How often does it happen that you prepare a certain vegetable always in the same way? Quite a lot I bet. Growing up my mum always made cauliflower in the same (horrible) way. She would overcook it dramatically, then smother the thing in a cornflour sauce (supposed to look like bechamel I guess) and that would be repeated every single week. O and served with cooked potatoes and usually meat loaf.
So obviously when I first cooked cauliflower after having moved out of the house, I chose the same cooking method. I think I might have even served it with a similar sauce. Yes really… Only the last couple of years cauliflower has gotten a bit of a makeover. And I love it in every way it is prepared; roasted like in this delicious salad, cooked, stirfried, as rice or couscous, as a pizzacrust, like a steak and of course as a soup.
Back in the day when my mum was the head chef of the house (and let’s face it she hated cooking and was lousy at it too) broccoli was not something you would be able to find. Funny really how the availability of fruits and vegetables has changed so dramatically over the last couple of decades. But broccoli is just about as versatile as cauliflower. I love it roasted, raw in a salad and in a gazillion other ways.
I had never used it in a soup though, but since I love using leftover vegetables in a good soup, I ended up with this broccoli-celeriac soup. And it was so good I had to share it with you. It’s simple to make and the two vegetables work really well together. And don’t you love the color?
Soups like this for me work best when pureed. You don’t have to but especially with celeriac I like it better in pureed form. But in the end that is up to you. Feel free to do it any way you like. I had just broccoli and celeriac in the fridge but it would go well with leeks, cauliflower or maybe even with fennel. I love adding some homemade croutons to it as it can do with a bit of crunch. If you’re not vegetarian adding bacon would do the same thing.Print
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 24 minute
- Yield: 4-6 people
- Category: Soup
- Method: Cooking
- 1 celeriac
- 1 pcs of broccoli
- 1,5 ltr vegetable stock
- old bread, a couple of slices
- 2 tbsp of olive oil
- 2 tbsp grated cheese
- Remove the outer skin of the celeriac and cut into cubes.
- Take the florets of the broccoli and make them a little smaller. The stem you can cut into cubes as well. Those will be added together with the celeriac
- Place the celeriac and the broccoli stem cubes together in the stock and bring to the boil for about 15 minutes or until almost cooked. Add the broccoli florets and cook those for a few minutes before you puree the soup with a stickblender. Ad a bit of boiling water if you think it is too thick.
- Make the croutons by slicing the bread into small cubes, mix those with the olive oil and the cheese and than bake crispy in a frying pan. Serve on top of the soup