Celeriac and roasted garlic soup with chives and pine nuts
- CourseMain meal
- Prepare10 mins
- Cook40 mins
- Total time50 mins
- 1 garlic bulbs
- 1½ tbsp olive oil
- 1 large onion, chopped
- 4 essential Waitrose celery stalks, finely diced
- ½ tsp celery salt
- 1 celeriac (about 700g), chopped
- 1 L fresh vegetable stock
- 25g chives, chopped
- 50g pine nuts, toasted
Preheat the oven to 190˚C, gas mark 5. Cut off and discard the top 1 / 3 of the garlic bulb. Drizzle with ½ tbsp olive oil, season, wrap in foil and roast for 40 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a large saucepan. Add the onion, celery, celery salt and a grinding of black pepper, then sauté for 8 minutes. Add the celeriac, stock and 250ml water; simmer for 25 minutes or until very soft.
When the garlic is cooked, squeeze the cloves from their skin into the celeriac pan. Purée everything in a food processor or blender until smooth; season. Pour into 4 bowls, scatter with the chives and pine nuts and drizzle over a little extra olive oil, if liked.
Typical values per serving when made using specific products in recipe