Easy Roasted Celeriac Soup - Pressure Cooker Style
A rich and comforting roasted celeriac soup infused with slow-roasted garlic, brightened with lemon, and finished with chive oil. Pressure cooker magic makes it creamy and satisfying in under an hour!
Equipment
- 1 Mixing bowl Large
- 1 Large baking tray
- 1 Pressure cooker For fast cooking
- 1 Hand blender or standard blender For puréeing
Ingredients
Main ingredients
- 1000 g celeriac peeled and diced
- 1 garlic bulb halved horizontally
- 3 tablespoons olive oil 2 tablespoon for roasting, 1 for chive oil drizzle
- 1.45 liters vegetable stock made with 2 stock cubes
- 1 tablespoon lemon juice or to taste
- salt and pepper to taste
- 5 g chives snipped with kitchen scissors
Instructions
Instructions
- Preheat the oven to 200°C (400°F).
- Toss diced celeriac and halved garlic bulb on a baking tray with 2 tablespoons olive oil, salt and pepper.
- Roast for 25–30 minutes until celeriac is golden and tender.
- Squeeze roasted garlic out of skins. Transfer garlic and celeriac to pressure cooker pot.
- Pour in vegetable stock and seal the pressure cooker.
- Cook on high pressure for 5 minutes, then quick release.
- Purée the soup using a hand blender or standard blender until smooth.
- Stir in lemon juice and season with additional salt and pepper if needed.
- Warm remaining 1 tablespoon olive oil, add chopped chives and briefly heat to infuse.
Notes
Store leftovers in the fridge up to 3 days or freeze for longer. Reheat gently and whisk while warming for best texture.