Celeriac soup with ricotta toast
3
Points®
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
Shallots
3 medium
Garlic
2 clove(s)
Rosemary, Fresh
1 sprig(s)
Bay leaf, dry
2 leaf/leaves
Calorie controlled cooking spray
4 spray(s)
Vegetable stock cube
1 cube(s)
Half Fat Crème Frâiche
2 tablespoon(s), level
Lemon Juice, Fresh
2 tablespoon(s)
Rye Bread (German Style)
2 slice(s), small
Ricotta Cheese
2 tablespoon(s)
Lemon
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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