Roasted Cauliflower Soup with Celeriac

This easy yet super delicious Roasted Cauliflower Soup with Celeriac (Celery Root) 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 flavor of the soup.

Jump to:

• Why This Recipe Works?
• Ingredients You'll Need
• Step-by-Step Instructions
• Top Tip From the Chef
• Serving Suggestions
• Recipe FAQs
• Related Recipes
• Roasted Cauliflower Soup with Celeriac

For this extremely satisfying soup, I roast cauliflower and celeriac with olive oil until nicely caramelized to intensify the flavor.

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?

• Roasted Cauliflower Soup with Celeriac (Celery Root) 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 and vegetarian-friendly.

• This cozy Cauliflower and Celery Root soup is the perfect winter warmer!

• You can turn unloved winter vegetables into a delicious soup that the whole family would enjoy.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Cauliflower - When buying cauliflower, look for firm ones that have creamy white color without any signs of browning. Their florets should be crisp, and the outer leaves should be fresh, with no sign of yellowing or wilting. I break the cauliflower into small florets to reduce the roasting time.

• Celeriac - It is one of the under-rated vegetables because of its knobbly, odd shape. It tastes like celery and has a slightly nutty flavor which pairs perfectly with cauliflower.

• Wild garlic or garlic - Wild garlic is one of my favorite spring ingredients. They are great for making Wild Garlic Soup or adding to stews. I forage them in the spring and freeze the leaves as they are to be used 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 flavor!

• Stock - Use Homemade Vegetable Stock for the vegan/vegetarian versions. You can also use Easy Chicken Stock (Bone Broth) 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.

Step-by-Step Instructions

It is very easy to make this warming Cauliflower and Celeriac Soup.

However, you need to follow a few simple steps to achieve the best results:

Roast the Veggies

Preheat the oven to 190° C - 375° F (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.

Transfer the roasted cauliflower and celeriac to the pan and add stock, 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.

Blitz

Remove the pan from the heat and blend until smooth.

Check the seasoning, and 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 the desired consistency.

Serve it warm with crispy croutons and a drizzle of olive oil.

Top Tip From the Chef

If celeriac is not your type of vegetable, replace it with more cauliflower or substitute it with your favorite root vegetable.

Serving Suggestions

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 such as Phyllo Meat and Spinach Pie (Egyptian Goulash), Potato Borek, Gozleme (Turkish Pancakes) or Bazlama (Turkish Flatbread) are perfect accompaniments to any soup dish.

Accompany the soup with a side salad, such as Watermelon Feta Salad with Basil and Cucumber, or a citrusy Rocket and Parmesan Salad, to create a well-balanced and satisfying meal.

A drizzle of extra-virgin olive oil not only enhances the soup's richness but also adds a touch of elegance to the presentation.

A slice of warm, Bolillo - Crusty Mexican Bread Rolls is perfect for dipping into the creamy soup.

Recipe FAQs

Related Recipes

For more delicious winter soup recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this creamy and comforting Roasted Cauliflower Soup with Celeriac as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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