Roasted Celeriac, White Bean and Lemon Soup with Parsley Oil
An original, comforting soup that combines the earthy sweetness of roasted celeriac with creamy white beans and a bright touch of lemon. It is finished with a fresh parsley oil for aroma and color.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g celeriac (pelado and cut diced)
- 180 g yellow onion (chopped)
- 12 g garlic (chopped)
- 400 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (low sodium if preferred)
- 45 ml olive oil (divided)
- 4 g sweet paprika
- 2 g ground cumin
- 1 unit lemon (2 tbsp de jugo)
- 20 g fresh parsley (leaves and stalks tiernos)
- 30 ml water (for the aceite of perejil)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the celeriac on a tray and toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes, stirring halfway through, until tender with golden edges.
- 2
While the celeriac roasts, heat a large pot over medium heat. Add the remaining 1 1/2 tablespoons olive oil and cook the onion for 6 to 8 minutes until soft and lightly golden. Stir in the garlic, sweet paprika, and ground cumin; cook 1 minute more, stirring so they do not burn.
- 3
Reserve 2 tablespoons of the cooked white beans for garnish if desired. Add the remaining white beans, vegetable broth, lemon zest, and 1/2 teaspoon salt to the pot. Bring to a gentle boil, lower the heat, and simmer for 10 minutes.
- 4
Add the roasted celeriac to the pot and cook 5 minutes more so the flavors meld. Blend the soup until smooth and velvety. If it is too thick, loosen it with a little hot water or more broth. Stir in 2 tablespoons lemon juice and adjust with the remaining salt and black pepper.
- 5
For the parsley oil, bring water to a boil in a small saucepan. Blanch the parsley for 15 seconds, then transfer it immediately to cold water. Drain very well and blend with 2 tablespoons water and a few teaspoons of hot soup or a small spoonful of the oil from the soup surface until you have a fluid green sauce.
- 6
Serve the soup hot in bowls. Finish with the parsley oil on top and, if reserved, add the whole white beans as garnish. If needed, reheat gently over low heat until it reaches a steaming serving temperature of about 74 °C / 165 °F, without boiling aggressively.
Chef tips
For an even silkier texture, pass the blended soup through a fine sieve. Add the lemon at the end to preserve its fresh flavor.
Substitutions
You can use cannellini or navy beans for the cooked white beans. If you cannot find celeriac, try parsnip with a small amount of potato, though the flavor will be different. Parsley can be replaced with cilantro for a more herbal profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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