Roast Celeriac with Chive Chilli Oil

The pressure builds and you start counting down minutes until you eat. You remember how that first whiff of roasted garlic and celeriac smells real good. It kinda teases your nose through the kitchen air, making you even more ready to dig in.

You catch yourself thinking about how simple this soup is, but how deep its flavor runs. The stuff you get from the store-bought soups just ain't got that same vibe. You gotta appreciate how the pressure cooker makes it so tender, so fast, like it knows you don't have all day.

You spot the golden color in the pot after the pressure build and quick release. You recall the moment you tossed the diced celeriac in olive oil and popped it in the oven first, getting those little roasted edges that add some serious yum. It's like every step is little gems of flavor stacking up.

What Makes Pressure Cooking Win Every Round

• Pressure cooking locks in flavors fast making dishes taste richer and deeper.
• You save hella time - no waiting around like traditional simmering.
• Foods get super tender without drying out or losing moisture.
• The broth depth you get is insane since everything steams together.
• Cleanup's easy cause you do almost everything in one pot.

Everything You Need Lined Up

You gotta have the right stuff before starting chicken out. For this soup, grab 1 kilogram of celeriac, peeled and diced. Don't be shy with it, chunk it up good so it roasts right.

Next, a garlic bulb-go for a big one if you can, halved horizontally to get that slow roast flavor going. Then, 3 tablespoons of olive oil, gotta drizzle some on the veg and save a bit for the chive drizzle topping.

You'll need 1.45 liters of veggie stock made with 2 veggie stock cubes. This gives you that base with richness without fuss. A tablespoon of lemon juice brings brightness but it's cool to adjust that to your taste. Don't forget some salt, freshly ground pepper, and 5 grams of chives snipped fine with kitchen scissors for that fresh punch at the end.

The Full Pressure Cooker Journey

Start by preheating your oven to 200°C (400°F). This gets your celeriac ready for roasting which is key here. Toss the diced celeriac and halved garlic on a baking tray. Drizzle them with 2 tablespoons olive oil and season with salt and pepper.

Give it a good toss to coat everything nice. Roast that tray in the oven for 25-30 minutes till the celeriac's golden and tender. That roasted flavor makes all the difference.

When they're done, carefully squeeze the roasted garlic cloves out of their skins and add them with the celeriac into your pressure cooker pot. Pour in the vegetable stock.

Seal your pressure cooker and let it hit pressure build. Cook on high for 5 minutes, then do a quick release to stop cooking fast. The veggies are already roasted and tender so you don't need long to bring it all together.

Use a hand blender or transfer carefully to a blender to purée until smooth and silky. Stir in that lemon juice and then taste it. Adjust salt and pepper to get that balance right.

For the final touch, warm the last tablespoon of olive oil in a little pan. Add your chopped chives and heat briefly just to infuse the oil with that fresh green note.

Ladle your soup into bowls and drizzle with the chive oil before serving. You're done and ready to savor every spoonful.

Quick Tricks That Save Your Time

• Pre-cut your celeriac ahead of time when you get home. Store in cold water to keep it fresh till cooking day.
• Use the quick release on your pressure cooker right at 5 minutes, it stops the cooking perfectly so veggies don't go mushy.
• Roasting garlic in halves speeds up the peel and squeeze step later on.
• Make your vegetable stock in bulk and freeze in ice cubes for easy portioning later.
• Snip chives directly over warm oil to save on washing another mixing bowl.

What It Tastes Like Fresh From the Pot

Right when the soup's ready, you'll notice it's silky smooth with this deep earthy sweetness from the roasted celeriac. It's kinda nutty and mellow but with that bright pop from the lemon splash.

The garlic, roasted slow, doesn't bite or overpower. Instead, it melts in and rounds the flavor so everything feels cozy and warm.

The broth depth is rich without being heavy or creamy. It's that perfect balance of veggie goodness that sticks with you without weighing you down.

The little drizzle of chive oil on top adds a fresh herbal kick, almost like a secret handshake to your taste buds saying you're in for something special.

Smart Storage That Actually Works

If you got leftovers, cool that soup down quick after cooking. You don't wanna leave it out too long or the flavors shift weird.

Store in airtight containers in the fridge for up to 3 days. Reheat gently over low heat, stirring now and then so it heats evenly and doesn't scorch.

For longer stash, freeze the soup in meal-sized portions. Thaw in the fridge overnight then warm slowly on stovetop. It still tastes fresh and the broth holds up real good.

What People Always Ask Me

• Can I skip roasting The roasting kicks up flavor but you can throw everything in the pressure cooker raw. Just add 5 extra minutes at pressure and it'll work.
• What if I only have garlic powder Powder won't give the same roasted sweetness but add a pinch if that's what you got.
• Can I use chicken stock Yeah, chicken stock works fine if you're not vegetarian but vegetable broth keeps it light and fresh.
• How do I keep soup smooth after reheating Stir with a whisk while warming and if it's too thick add a little hot water or stock.
• Is lemon juice necessary The lemon juice brightens the soup and balances the sweet earthiness but you can adjust or skip if that's not your vibe.
• Can I make this in a slow cooker You could but it'll take a lot longer and you might miss out on the roasting step which adds a ton of flavor.

For more cozy pressure cooker recipes, check out our popular Stuffed Pepper Soup and delicious Slow Cooker Garlic Butter Beef Bites & Potatoes recipes for easy and comforting meals any day of the week.