Roasted Cauliflower Celeriac Soup

January 25th / 2018

Today is the last day of a new year purification cleanse and to motivate me to keep going I made this soup today.  The cleanse helped me to rediscover some tastes and textures and aromas I love.

This hearty flavorful soup is a modification of a puree I make often. I love using celeriac root for it’s distinctive flavor.  This soup offers layers of flavors with the leeks, roasted cauliflower, celeriac root and ginger.

I hope you enjoy!

Roasted Cauliflower Celeriac Soup
Prep time
Cook time
Total time
This soup is super easy to make. I love ginger, so I add a heaping tablespoon, but you can do less. I keep minced ginger in a jar in my refrigerator to make this easier. (I love the brand Ginger People, which you can get here). You could also use fresh turmeric but that can be hard to find. Add the spice to release their flavors after the leeks are well softened, and take a moment to enjoy the aroma. If you have fresh celery leaves you can use those as a garnish. I just used what i had - some delish radishes, which add a crispy texture and a bitter accent. And some pea sprouts.
Recipe type: Soup
Serves: 4 servings
  • 1 head of cauliflower, chopped
  • 1 bulb of celeriac, peeled and sliced into discs
  • 2 leeks, white parts chopped
  • 2 tablespoons ghee
  • 1 teaspoon salt
  • 1 teaspoon pepper (can use less if you dislike pepper)
  • 1 tablespoon minced ginger (I love ginger!)
  • 1 teaspoon dried turmeric
  • 2 tablespoons of avocado oil
  • 1 can coconut milk, 13.66 fl. oz.
  • 4 cups vegetable broth
  • 2 limes, juiced
  • pea sprouts, stems removed, for garnish
  • purple radish, thinly sliced, for garnish
  1. Preheat oven to 400 degrees
  2. Toss the chopped cauliflower and the sliced celeriac in the avocado oil and flavor with salt.
  3. Lay out the cauliflower and celeriac evenly on lined, rimmed baking sheets
  4. Put trays oven to roast for 30 minutes or until softened and browned.
  5. Towards the end of the roasting, saute the leeks in a soup pot with the ghee until translucent and soft, 3-5 minutes.
  6. Add ginger, turmeric, salt and pepper to the leeks to release the flavors. Smell!
  7. Add the roasted cauliflower and celeriac, the vegetable broth and coconut milk. Stir well to melt the coconut milk.
  8. Simmer for 10 minutes.
  9. Add juice of 2 limes.
  10. Puree with hand blender or transfer to high speed blender to puree (make sure you leave an opening for the hot steam to ventilate or you will have an explosive mess!).
  11. Add more salt and pepper to taste.
  12. Garnish with sliced radish and pea sprouts.
  13. Serve and enjoy!


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