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Square close up of two bowls with celeriac and sweet potato soup.
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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 165kcal
Author Jo Allison


  • 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


  • 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. 


  • 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.


Calories: 165kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1002mg | Potassium: 602mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6625IU | Vitamin C: 16.3mg | Calcium: 85mg | Iron: 1.8mg