Celeriac and roasted garlic soup with chives and pine nuts

Celeriac and roasted garlic soup with chives and pine nuts

5 out of 5 stars(2) Rate this recipe
Gluten freeVeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Ingredients

  • 1 garlic bulbs
  • tbsp olive oil
  • 1 large onion, chopped
  • 4 essential Waitrose celery stalks, finely diced
  • ½ tsp celery salt
  • 1 celeriac (about 700g), chopped
  • 1 L fresh vegetable stock
  • 25g chives, chopped
  • 50g pine nuts, toasted

Method

  1. Preheat the oven to 190˚C, gas mark 5. Cut off and discard the top 1 / 3 of the garlic bulb. Drizzle with ½ tbsp olive oil, season, wrap in foil and roast for 40 minutes.

  2. Meanwhile, heat the remaining 1 tbsp 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

857kJ/ 206kcals

Fat

14.9g

Saturated Fat

1.6g

Carbohydrates

12.2g

Sugars

7.1g

Fibre

9.3g

Protein

5.8g

Salt

1.2g

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