Roasted celery soup
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Roasted celery soup
Michelin-starred chef and Great British Menu regular Tommy Banks runs the award- winning Black Swan in North Yorkshire, as well as Roots restaurant in York. His celery soup makes a star of an underused vegetable
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
362Kcal
Fat
28gr
Saturates
4gr
Carbs
14gr
Sugars
14gr
Fibre
6gr
Protein
11gr
Salt
2.1gr
Ingredients
- 2 heads of celery
- 4 tbsp vegetable oil
- ½ tsp fine sea salt
- 1 tsp caraway seeds
- 450ml vegetable stock - use GF if required
- 300g full fat natural yogurt, plus extra to serve
- extra-virgin olive oil, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Top, tail and peel the celery (reserve a few leaves for garnish, if you like). Slice the sticks into 1cm pieces and stir together with the oil and salt.
- Place the celery in a roasting tin or ovenproof dish, cover tightly with foil and bake for about an hour, or until the celery is tender.
- Meanwhile, toast the caraway seeds in a dry pan until aromatic, then grind in a pestle and mortar. When the celery is ready, whisk together the stock and yogurt and gently bring to the boil. Pour the hot liquid into a jug blender, add the roasted celery, plus any juices from the roasting tin, and the ground caraway and blend until extremely smooth – you may need to blend in 2 batches. Pass through a fine sieve, and if necessary reheat before serving. Garnish with extra yogurt and celery leaves, if you like, plus a drizzle of olive oil.
