Roasted Celery and Potato Soup

Ingredients:

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2 tbsp (30 ml) olive oil

3 celery stalks, chopped (about 1 cup / 150 g)

1 medium onion, diced (about 1 cup / 150 g)

2 garlic cloves, minced

8 oz (225 g) mushrooms, sliced

3 medium potatoes, diced (about 3 cups / 450 g)

4 cups (1 liter) vegetable broth

1 cup (240 ml) whole milk or heavy cream

1 tsp dried thyme

½ tsp smoked paprika

1 tsp salt (adjust to taste)

½ tsp black pepper

2 tbsp fresh dill, chopped (plus more for garnish)

Optional: 1 tbsp lemon juice (for added brightness)

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Directions:

Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the celery, onion, and garlic with 1 tbsp of olive oil and spread them on a baking sheet. Roast for 15–20 minutes, stirring halfway, until slightly caramelized.

Sauté the Mushrooms: Heat the remaining olive oil in a large pot over medium heat. Add the mushrooms and cook for 5–7 minutes until browned and tender.

Remove a few mushroom slices for garnish, if desired.

Simmer the Soup: Add the roasted vegetables, diced potatoes, and vegetable broth to the pot with the mushrooms. Stir in thyme, smoked paprika, salt, and black pepper.

Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are tender.

Blend for Creaminess: Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, blend half the soup in a blender and return it to the pot.

Add Milk and Finish: Stir in the milk or cream and simmer for 5 minutes.

Add fresh dill and optional lemon juice. Taste and adjust seasoning as needed.

Serve: Ladle the soup into bowls, garnish with reserved mushrooms, fresh dill, and cracked black pepper. Serve warm.