Maple & Miso Celeriac Soup

• 4-6 Servings

• Total time: 1hr 15min

Adapted from Olive Magazine

Ingredients

• 1 large celeriac

• 3 tbsp olive oil

• 2 tbsp maple syrup

• a few sprigs thyme, plus extra to serve

• 3 cloves garlic unpeeled

• 1 onion finely chopped

• 3 tbsp white miso

• 4 cups vegetable stock

• 1 cup double cream or plant-based cream, plus extra to serve

Instructions

• Heat the oven to 425F Peel the celeriac and cut into 2cm cubes, then tip onto a baking tray and drizzle over 2 tbsp of the oil and the maple syrup. Season, scatter over the thyme sprigs and whole garlic cloves, and toss well. Roast for 30-40 minutes or until the celeriac is tender throughout and lightly caramelized around the edges.

• Heat the remaining 1 tbsp of oil in a stock pot over a medium heat and fry the onion for 10 minutes until tender but not golden.

• Add the roasted celeriac, scraping in any roasting juices from the tray. Squeeze the roasted garlic from its skins into the pot but discard the thyme sprigs.

• Add the stock, bring to a simmer and cook for 10-15 minutes.

• Scoop out 1 cup of soup broth into a bowl, mix miso and broth in bowl and add back to the pot.

• Blitz the mixture with a hand blender until very smooth – strain through a sieve into a clean pan to ensure it’s completely smooth, if you like.

• Add the cream and return to a gentle simmer to warm through. Season and serve in mugs, drizzled with a little more cream and scattered with more thyme leaves.