Roasted Garlic, Celeriac & Rice Soup

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.