Loading...

Preheat your oven to 180°C. Line a baking sheet with parchment paper.

Place the peeled celeriac on the prepared baking sheet. Drizzle generously with olive oil and season with salt and pepper.

Cut the leeks into large pieces, roughly 7-10 cm long. Arrange these leek pieces around the celeriac on the baking sheet.

Drizzle olive oil over the leeks and season them with salt and pepper.

Place the baking sheet into the preheated oven and roast for 40 minutes, or until the celeriac is tender.

Once roasted, remove the baking sheet from the oven. Carefully cut the tender celeriac in half. Using a spoon, scoop out the cooked celeriac flesh into a large bowl.

Add the roasted leek pieces to the bowl with the celeriac flesh.

Pour the 200 ml of vegetable broth into the bowl with the roasted vegetables.

Using an immersion blender, blend the celeriac, leeks, and vegetable broth until the mixture is mostly smooth.

Add the 200 ml of milk and the 50 g of butter to the mixture in the bowl.

Add more salt and pepper to taste, adjusting as needed.

Continue blending with the immersion blender until the soup is completely smooth and creamy.

Pour the finished celeriac and leek soup into serving bowls.

Finely chop fresh chives and sprinkle them over the top of each serving. Drizzle a small amount of olive oil over the chives for a finishing touch.


Preheat your oven to 180°C. Line a baking sheet with parchment paper.

Place the peeled celeriac on the prepared baking sheet. Drizzle generously with olive oil and season with salt and pepper.

Cut the leeks into large pieces, roughly 7-10 cm long. Arrange these leek pieces around the celeriac on the baking sheet.

Drizzle olive oil over the leeks and season them with salt and pepper.

Place the baking sheet into the preheated oven and roast for 40 minutes, or until the celeriac is tender.

Once roasted, remove the baking sheet from the oven. Carefully cut the tender celeriac in half. Using a spoon, scoop out the cooked celeriac flesh into a large bowl.

Add the roasted leek pieces to the bowl with the celeriac flesh.

Pour the 200 ml of vegetable broth into the bowl with the roasted vegetables.

Using an immersion blender, blend the celeriac, leeks, and vegetable broth until the mixture is mostly smooth.

Add the 200 ml of milk and the 50 g of butter to the mixture in the bowl.

Add more salt and pepper to taste, adjusting as needed.

Continue blending with the immersion blender until the soup is completely smooth and creamy.

Pour the finished celeriac and leek soup into serving bowls.

Finely chop fresh chives and sprinkle them over the top of each serving. Drizzle a small amount of olive oil over the chives for a finishing touch.
