Cauliflower & Celeriac Soup
Indulge in the unusual flavours in this velvety celeriac and cauliflower soup enriched with the wholesome goodness of cannellini beans. This heartwarming recipe combines the earthy flavours of celeriac and the mild nuttiness of cauliflower – I love the combination.
The addition of creamy cannellini beans not only enhances the creamy texture but also adds a plant protein-packed punch. As the mornings are getting darker, immerse yourself in a bowlful of comfort as each spoonful unveils layers of depth and warmth, making this soup delightful and nourishing. Perfectly balanced and effortlessly satisfying, this soup is a testament to the magic that unfolds when humble ingredients come together in something delicious.
Celeriac, also known as celery root, is a versatile and nutritious root vegetable that belongs to the celery family. With a gnarled exterior and a crisp, ivory flesh, celeriac offers a unique combination of celery-like flavour and a subtle hint of nuttiness. Often used in both raw and cooked recipes, celeriac adds depth and complexity to dishes.
You can find celeriac at most farmers market but I especially love the absolute world class market we are lucky enough to have in Cape Town called the Oranjezicht City Farm Market at the V&A Waterfront.
I love this soup topped with, well, more cauliflower which I roasted with spices and walnuts before adding sultanas. It’s my new favourite way to eat cauliflower & the recipe will be up on my website soon.
Additions: The drizzle of a good truffle oil over each warmed bowl would be a good addition, so would a crack of black pepper. Like any soup, adding warm buttered toast will go down a bit, I find a rye or wholegrain bread works better with cauliflower. My favourite wholegrain sourdough and rye pimpernickel bread is from Adri at Mount Elsewhere Bakery in Houtbay. I wrote a beautiful story about her here on my website.
To prep leeks, trim the dark green leaves and the root end, then slice the leek in half lengthwise, slice the leeks into half-moons, add to a colander, wash under running water, ensuring any dirt or sand is removed.
Cauliflower & Celeriac Soup
Equipment
- High Speed Blender
Ingredients
- 6 tablespoons extra-virgin olive oil
- 6 garlic cloves finely sliced
- Pinch chilli flakes opt
- 2 teaspoons fennel seeds
- 270 g leeks finely sliced
- 1 large red onion sliced
- 650 g celeriac peeled and cubed
- 1,5 litres veggie stock heated (maybe more)
- 500 g cauliflower cut into florets
- 400 g tin cannellini beans drained
- Salt & white pepper
Instructions
- In a large saucepan with a lid, add the olive oil and heat on a medium heat, add the fennel seeds, chilli flakes and sliced garlic, stir the mixture until fragrant about 3 minutes, keeping an eye on the temperature, we don’t want any colour on the seeds or garlic.
- Add the leeks and red onions, stir to mix the veg with the lovely fragrant oil and add a teaspoon salt, pop the lid on and cook until the onion and leeks are soft, have no colour or little colour and they start to become quite ‘jammy’. This can take about 15-20 minutes, stirring frequently.
- Once soft add the stock, 1 teaspoon salt, a pinch or two white pepper, bring to a simmer before adding the celeriac, let this simmer, lid ajar until the celeriac is super soft.
- Now add the cauliflower and simmer until cooked just through (overcooked cauliflower is unpleasant).
- Remove the soup from the heat and add the cannellini beans, when cooled a bit whizz the soup until creamy either with a hand blender or a high speed blender. The thickness of this soup is not an exact science but its meant to be thick and hearty, if you want a thinner soup please feel free to add more veggie stock.
- The seasoning is really important here so don’t be shy on a good amount of salt and white pepper. Enjoy!