Celery root soup with roasted fennel and garlic
Ingredients
- 27 ounces celery root trimmed and cut into chunks, 3 roots
- 2 fennel trimmed and quartered lengthwise
- 6 cloves garlic use 6-8 cloves regular garlic or 4 cloves elephant garlic
- 2 tbsp olive oil (extra virgin) divided use
- 13.5 ounces coconut milk regular or light, warmed
- 5 cups chicken stock (low-sodium) or vegetable stock
- 1 tsp white pepper can sub 1 tsp black pepper, if you like your soup spicy with a delayed kick, use 2 tsp white pepper total
Instructions
- Preheat the oven to 425F/220C/gas mark 6.5.
- Trim off the gnarly outside of the celery root, then cut into equally sized chunks.
- Toss the chunks of celery root, fennel bulbs, and unpeeled garlic cloves in 1 tbsp extra-virgin olive oil. Sprinkle with pepper.
- Roast for 20 minutes. Stir.
- Roast for 15 minutes. Stir.
- Roast for 10 minutes and check the celery root for fork-tenderness. If it's not extremely tender, use tongs to remove the fennel pieces and garlic cloves and set aside. Drizzle the celery root with the last tbsp of olive oil, stirring to coat. Roast 10 more minutes. Let cool a bit.
- Warm the coconut milk (very important if using full-fat coconut milk, so you don't burn out your blender motor).
- Working in batches, purée 1/4 of the roasted vegetables, 1/4 of the coconut milk, and 1 cup of stock until smooth. Repeat until everything is puréed, adding as much stock as needed to make a smooth creamy soup.
- Stir together in a large saucepan with the pepper and warm through until serving temperature.