Cauliflower & Celeriac Soup
a really hearty soup, perfect for sweater weather!
Or in other words - for those dark, rainy days in the fall when all you want to do is eat something that will warm your heart and make you feel like the sun is shining on you!
The combination of cauliflower and celery root is like a match made in heaven - they compliment each other, without one overpowering the other one. Both vegetables offer are full of fiber, amino acids, vitamins and minerals - making them the perfect choice for the fall season, when we need to strengthen our immune system.
Cauliflower is an excellent source of vitamins and minerals, containing some of almost every vitamin and mineral that you need. It is low in calories but high in fiber and water — all properties that are important for digestive health and may reduce the risk of several chronic diseases, as well as may assist in weight loss. Cauliflower provides a significant amount of antioxidants, which are beneficial for reducing inflammation and protecting against several chronic diseases. Cauliflower can be consumed cooked or raw and makes a fantastic addition to just about any dish.
Celeriac (or celery root) is a highly versatile and delicious root vegetable with a nutty taste and crunchy texture that works especially well in salads. It can also be boiled, roasted, baked or mashed and used in place of potatoes in nearly any recipe. Celeriac is high in vitamin K, a vitamin that is necessary for blood clotting and bone health.
This soup is fairly easy to make and is really delicious, making it the perfect meal for sweater weather!
needed ingredients
preparation details
The celery root has an uneven exterior, so easiest way to clean it is to cut off both ends and then go around and peel it with your knife. Be sure to keep the discards, along with the onion peels and parsley stems, place in a bag and store in the freezer. I usually collect all types of discards when I cook - from peppers, carrots, celery stalks, etc., keep them in a designated bag in the freezer and use them to make vegetable stock once a week.
Roasting the vegetables prior to cooking the soup helps deepen the flavor, so I would recommend not to skip that step.
A simple way to avoid using oil when sautéing the onions is to use a bit of white wine (I keep a bottle of cheep Pinot Grigio in the fridge just for cooking) to deglaze the pot. It works just as well and it adds more flavor to the soup. If you do not want to use wine, you can use vegetable stock or water instead.
I find that using a combination of vegetable stock and almond milk (or any other non-dairy milk) in equal amounts provides the right consistency for the soup, but if you would prefer a creamier soup, swap out a cup of stock for milk.
Garnishes are an important part of the presentation … I often use so many that it almost looks like a meal on its own! Here I kept a few of the roasted cauliflower florets, used some sourdough crackers, which added crunchiness, chopped parsley and some black cumin seeds.
According to studies, daily consumption of Black cumin, also known as Nigella sativa, have been linked to improving cholesterol levels, blood pressure, and blood sugar control, as well as accelerate the loss of body fat (link for source). Black cumin is not in the same family as cumin and it has a mild peppery flavor - sort of a combination between black pepper, cumin and onion. I typically add it to soups, salads, on top of avocado toasts and pretty much anywhere I can because I simply find it delicious.
recipe
Cauliflower & Celeriac Soup
Aromatic and nutritious soup, perfect for sweater weather. A great choice for lunch or dinner, helping you to introduce more vegetables into your daily menu.
{vegetarian & vegan friendly}
Author: The Kitchen Plot
Prep Time: 10 min.
Cook Time: 50 min.
Overall Time: 60 min.
Serves: 4
Perfect for: lunch, dinner
Keeps for: fridge - 3 days
freezer - 1 month
Ingredients:
1 medium-sized head of cauliflower, cut into florets
1 medium-sized celeriac (also known as celery root), cut into half-inch cubes
1 bulb garlic, roasted
1 Tbsp cumin
1 tsp coriander
1 tsp salt
1 tsp black pepper
2 Tbsp olive oil
1 large yellow onion (or 2 small ones), chopped
3 cups vegetable stock
3 cups almond milk (or any other non-dairy milk)
1 Tbsp miso paste
2 Tbsp Tamari sauce
2 Tbsp lemon juice
parsley, chopped, for garnishing
croutons, for garnishing
black cumin, for garnishing
Method:
Preheat oven to 360F convection/ 180C fan.
Place the cauliflower florets into a large bowl, add half of the cumin, coriander, salt, black pepper and olive oil, and mix well. Transfer to a parchment paper lined baking sheet. Place the celeriac in the same bowl, add the remaining half of the spices, mix well and transfer to the baking sheet. Place the bulb of garlic in the tray as well, breaking up the cloves (but do not peal them), and bake for 25 min or until the florets begin to brown.
Place a medium-sized pot over medium heat and sauté the onions for 5 minutes, stirring occasionally to avoid sticking. Add a bit of wine for deglazing (I’ve explained in the details above how to sauté vegetables without oil) and stir well.
Peel the garlic, being careful not to burn yourselves, and place in the pot with the onions along with the rest of the roasted veggies. Set aside a few of the cauliflower florets for garnishing the soup.
Add the vegetable stock, the almond milk, miso paste, Tamari, lemon juice and mix well. Let it all simmer for 20 minutes, stirring occasionally.
Blend the soup using an immersion blender (or a high-speed blender) and see if you would prefer to add a bit more milk until it reaches the desired consistency.
Serve the soup warm, garnished with the roasted cauliflower florets, croutons, parsley and black cumin seeds.
Bon appetit!
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