creamy cauliflower & celeriac soup (Edit recipe)

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Indulge in a comforting bowl of creamy celeriac and cauliflower soup, topped with crispy roasted beans and cauliflower leaves. This velvety soup combines caramelized onions, tender celeriac, and cauliflower, blended with miso and oat cream for a rich, savory flavor. Garnished with crunchy beans and seasoned cauliflower leaves, it’s a delightful fusion of textures and tastes.

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PREP TIME

15 minutes

COOK TIME

50 minutes

INGREDIENTS

25

Serves: 4

Ingredients

Soup

1 whole Onion, finely diced
1.5 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
500 grams Celeriac (Celery Root), peeled and chopped into chunks
500 grams Cauliflower, chopped into florets
0.5 tsp Thyme, Dried
0.5 tsp Rosemary, Dried
1000 ml Vegetable Bouillon
2.5 tsp White Miso Paste
80 ml Oat Milk Creamer
1 tsp Black Pepper

crispy beans

crispy cauliflowers

1 bunch Cauliflower, leaves
0.5 Tbsp Extra Virgin Olive Oil
0.25 tsp Sea Salt
0.5 tsp Cumin, Ground, (optional)
0.5 tsp Smoked Paprika, (optional)

to serve

1 bunch Parsley, Flat Leaf, chopped
4 pieces Sourdough Bread, toasted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat Oven: Set to 180°C and line a baking tray with parchment paper.
Prepare Crispy Beans: Spread beans on the tray, pat dry, and toss with 1 tbsp olive oil, ½ tsp sea salt, and ¼ tsp black pepper. Bake for 15 minutes until crispy.
Prepare Crispy Cauliflower Leaves: In a bowl, massage cauliflower leaves with ½ tbsp olive oil, ¼ tsp sea salt, and optional spices. Spread on a separate tray and bake for 10 minutes until crispy.
Caramelize Onions: In a large pot, heat 1.5 tbsp olive oil over medium heat. Add diced onion and 1 tsp sea salt. Cover with a lid and cook for 20 minutes, stirring occasionally, until onions are caramelized. Add chopped celeriac, dried thyme, and dried rosemary to the pot. Stir well, then pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 12–15 minutes until celeriac begins to soften. Add cauliflower florets and cook for an additional 10 minutes until all vegetables are tender.
Blend Soup: Remove the pot from heat and let it cool slightly. Stir in miso paste, then blend the soup until smooth using an immersion blender or in batches with a countertop blender. Return the blended soup to the pot. Stir in oat cream and gently reheat over low heat. Season with cracked black pepper to taste.
To Serve: Ladle the soup into bowls. Top with crispy beans, roasted cauliflower leaves, and a sprinkle of fresh parsley. Serve alongside toasted sourdough bread.

Notes

Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently to maintain the creamy texture. The crispy beans and cauliflower leaves are best enjoyed fresh but can be reheated in the oven to restore crispiness.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1273
Fat:	469 g
Carbohydrates:	120 g
Protein:	74 g
Cholesterol:	456 g
Sodium:	36690 mg
Fiber:	477 g
Sugars:	56 g
Sugar Alcohol:	0 g
Calculated per serving.