Roasted Celeriac & Caraway Soup with Herb & Caper Croutons
Seasonal variations: this soup works well with carrots, Jerusalem artichokes or potatoes instead of celeriac-or use a mixture of vegetables.
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Cooking tools:
- Immersion blender
- Kitchen scale
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Bread knife
- Peeler
- Microplane
- Measuring spoon
- Pot
- Skillet
- Butcher's twine
- Stove
- Mixing bowl
- Spatula
- Paper towel
Ingredients
- 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)
- 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
- pepper
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