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Photo of Celeriac soup with ricotta toast by WW

Celeriac soup with ricotta toast

3
PersonalPoints™ per serving
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
4
Difficulty
Easy
Let your oven do all the hard work with these easy roasted vegetables and fall in love with this earthy soup

Ingredients

Celeriac, raw

560 g, peeled and chopped

Shallots

3 medium, halved

Garlic

2 clove(s), crushed

Rosemary, Fresh

1 sprig(s)

Bay leaf, dry

2 leaf/leaves

Calorie controlled cooking spray

4 spray(s)

Vegetable stock cube(s)

1 cube(s), 1 litre

Half Fat Crème Frâiche

2 tablespoons, level

Lemon Juice, Fresh

2 tablespoons

Rye Bread (German Style)

2 slice(s), small

Ricotta Cheese

2 tablespoons

Lemon(s)

1 zest(s) of 1

Instructions

  1. Put the celeriac, shallots, garlic cloves, rosemary bay leaves in a roasting tin. Mist with cooking spray, season & roast for 45 - 50 minutes until tender and golden. If the veg starts to char, cover with foil, as burnt bits will make the soup bitter.
  2. Heat the stock in a pan. Squeeze the garlic out of its skin and add it to the stock, along with the celeriac and shallots (discard the herbs). Bring to the boil and simmer for 10 minutes then remove from the heat and let cool slightly before blending until smooth.
  3. Stir through the crème fraîche and lemon juice, then season. Toast 2 slices of rye bread, spread over 2 tablespoons ricotta, scatter with lemon zest and season. Cut in half and serve with the soup topped with extra rosemary.

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