Miso & Maple Celeriac Soup

Have you ever heard of something so warming and delicious? This is the ultimate autumnal recipe to take us into the chillier months.

Ingredients:
1 Celeriac (med to large)
3 tbsp olive oil
2 tbsp maple syrup
Thyme, a few sprigs
3 whole, unpeeled cloves of garlic
1 onion, chopped finely
3 tbsp white miso
1 litre vegetablestock
200ml double cream, or vegan alternative (in store)
Optional - serve with our sourdough bread, toasted with butter
Optional - top with a little paprika

Method:

STEP 1

• Heat the oven to 200C/fan 180C. Peel the celeriac (doesn't have to be perfect!) and cut into 2cm cubes, then pop onto a baking tray and drizzle over 2 tbsp of the oil and all the maple syrup. Season with salt and pepper, scatter over the thyme sprigs and whole garlic cloves, and toss well. Roast for 35-40 minutes or until the celeriac is tender throughout and lightly caramelised around the edges. (This is delicious enough as a side dish!)

STEP 2

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

STEP 3

• Add the cream and return to a gentle simmer to warm through. Season and serve in mugs, drizzled with a little more cream or olive oil and scattered with more thyme leaves. Add a little sprinkle of paprika if you're feeling fancy.

Original Source (tweaked): Olive Magazine