Roasted Celeriac & Caraway Soup with Herb & Caper Croutons

Ingredients

• For the soup:
• 1 medium celeriac (approx. 900g before peeling)
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 2 tsp caraway seeds
• Bouquet garni of bay, rosemary and sage
• 600ml vegetable stock, preferably homemade
• 100ml soya milk (or other dairy free milk)
• For the croutons:
• 100g stale bread cut into very small cubes
• 2 cloves garlic, chopped finely
• Zest of a lemon
• A large handful of parsley-or a selection of herbs that you like
• 1 tbsp capers
• 4 tbsps extra virgin olive oil
• Salt and pepper