Roasted celery and caraway soup with herb and caper croutons


  1. For the soup:
  2. 1 medium celeriac (approx. 900g before peeling)
  3. 1 large one Onion, chopped
  4. 2 cloves of garlic, chopped
  5. 2 tsp caraway
  6. bouquet garnished with bay leaf, rosemary and sage
  7. 600 ml vegetable stock, preferably homemade
  8. 100 ml soy milk (or other non-dairy milk)
  9. For the croutons:
  10. 100 g stale bread, cut into small cubes
  11. 2 cloves of garlic, finely chopped
  12. Zest of 1 lemon
  13. A large handful of parsley or an assortment of herbs of your choice
  14. < li>1 tbsp capers


  15. 4 tablespoons extra virgin olive oil
  16. < li>Salt and pepper



  • Preheat the oven to 200 °C/thermostat 6.
  • < li>Using a sharp vegetable peeler, peel the celeriac and remove any areas where the roots are still visible.

  • Cut into 1cm cubes and place in a roasting pan lined with canola or vegetable oil.
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  • Roast the celery for 25 minutes or until tender and golden on the edges. Add the cumin seeds and place in the oven for another five minutes.
  • While the celery is roasting, heat a little oil in a large saucepan and gently sauté the onion until tender and starting to set to caramelize. Add the garlic and sauté for another 5 minutes.
  • Add the roasted celeriac, bouquet garni and cumin to the onion mixture and mix well.
  • Add the broth and soy milk and simmer for 5 minutes.
  • Remove the bouquet garni and puree with a hand blender until smooth. Taste, season and serve

Tip: A bouquet garni is a small bouquet of herbs that you add to soups and stews to flavor the dish. removed before serving. Traditionally the herbs are ‘tough grasses’ such as bay leaf, rosemary, sage, thyme, all of which grow well in the British winter. You can tie them together with clean twine (you can buy kitchen twine from kitchen stores) or use a heat-resistant plastic freezer clip that has been washed in a hot dishwasher before use or placed in boiling water to sterilize.


  • Preheat the oven to 200 °C/thermostat 6
  • Heat a roasting pan in the oven. Add the oil and then the bread and mix well.
  • Cook in the oven for about 10 minutes, then add the chopped garlic and mix in. Return to the oven and bake for a further 5-10 minutes, stirring occasionally, until the bread is crisp and golden.
  • Finely chop the herbs and capers with the lemon zest.
  • Add the chopped Add the herbs to the crispy croutons and mix. Season to taste and pepper (you probably don’t need salt as the capers are already salty)
  • Use to garnish the soup – leftovers can be stored in an airtight container in the fridge and will keep for up to 3 days.
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Tips: These croutons are a great way to use up stale bread – they’re traditionally made with sourdough or ciabatta bread. You can also use wheat or spelled bread. Croutons on their own (no herbs added) will keep for weeks in a sealed container outside of the fridge. Once you add fresh herbs, they don’t last as long and need to be kept cold. If you like spicy food, add chili flakes to croutons. Croutons don’t have to be reserved for soups, they also go great with pasta dishes, rice or salads. Vary up the herbs you use – parsley is ideal, but basil, chives, dill, sorrel, and cilantro would also work.

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