Cauliflower and Celeriac Soup

Cauliflower & Celeriac Soup

A deliciously warming soup packed full of autumn nutrients.

Course Soup
Keyword autumn food, autumn recipe, cauliflower, fall recipe, soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4


  • 1 whole cauliflower
  • 1/2 celeriac
  • 600 ml vegetable stock
  • 2 sticks celery
  • 1 whole onion diced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tbsp olive oil


  1. Preheat the oven to 220°C / Gas Mark 6.

  2. Chop the whole cauliflower and celeriac roughly and spread it out in a roasting tin. (discard any bad looking leaves).

  3. Sprinkle with the smoked paprika and roast for 15-20 minutes in the oven. In the meantime, heat the oil in a large pan over a medium heat, add the onion, turn the heat down low and sauté for 8-10 minutes.

  4. Add the garlic and stir constantly for another 2-3 minutes. Then add the celery and the vegetable stock.

  5. Take the cauliflower and celeriac from the oven and place it into the saucepan. Add extra water/stock if need be at this stage and simmer for 20 minutes.

  6. Using a stick blender, blend the soup to a smooth consistency. Or transfer to a blender and blend this way.

  7. Add salt and pepper to taste with an extra pinch of smoked paprika and serve immediately.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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