1 head of celeriac dices
3 medium potatoes diced
2 medium onions
1 head of garlic roasted
500ml Veg stock
Remove the outer skin of the garlic leaving the skin of the cloves and chop off the tips exposing the top of each clove. Cover the head in a little olive oil, wrap in tin foil and roast for aprox 30 minutes until soft. ( leave to cool before handling)
While roasting the garlic head fry the celery cubes in olive oil and some salt for about 15mins on a low heat or until they are nearly soft.
Add potatoes and onions and continue to fry until all are cooked through.
Add the veg stock and cook for an extra 5 mins.
Leave to cool then add the garlic and put in a food processor. Blend on a high speed until the soup is really creamy.