Roasted Celeriac & Fennel Soup Recipe / How to Harvest Celeriac & Easy Soup Recipe

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Harvest celeriac from the garden, ensuring it's harvested after a light frost.

Cut off the root ends and green leaves of the celeriac, saving the leaves for stock.

Peel the celeriac and chop it into bite-sized pieces, placing them in lemon water to prevent browning.

Trim the fennel by removing the fronds and cutting out the tough root end, then chop it up.

Peel and halve the shallots, removing any dried outer leaves.

Dry the celeriac pieces well and spray a toaster oven pan with cooking spray.

Add the celeriac, fennel, and shallots to the pan in a single layer, sprinkling with salt and more olive oil cooking spray.

Roast the vegetables in the toaster oven at 400°F for about 10 minutes, then remove the shallots to prevent burning.

Return the celeriac and fennel to the oven for another 10 minutes until tender.

Combine the roasted vegetables with 2 cups of chicken stock in a pot, adding a sprinkle of salt and a bit of white pepper.

Simmer the mixture for about 10 minutes.

Blend the soup until smooth using a blender, adding a couple of drops of lemon juice to brighten the flavor.

Stir in a little cream and blend again until smooth.

Serve hot, garnished with fennel fronds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens