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Cauliflower and Celeriac Soup

It's a shame so many people seem to be suspicious of cauliflower when, prepared properly, it's so delicious and healthy. Celeriac is also not used by many people, but this time because they are just unfamiliar with it. This Cauliflower and Celeriac Soup will help anyone who doesn't already know these splendid vegetables properly to appreciate them. It's also excellent for dieters - despite being a delicious, filling soup, it works out at only around 100 kCal per portion!
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 600 g Cauliflower 170 kCal
  • 350 g Celeriac 60 kCal
  • ½ tsp Paprika Powder 3 kCal
  • 10 squirts oil spray 10 kCal
  • 1 large Onion sliced (60 kCal)
  • 3 cloves Garlic sliced (9 kCal)
  • 50 g Celery sliced (4 kCal)

Method
 

  1. Preheat the oven to 180°C.
  2. Peel the celeriac and cut into rough chunks. Break the cauliflower into small florets and chop the stem into chunks.
  3. Spread the chunks evenly over a large oven tray, sprinkle with the paprika and roast in the oven for 20 minutes.
  4. Meanwhile, spray the oil into a heavy-based casserole over a medium heat. Soften the onions for 7 or 8 minutes then add the garlic and stir for another couple of minutes.,
  5. Add the celery and stock to the casserole. Bring to the boil, then simmer for 3 or 4 minutes. Add the roasted vegetables, return to the boil. Simmer for 15 minutes stirring regularly to avoid catching.
  6. Use a handheld blender to create the consistency you prefer - you can also add more stock if you find it too thick. Season to taste and serve sprinkled with a liitle more paprika.