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Roasted Celeriac Soup

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Ingredients
  

Roasted Celeriac

  • 1 a whole big celeriac Peeled and cut into cubes
  • 7 garlic cloves peeled
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp celery salt
  • Dollops of olive oil
  • Mix the herbs garlic, celeriac and coat with olive oil rubbing all the ingredients together.

Soup

  • 1 Leek
  • 1 Onion
  • 1 Apple use a sweet crisp apple
  • roasted celeriac
  • 3 bay leaves
  • 2 litres of vegetable stock

Instructions
 

  • Preheat oven to 180-190c, line baking tray with the celeriac and herbs and bake for around 30 minutes.
  • In a large pot heat some olive oil, add leak, apple and onion to cook until soft and translucent.
  • Add the roasted celeriac and bay leaves then cover with vegetable stock. Bring to boil and then reduce the heat and let the soup simmer for 30 minutes.
  • Take the pot off the head and remove the bay leaves, making sure that all the ingredients are soft and ready to blend with a stick blender.
  • Season with salt & pepper to takes. (if the soup is too thick you can add a little almond or oat milk)
  • To serve top with toasted walnuts, apple slices and a dash of yoghurt or cream.