Roasted Celery and Potato Soup (Print)
Velvety soup with oven-roasted celery and potatoes, enhanced with aromatic herbs and finished with a touch of cream.
# Ingredients:
→ Main Ingredients
01 -
450g celery, trimmed and chopped
02 -
450g Yukon gold potatoes, peeled and cubed
03 -
1 yellow onion, diced
04 -
4 cloves garlic, minced
05 -
3 tablespoons olive oil
06 -
950ml vegetable broth
07 -
1 teaspoon dried thyme
08 -
Salt and black pepper to taste
→ Finishing Touches
09 -
120ml heavy cream (optional)
10 -
Fresh chives or parsley, chopped for garnish
# Directions:
01 -
Preheat oven to 220°C. Arrange the celery and potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper.
02 -
Roast vegetables for 25-30 minutes, turning halfway through cooking, until golden brown and tender.
03 -
In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and thyme, cooking for 1 more minute.
04 -
Add the roasted celery and potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce to a simmer for 10-15 minutes.
05 -
Use an immersion blender (or carefully transfer to a regular blender in batches) to blend the soup until smooth and creamy.
06 -
Stir in the heavy cream if using, and season to taste with additional salt and pepper.
07 -
Serve hot, garnished with chopped chives or parsley.
# Notes:
01 -
Roasting the vegetables enhances their natural sweetness and adds depth to the soup.
02 -
For a lighter version, substitute the heavy cream with a splash of milk or plant-based alternative.