Roasted Celeriac & Caraway Soup with Herb & Caper Croutons by Demuths
Dietary: Vegan option
1 medium celeriac (approx 900g before peeling)
2 tbsp Bath Harvest rapeseed oil
1 large onion, chopped
2 cloves garlic, chopped
2 tsp caraway seeds
600ml vegetable stock
100ml dairy or dairy free milk
salt and pepper
caraway seeds to decorate
Preheat the oven to 200C/180C Fan/Gas 6.
Peel the celeriac using a sharp peeler and remove any areas where the roots are still visible. Chop into 1 cm cubes and place in a roasting tin with 1 tablespoon rapeseed oil.
Roast the celeriac for 25 minutes or until it is softened and golden around the edges. Add the caraway seeds and return to the oven for another 5 minutes.
While the celeriac is roasting heat 1 tablespoon of rapeseed oil in a large saucepan and gently cook the onion until it is really soft and starting to caramelise. Add the garlic and fry for another 5 minutes.
Add the roasted celeriac and caraway to the onion mixture and stir well.
Pour in the stock and milk and simmer for 5 minutes.
Blend until smooth.
Season to taste and top with caraway seeds and herb and caper croutons.