This easy yet super delicious roasted cauliflower soup with celeriac is a perfect winter warmer and extremely easy to make. The combination of two underrated and not much-loved vegetables is surprisingly satisfying. Although roasting the vegetables might sound like an extra job and more washing up, it is a necessary step to intensify the flavour of the soup.
For this extremely satisfying soup, I roast cauliflower and celeriac with olive oil until nicely caramelised to intensify the flavour. I then simmer it with onion, wild garlic (or garlic) and good quality homemade stock to transform it into a delicious blended soup.
Why This Recipe Works?
- It is full of nutrition as well as being healthy and delicious.
- You can substitute the chicken stock with vegetable stock and double cream with coconut milk to make it vegan&vegetarian friendly.
- It is the perfect winter warmer!
- You can turn unloved winter vegetables into a delicious soup that the whole family would enjoy.
Ingredients and Substitutes
- Cauliflower - I break the cauliflower into small florets to reduce the roasting time.
- Olive oil - I use a good quality cooking olive oil. Substitute it with melted butter for richer flavour and extra caramelisation.
- Celeriac - It is one of the under-rated vegetables because of its knobbly, odd shape. It tastes like celery and has a slightly nutty flavour which pairs perfectly with cauliflower.
- Onions - Use yellow, white or brown onions. I roughly chop them as they will get into a blender with the rest of the veggies.
- Wild Garlic or garlic - Wild garlic is one of my favourite spring ingredients. They are great for making soups or adding to stews. I forage them in the spring and freeze the leaves as they are to use throughout the year. I also make delicious Wild Garlic Pesto and freeze them in small jars. You can use garlic bulbs instead and roast them together with cauliflower and celeriac to pump up the flavour!
- Stock - Use Homemade Vegetable Stock for vegan/vegetarian version. You can also use my Easy Chicken Stock to give this delicious soup extra richness.
- Double cream - It adds extra creaminess to the soup. You can substitute it with whipping cream or heavy cream. Use coconut milk for the vegan version.
- Salt & pepper - Adjust the amount to your taste.
Step by Step Instructions
It is very easy to make this warming soup, however, you need to follow a few simple steps to achieve the best results:
Roast the veggies
Preheat the oven to 190° C (fan oven). In a large bowl, toss the cauliflower and celeriac with 2 tablespoon olive oil then transfer to a tray. Bake them until lightly caramelized, for about 25 minutes.
Build the Soup Base
When the cauliflower and celeriac are almost ready, place a pan on medium heat and saute the onions with 1 tablespoon olive oil until soft. Add the wild garlic or garlic and saute for another minute. When the cauliflower and celeriac are ready and roasted, transfer them to the pan and add stock (chicken or vegetable), double cream, salt, and pepper. Bring the pan to boil on medium heat, lower the heat and gently simmer for 20-25 minutes until the cauliflower and celeriac are soft.
Remove the pan from the heat and blend until smooth. Check the seasoning, add more salt if needed. Add more stock if the soup is too thick. If the soup is too runny, boil further until it reduces to desired consistency. Serve it warm with crispy croutons and a drizzle of olive oil.
This soup keeps fresh for up to five days when refrigerated in an airtight container. If you want to keep it longer, You can freeze it and keep it for up to three months.
This recipe makes perfectly creamy and thick soup but if you end up with runny & thin soup, the best way to thicken it is to use a cornstarch slurry. Simply mix a tablespoon of cornstarch with a tablespoon of cold water and turn it into a paste. Add it gradually to your simmering soup until it thickens to desired consistency. You can also thicken the soup by boiling it a bit further until the soup reduces down to desired thickness.
Soup is delicious on its own but if you want to add some side dishes, I would recommend you to serve it with some Turkish savoury pastries. Borek with Meat and Spinach, Potato Borek, Gozleme (Turkish Pancakes) or Bazlama (Turkish Bread) are perfect accompaniments to any soup dish.
Top Tip From the Chef
If celeriac is not your type of vegetable, replace it with more cauliflower or substitute it with your favourite root vegetable.
I hope you enjoy the process of making this delicious&warming winter soup as much as you would enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Did you make this recipe?
Roasted Cauliflower Soup with Celeriac
- 3 tablespoon olive oil (2 + 1 separately)
- 350 g cauliflower fleurets
- 500 g celeriac (roughly chopped)
- 1 medium onion (diced)
- 20 g wild garlic (chopped) (or 2 cloves of garlic roughly chopped)
- 1 litre chicken stock or vegetable stock
- 120 ml double cream (½ cup)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 190° C (fan oven).
- In a large bowl, toss the cauliflower and celeriac with 2 tablespoon olive oil then transfer on a tray.
- Bake them until lightly caramelized, for about 25 minutes.
- When the cauliflower and celeriac are almost ready, place a pan on medium heat and saute the onions with 1 tablespoon olive oil until soft.
- Add the wild garlic or garlic and saute for another minute.
- When the cauliflower and celeriac are ready and roasted, transfer them to the pan and add stock (chicken or vegetable), double cream, salt, and pepper.
- Bring the pan to boil on medium heat, lower the heat and gently simmer for 20-25 minutes until the cauliflower and celeriac are soft.
- Remove the pan from the heat and blend until smooth. Check the seasoning, add more salt if needed.
- Add more stock if the soup is too thick or boil further until it reduces to desired consistency.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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