Roasted Garlic and Celeriac Soup

Roasted Garlic and Celeriac Soup
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  1. 1 head garlic
  2. 1 tsp. oil
  3. 1 large celeriac ( cubed )
  4. 1 onion ( diced )
  5. 6 cups chicken broth
  6. 1 cup fresh parsley ( coarsely chopped ) You can substitute clilantro for a different flavour.
  1. 1. Set oven to 400 F. Cut the top off the head of garlic and drizzle with oi. Wrap the garlic in tinfoil and place in oven 20-30 min. ( Check and make sure the garlic is soft and slightly browned.)
  2. 2. Put everything else ( except parsley ) into a large cookpot and boil the veggies until tender. Add parsley.
  3. 3. Remove the garlic cloves from the outer husks and add to the soup.
  4. 4. Let cool slightly. Blend in batches adding just enough broth to thin the soup out to your desired consistency.
  5. 5. Season with salt and pepper if needed.
  1. I added Kale just before celeriac was cooked and WOW!! It was delicious, but turned the soup a bright green.
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