Creamy Roasted Celeriac White Bean (Printable Version)
Velvety roasted celeriac and white beans pureed with herbs and cream for a warming vegetarian, gluten-free bowl.
# What You'll Need:
→ Vegetables
01 - 1 large celeriac (about 1.5 lb), peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 medium carrot, peeled and sliced
05 - 1 stalk celery, sliced
→ Legumes
06 - 1 can (14 oz) white beans (cannellini or Great Northern), drained and rinsed
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - ½ cup heavy cream or non-dairy cream
→ Fats and Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp fresh thyme leaves (or ½ tsp dried)
11 - ½ tsp ground black pepper
12 - ¾ tsp fine sea salt, plus more to taste
→ Garnish
13 - Chopped fresh parsley
14 - Extra drizzle of olive oil
# How To Make:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Toss the celeriac cubes, onion, garlic, and carrot with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25–30 minutes until golden and tender, stirring once halfway through.
03 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced celery and sauté for 3 minutes until softened.
04 - Add the roasted vegetables to the pot along with the drained white beans and thyme. Pour in the vegetable broth and stir to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes.
05 - Remove the pot from heat. Use an immersion blender to purée the soup until completely smooth and creamy. Alternatively, transfer in batches to a countertop blender and blend until velvety.
06 - Stir in the cream. Taste and adjust salt and pepper as needed. Reheat gently over low heat if necessary.
07 - Ladle into bowls and garnish with chopped fresh parsley and an extra drizzle of olive oil, if desired.
# Expert Advice:
01 -
- The white beans do all the heavy lifting for creaminess so you barely need any cream at all, and honestly most of the time I skip it entirely and nobody notices.
- It freezes beautifully which means you can make a double batch on a Sunday and feel smug about lunch for weeks.
02 -
- The soup will thicken considerably as it cools so if you are reheating leftovers, add a splash of broth or water to loosen it back up.
- A tiny pinch of ground nutmeg stirred in at the end is a quiet revelation that elevates the whole bowl.
03 -
- Cut the celeriac into uniform cubes no larger than one inch so every piece roasts at the same rate and you do not end up with some burnt and some crunchy.
- If you are using a regular blender instead of an immersion blender, never fill it more than halfway and hold the lid down with a towel because hot soup has a remarkable talent for exploding.