Soups & Stewsdeliciouslyella
Golden Roasted Cauliflower & Celeriac Soup
Roasting the vegetables first gives this soup a deeper, richer flavour. Cauliflower and celeriac blend into a creamy base, while cumin and turmeric add gentle warmth. With 2 of your 5 a day and fibre-rich butter beans, it’s a simple, nourishing bowl.
👥 6 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Place the celeriac, cauliflower, shallots, garlic, cumin seeds and turmeric onto a large baking tray. Drizzle generously with olive oil, season and toss together. Spread into an even layer.
garlic4 clovescumin seeds2 teaspoonsground turmeric1 teaspoon
2
Roast for 40–⏱️ 45 minutes, stirring halfway through, until the vegetables are tender and golden.
3
Transfer the roasted vegetables to a large saucepan. Add the butter beans and vegetable stock, then blitz until smooth using a hand blender. Add more stock if you prefer a thinner consistency.
4
Bring the soup to a gentle simmer, then ladle into bowls. Finish with a drizzle of olive oil and a scattering of toasted hazelnuts (if using).
drizzle of olive oil
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