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Cauliflower and celeriac soup

Rob Hobson
Article written by Rob Hobson

Date published 23 May 2021

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The vitamin B6 and folate in this soup are great for brain health, while potassium helps to maintain normal blood pressure. If you want to make this more of a meal, serve with rye bread and top with toasted pumpkin seeds to add a little omega 3.

Cauliflower and celeriac soup


Serves 2

240 calories per serving

  • 1 cauliflower
  • ½ celeriac, finely diced
  • ½ tsp paprika, plus extra for dusting
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 celery stick, diced
  • 500ml vegetable stock
  • Salt
  1. Preheat the oven to 200°C/fan 180°C/gas 6.
  2. Cut the core out of the cauliflower and finely chop it. Roughly chop the florets.
  3. Spread all the cauliflower and the celeriac in a roasting tin and sprinkle with the paprika and salt. Roast for 20 minutes.
  4. Meanwhile, heat the oil in a large saucepan, add the onion and cook for 10 minutes until it is translucent. Add the garlic and cook for a further 3 minutes. Add the celery and stock. Bring to the boil, then simmer for 5 minutes.
  5. Tip the cauliflower and celeriac into the pan and stir to mix, then simmer for a further 15 minutes.
  6. Transfer everything to a blender and blitz for about 3 minutes until completely smooth. Serve hot, with a light dusting of paprika.

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Rob Hobson

About Rob Hobson

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.