Description
Indulge in the warm embrace of Roasted Celery Potato Soup, where creamy potatoes meet the subtle sweetness of roasted celery. This comforting dish is perfect for chilly nights or friendly gatherings, offering a velvety texture and delightful flavors that will make your taste buds sing. Whether enjoyed as an appetizer or a hearty main course, this soup promises to bring warmth to your table and smiles to your guests.
Ingredients
Scale
- 4 cups fresh celery, chopped (about 4 stalks)
- 2 cups Yukon Gold potatoes, diced (about 2 medium potatoes)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Chop celery, potatoes, and onion into bite-sized pieces.
- In a large bowl, toss chopped vegetables with olive oil, salt, and pepper until evenly coated.
- Spread the veggies on a baking sheet in a single layer and roast for 25-30 minutes until golden brown.
- In a pot over medium heat, sauté minced garlic in a splash of olive oil until fragrant.
- Add roasted vegetables and vegetable broth to the pot; bring to a simmer.
- Blend the soup with an immersion blender until smooth; stir in cream or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg