Celeriac and Apple Soup with Thyme
Celery root and a tart apple simmer with onion and thyme, then blend into four smooth soup bowls. Add yogurt at the table and adjust the thickness with hot water.
Lunch · Vegetarian · Fall · Make ahead
Roasted Cauliflower Soup
Roasted cauliflower blends with vegetable broth, butter, lemon and nutmeg for a smooth autumn lunch. Reserve a few browned florets to finish the bowls.
1 hr 15 minMakes 4 bowls
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Ingredients at original yield
- 900 g cauliflower, about 1 large head, cut into bite-size florets
- 3 tbsp olive oil, divided
- ½ tsp fine salt, divided, plus more to taste
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- ⅛ tsp ground nutmeg, plus another small pinch to taste
- 2 tbsp finely chopped flat-leaf parsley
How to make Roasted Cauliflower Soup
Timing details
Allow 15 minutes preparation, about 55 minutes cooking with the onion cooked during roasting, and 5 minutes cooling before blending. Allow longer if your blender requires further cooling.
- Preparation
- 15 min
- Cooking
- 55 min
- 01
Heat the oven to 220°C (425°F). Toss cauliflower with 2 tablespoons oil and half the salt on the baking sheet. Spread out and roast for 25 to 35 minutes, turning halfway, until tender with browned edges.
- 02
During the last few minutes of roasting, soften the onion with the remaining oil and salt in the pot over medium heat for 5 to 7 minutes. Stir in garlic for 30 seconds.
- 03
Add broth and the roasted cauliflower, saving four florets. Bring to a simmer and cook gently for 20 minutes.
- 04
Take off the heat and cool for at least 5 minutes. Follow your blender’s hot-liquid instructions. Add butter and blend in the pot with the head submerged to limit splashes. Never use a sealed personal blender for hot soup. Blend in lemon and nutmeg, then taste for salt.
- 05
Divide among four bowls and finish each with a reserved floret and parsley.
- 06
Refrigerate leftovers promptly in shallow containers, within 2 hours. Use within 2 to 3 days or freeze. Thaw in the refrigerator; bring soup to a full rolling boil when reheating, stirring, and check it reaches 74°C (165°F). Discard uneaten reheated portions.
Recipe questions
Does this version contain dairy?
Yes. It contains butter and is not labelled vegan or dairy-free.
Can I blend it in a personal smoothie cup?
Do not blend hot soup in a sealed cup. Use equipment rated for hot liquids and follow its capacity, temperature and venting instructions.
How much soup does it make?
Four bowls. If serving with bread or a sandwich, those extras are separate from the ingredient quantities.
Which other lunches can I make?
Try potato leek soup for a potato-based bowl, or roasted beet and lentil salad for a different texture. Each has its own ingredients and timings.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Recipe source: Adapted from Kathryne Taylor at Cookie and Kate. Adapted from Kathryne Taylor at Cookie and Kate. Uses an immersion blender, a measured starting salt quantity and conservative nutmeg seasoning, plus Health Canada leftover guidance.
Additional references: Health Canada: food safety tips for leftovers
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