This vegan Celeriac Soup with Roasted Garlic, Chives and Pine Nuts embodies comforting winter soup. It is creamy, warming, filling and has bags of rich and earthy flavours. The celeriac has high contents of vitamins C, K, various B vitamins and minerals for all those who give it a try – perfect winter veg to put in a soup! Top it up with some toasted pine nuts, chives and maybe cheesy croutons and you get one delicious bowl of goodness.
Celeriac Soup with Roasted Garlic, Chives and Pine Nuts
I found this recipe in a special, vegetarian, January edition of the Waitrose Food Magazine (UK). (If you are a holder of the free, loyalty Waitrose card you can get your free, printed, monthly copy of the Waitrose magazine at the store or, without a card, via this app on ITunes or this app on Google Play). Apart from great recipes, which always work, I really love their simple and tasteful photographs. All in all, a great quality read with seasonal focus and fine aesthetics for all food lovers.
Celeriac Soup with Roasted Garlic, Chives and Pine Nuts recipe takes 50 minutes to put together, including roasting the garlic. You could also try smoked garlic instead, just as a variation, if you can get hold of it or are a lucky owner of a cold smoker! Instead of roasting, chop smoked garlic finely and saute with onions and other ingredients as the step 2 of the recipe. You’ll end up with an interesting hint of smokiness in your celeriac soup, which works really well with an earthy flavour of celery root. Toasted pine nuts are an absolute cherry on the top and chives add green freshness and zing to this recipe.
Celeriac Soup with Roasted Garlic, Chives and Pine Nuts recipe gets 5 out of 5 from me my friends!
Are you now hooked on celeriac? Try my (garlic-free) Celeriac Coleslaw with Apple, Raisins and Walnuts. All ingredients are in season and available (also at Waitrose) right now.
- 1 whole head of garlic
- 1 ½ tablespoon of olive oil
- 1 large onion, chopped
- 4 celery stalks, finely diced
- ½ teaspoon celery salt
- 1 celeriac (about 700g), peeled and chopped
- 1 litre fresh vegetable stock
- 25g chives, chopped
- 50g pine nuts
- Preheat the oven to 180C (350F). Peel most of the outer garlic head wrappers and trim ¼ inch off the top of the garlic head. Place the garlic head (or heads) on a piece of aluminium foil big, enough to wrap it around the heads. Drizzle 1 teaspoon of olive oil over the exposed tops of the cloves and allow the olive oil to run down to the inner parts of the garlic head.
- Wrap the garlic head in the aluminium foil and place it on the baking tray, in the oven (trimmed top up). Bake for 40 minutes.
- Meanwhile, heat the remaining oil in a large saucepan. Add the onion, celery, celery salt and a grinding of black pepper, then sauté for 8 minutes. Add the celeriac, stock and 250ml water; simmer for 25 minutes or until very soft.
- When the garlic is cooked, squeeze the cloves from their skin into the celeriac pan. Purée everything in a food processor or blender until smooth; season. Pour into 4 bowls, scatter with the chives and pine nuts and drizzle over a little extra olive oil, if liked.