This celeriac and cauliflower soup recipe was a big hit in our February retreats. These two seasonal vegetables are a lovely combination, enhanced with the simple addition of garlic and herbs. While celariac has celery-like, earthy notes, cauliflower is milder with a cabbage taste, together their sweeter nuttier flavours create a creamy richness in this hearty soup perfect for those colder days.
Ingredients
- 1 cauliflower
- 1 celeriac
- 2 white onions
- Vegetable stock – Bouillon personal recommendation
- 4 thyme sprigs
- 3 garlic cloves and pepper to taste
- 1 tsp French mustard – optional
Method
Trim the cauliflower and peal the celeriac – roughly chop both into equal sizes
Slice the onions and peal the garlic
In a large pan heat some oil, first add the onions and sweat for 5 minutes until the begin to colour, than add the cauliflower and celeriac, fry for a further 5 minutes adding the garlic, mustard and thyme half way through.
Now prepare you stock by adding approx 1 liter or until everything is covered in liquid, simmer for about 25 minutes until the vegetable are completely soft. Transfer to a food blender or use a stick blender too get a rich and creamy texture.
If the mixture is too thick then add oat/soya milk to thin, season to taste and enjoy
Chefs top tip – drizzle wi
th a parsley oil and grated fresh nutmeg and serve with warm garlic sourdough
This recipe was provided by our brilliant retreat chef Cathy Whitfield. See Cathy on Instagram for more delicious recipes.
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