At a glance
This creamy vegan soup comes together quickly with a roasting step that brings out the natural sweetness of celeriac, potatoes, and other vegetables. After roasting, the vegetables blend into a silky soup in just minutes—the trickiest part is getting the consistency right, so you might need to add a bit more stock if it's too thick. A warm, comforting bowl that's ready in about an hour, perfect for those chilly days.
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Prepare the vegetables
Peel the celeriac and cut it into chunks. Halve the celery stalks. Peel the potatoes and cut them into chunks. Trim the parsley root and cut it into pieces. Peel the garlic. Peel the onion and cut it in half.
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Roast the vegetables
Put all the vegetables into a roasting tin or a Remoska cooker. Season with salt and pepper, drizzle with olive oil and roast until soft. Bake in an oven preheated to about 160 °C.
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Add the stock and blend
Transfer the softened vegetables to a blender and add about 200 ml of water or vegetable stock. Blend until smooth. If the soup still seems too thick, add a little more water or stock.
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