Description
A comforting roasted celery and potato soup enhanced with garlic and onion, perfect for chilly days.
Ingredients
- Celery: a few stalks, chopped
- Potatoes: waxy potatoes, diced
- Garlic: freshly minced
- Onion: sliced
- Olive oil: for roasting
- Salt: to taste
- Pepper: to taste
- Coconut cream (optional): for richness
- Fresh herbs (optional): parsley or thyme
- Croutons (optional): for added texture
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the celery, potatoes, garlic, and onion into uniform pieces.
- Toss the chopped vegetables in olive oil, salt, and pepper until evenly coated.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a blender. Add water or vegetable broth, and blend until smooth.
- Adjust the soup’s consistency with more liquid if desired. Season to taste.
Notes
Consider adding a pinch of smoked paprika for an unexpected flavor twist. Serve with crusty bread for a complete meal.
