Roasted Parsnip and Celeriac Soup with earthy caraway, marjoram, thyme and coriander and topped with toasted sunflower and pumpkin seeds.
Get ready to cosy up with a bowl of pure comfort. And, shudder.
This dish will shatter any notion that vegan food can’t be nourishing and satisfying. And, with my Roasted Parsnip and Celeriac Soup, you’ll be wrapping your taste buds in a warm hug that’ll leave you feeling satisfied and content.
Make this:
- When you need a wholesome and warming dish to combat the chill of a cold and miserable day
- When you want to recharge your batteries and soothe your senses with a comforting and nourishing meal
- When you fancy a relaxing evening in, curled up on the sofa, watching the world go by, with a bowl of delicious soup to keep you company
This recipe was inspired by a rainy day, when I craved something warm and soothing to calm my frazzled mind. And, with the added bonus of being vegan and paleo-friendly, you can indulge in this comforting soup without any guilt.
Roasted Parsnip and Celeriac Soup is a nourishing and satisfying vegan dish that’s perfect for anyone looking for a comforting and wholesome meal that’s easy to make and packed with flavour.
What equipment to use
For this recipe, I suggest:
Oven
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 400g celeriac
- 200g parsnip
- 1 clove of garlic
- 2tsb olive oil
- 1 onion
- 2tbs olive oil
- 750ml filtered water
- ½ tsp marjoram
- ½ tsp caraway seeds
- 750ml filtered water
- Few sprigs of thyme
- Few sprigs of coriander
- 10g sunflower seeds
- 10g pumpkin seeds
- Season to taste
Instructions
- Preheat oven to gas mark 180 degrees Celsius or 160 degrees Celsius if convection oven.
- Roast the celeriac, parsnip and garlic coated with 2tbs olive oil, in an ovenproof dish for 45 minutes. Remove from heat and leave to cool.
- Remove the skin of the celeriac, parsnip and garlic.
- In a large saucepan, sauté the onion in the retained juices for a couple of minutes until the onion turns translucent. Toss in the diced celeriac, parsnip and garlic.
- Pour in the water, and add in the marjoram and caraway seeds. Bring to the boil. Remove from heat and set to one side for a few minutes.
- Place the broth into a blender in batches and whizz till a fine consistency.
- Toast the sunflower and pumpkin seeds in a frying pan.
- Season with salt and pepper.
- Toss in chopped coriander and thyme and garnish with sunflower and pumpkin seeds. Serve warm.
