Celeriac, Cauliflower and Garlic Soup

Serves 4-5 depending on hunger levels

1 celeriac

1 cauliflower, medium sized

4 cloves of garlic, in their jackets

olive oil

1 red onion, medium

1 tbsp unsalted butter

1 tbsp fresh thyme leaves

2 cups 1% milk (would have been cream if I wasn’t trying to lose the baby weight)

1 pint chicken stock

Salt and pepper

How to:

1. Preheat oven to 190c

2. Remove the skin from the celeriac and dice flesh into 2-3cm cubes.  Remove the outer leaves from the cauliflower and snap off medium sized florets. Cut the stork into the same sized pieces as the celeriac. Toss both the celeriac and cauliflower in olive oil with the garlic cloves, season with salt and pepper and chuck into a roasting pan, and then into the oven for about 50 mins until both have good colour

3. In a heavy based pan, melt the butter on a medium heat. Dice the onion and sweat down in the butter with the thyme

4.  Add the roasted veg to the onion and cover in ther milk and half of the stock. Simmer for 20 mins then blitz with a hand blender

5. Pass through a sieve in two batches and return to the heat. Add the remaining stock to loosen, bring to the boil and serve

I love a good bowl of soup at any time of year and it has proven a great method of getting lots of veg into my unsuspecting little girl… As long as I don’t call it by the veggies it contains, purely by the colour. So today was ‘white soup’… Whatever works I say x

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