Ingredients
people
- 500 gram cauliflower
- 600 gram celeriac
- 1 bulb garlic
- 1250 ml vegetable broth
- Olive oil, pepper and salt
Equipment
- Aluminum foil
- Baking sheet
- Soup pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat.
- Cut off the top of the garlic bulb. Drizzle with olive oil and season with salt and pepper. Wrap it in aluminum foil and place it on a baking sheet.
- Peel the celeriac. Cut the celeriac and cauliflower into large pieces. Mix with pepper, salt, and olive oil. Spread them out on the baking sheet next to the garlic.
- Grill the vegetables in the oven for 30 minutes.
- Heat a little olive oil in a large soup pot and add the grilled vegetables and three cloves of roasted garlic.
- Add the broth to the vegetables and let the soup simmer for another 10 minutes.
- Puree the soup until smooth using an immersion blender, then season to taste with salt and pepper. Garnish with parsley pesto and croutons, if desired.
Nutrition information per portion
Calories: 73kcal | Carbohydrates: 16g | Proteins: 3g | Fats: 1g | Saturated fats: 0.2g
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