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Cooking
Creamy Roasted Celeriac Soup
· 4 servings
Prep the vegetables
Peel the celeriac and cut it into chunks. Slice the celery stalks in half. 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.
Roast in the Remoska (or oven)
Place all the vegetables in a roasting tin or a Remoska. Season with salt and pepper, drizzle with olive oil, and roast until tender. Bake in an oven preheated to around 160°C.
Add 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.
Serve
Serve hot, sprinkled with sesame seeds and garnished with a sprig of parsley or coriander.