Roasted Garlic, Celeriac & Rice Soup | Alfie Cooks

Alfie Cooks

Name: Roasted Garlic, Celeriac & Rice Soup
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 4
Ingredients: Elephant Garlic; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Cebollitas Bunch; Kitchen Basics Unsalted Vegetable Stock; SIGNATURE SELECTS Black Pepper, Ground; Parsley Roots; Orzech Celeriac Salad; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Morton Iodized Salt, 26 Ounce; McCormick Ground Oregano; Oppy Organic Meyer Lemons; Organic Yellow Spring Onions; McCormick® Cinnamon Sticks; JFC Utage Musenmai Short Grain Rice

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Roasted Garlic, Celeriac & Rice Soup

Serves 425 mins prep80 mins cook

A beautiful bowl of roasted garlic, celeriac & rice soup topped with garlic crisps and a zingy charred lemon + spring onion salsa. This comforting soup is prepared with roasted garlic, celeriac, short-grain rice, and seasoned with herbs and spices, ideal for a cozy meal.

0 servings

What you need

garlic

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

fl oz olive oil

onion

fl oz vegetable stock

tsp black pepper

oz parsley leaves

oz celeriac

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

tsp chili flakes

tsp salt

tsp dried oregano

lemon

bunch spring onion

cinnamon stick

cup short grain rice

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Instructions

1: Preheat the oven and roast the garlic heads until soft.

2: Heat olive oil in a pot and sauté the onions until translucent.

3: Add the chopped celeriac and cook for a few minutes.

4: Stir in the cinnamon sticks, dried oregano, and rice.

5: Pour in the vegetable stock and bring to a boil.

6: Simmer until the rice and celeriac are tender.

7: Add the roasted garlic, lemon juice, and season with salt and pepper.

8: Serve hot, topped with the sliced spring onions and charred lemon rounds.

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