Roasted Cauliflower and Celery Root Soup

I’ve adapted this recipe from a non-vegan blogger and I always love the challenge of making traditional recipes healthier. I was pleasantly surprised at how delicious my version turned out.

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Roasted Cauliflower and Celery Root Soup
A smooth, creamy and surprisingly filling soup to add as an addition to any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400°F. Place your head of garlic in an oven sage bowl or cup, exposed cloves side up. Cover with foil and roast until fragrant, approximately 45 minutes. Set aside to cool.
  2. In a large dutch oven add the onion, celery root, cauliflower florets and 1 cup of water. Do not put the lid on the dutch oven, but place it in the oven and roast the vegetables for 30 minutes.
  3. After the vegetables have roasted for 30 minutes, remove from oven and place on stovetop over medium-high heat. Add the remaining water, salt, pepper, and cashews. Bring to a boil and reduce heat to low. Simmer until all vegetables are tender, approximately 15 minutes.
  4. If using the bread. Cube each piece. Place cubed bread on a cookie sheet and roast in oven for approximately 15 minutes or until crunchy. Add sea salt or any other spices if you'd like before roasting.
  5. Pull cloves gently from the garlic paper and add to a large blender. You might have to do this in batches. Transfer the vegetable mixture and liquid to the blender and blend until smooth. ***KEEP IN MIND: Hot liquid produces steam. If you put the cover on the blender with the hot soup in it the pressure will cause the lid to explode and could potentially burn you. Small batches will prevent this from happening.
  6. Transfer the pureed soup back to the dutch oven and maintain heat on low until serving. Serve with roasted croutons.
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