Cauliflower and Celeriac Soup
Cauliflower & Celeriac Soup
A deliciously warming soup packed full of autumn nutrients.
- 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
Preheat the oven to 220°C / Gas Mark 6.
Chop the whole cauliflower and celeriac roughly and spread it out in a roasting tin. (discard any bad looking leaves).
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.
Add the garlic and stir constantly for another 2-3 minutes. Then add the celery and the vegetable stock.
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.
Using a stick blender, blend the soup to a smooth consistency. Or transfer to a blender and blend this way.
Add salt and pepper to taste with an extra pinch of smoked paprika and serve immediately.