Roasted Celeriac & Sweet Potato Soup

Square close up of two bowls with celeriac and sweet potato soup.

5 from 2 votes

Roasted Celeriac & Sweet Potato Soup

Roasting your veggies for this Roasted Celeriac & Sweet Potato Soup intensifies their savoury sweetness & makes it comforting & cosy! Perfect for when you need that warm hug in a bowl!

Course Light Lunch, Soup, Starter

Cuisine British

Keyword roasted celeriac and sweet potato soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 165kcal

Author Jo Allison

Equipment

Ingredients

1 celeriac peeled and cubed
1 parsnip peeled and cubed
2 sweet potatoes peeled and cubed
1 onion peeled and quartered
4-6 garlic cloves (see notes) peeled
1 tablespoon dried thyme
1.3 ltr vegetable stock from cube is fine
salt, pepper, olive/rapeseed oil

Metric - US Customary

Instructions

Preheat the oven to 180C/350F/Gas Mark 4.
Prepare all the vegetables as per above and put them on a baking tray or in a roasting tin.
Drizzle with some olive/rapeseed oil and sprinkle with dried thyme, salt and pepper and mix everything really well with your hands making sure that your veggies are properly covered with oil and seasoning.
Roast in the preheated oven for approx. 30 min or until all the veggies are fork tender.
Once tender put all the veggies in the large pan or stock pot and pour over the stock. Puree/blend until smooth adding more stock if you prefer a bit thinner consistency (1.3 ltr of stock will give you quite a thick soup).
Season to taste, heat up if required and serve with a drizzle of olive oil and some homemade croutons.

Notes

Nutritional information is approximate and should be treated as a guideline only.
I've used 6 garlic cloves in this soup which is quite a lot. Roasted garlic does become lovely and sweet but you can definitely taste it. Use as many cloves as you feel comfortable with.
Feel free to use chicken stock if you don't need/want for this soup to be veggie/vegan. Stock cubes are absolutely fine and my favourite are Kallo Organic* stock cubes which I use all the time.
The amount of stock you use here depends on how thick you'd like your soup to be. I've used 1.3 ltr /5 ½cups which gave me quite a thick soup which is how I like it.

Nutrition