Roasted Celeriac Soup

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50min

•

Easy

My favorite soup in winter! By roasting the celeriac in the oven first, it gets a sweeter and fuller flavor.

My favorite soup in winter! By roasting the celeriac in the oven first, it gets a sweeter and fuller flavor.
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Ingredients

What do you need?
Quantity: 4P

Soup
1200 g celeriac
1 large onion
1 whole bulb of garlic
2 sprigs of thyme
1400 ml warm chicken or vegetable broth
Pepper and salt
4 tbsp olive oil

Crispy roasted chickpeas
250 g rinsed chickpeas
1 tsp smoked paprika
0.5 tsp black pepper
1 tsp salt
3 tbsp olive oil
1 tbsp cornstarch

To finish with
Olive oil
Sprigs of dill

Soup
1200 g celeriac
1 large onion
1 whole bulb of garlic
2 sprigs of thyme
1400 ml warm chicken or vegetable broth
Pepper and salt
4 tbsp olive oil

Crispy roasted chickpeas
250 g rinsed chickpeas
1 tsp smoked paprika
0.5 tsp black pepper
1 tsp salt
3 tbsp olive oil
1 tbsp cornstarch

To finish with
Olive oil
Sprigs of dill

Preparation method

How do you make this?

Peel the celeriac and onion and cut them into equal pieces.

Cut off the top tips of the garlic bulb.

Roast all the ingredients for 35 to 40 min in a baking dish with 2 tbsp olive oil, pepper, salt, and thyme at 190°C.

Meanwhile, mix all the ingredients for the chickpeas and pour into another baking dish.

Keep them nicely separated, put them in the oven, and grill for about 25 min or until crispy, set aside.

Squeeze the confit garlic into a blender, blend it together with the grilled vegetables and the broth until smooth.

Do it in 2 batches to make blending easier.

Put everything in a pot and reheat, taste and season if necessary.

Serve in a deep plate.

Garnish the soup with the chickpeas, dill, and a few drops of olive oil.

Tips

No extra tips needed, Just Enjoy!

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