Roasted Parsnip and Celeriac Soup

by Edward Daniel
Caption of Roasted Parnsip and Celeriac Soup. Image by Edward Daniel (c)

Caption of Roasted Parnsip and Celeriac Soup. Image by Edward Daniel (c)

Roasted Parsnip and Celeriac Soup
 
Prep time
Cook time
Total time
 
Roasted Parsnip and Celeriac Soup is subtle and aromatic in its flavour. Blended to a smooth creamy texture it is perfect for a cold day and when you just want to curl up and watch the World go by. Perfect too for dinner parties. required for cell metabolism.
Author:
Recipe type: Starter
Cuisine: Vegan, Paleo, Paleovegan
Serves: 6
Ingredients
  • 650g celeriac
  • 350g parsnip
  • 1 clove of garlic
  • 2tsb olive oil
  • 1 onion
  • 2tbs olive oil
  • 750ml filtered water
  • 1tsp marjoram
  • 1tsp caraway seeds
  • 750ml filtered water
  • Salt and pepper to season
Instructions
  1. Preheat oven to gas mark 180 degrees Celsius (or 160 degrees Celsius if fan oven).
  2. Roast the celeriac, parsnip and garlic coated with 2tbs olive oil, in an ovenproof dish. Remove from heat and leave to cool.
  3. Remove the skin of the celeriac, parsnip and garlic. Dice.
  4. In a large saucepan, sauté the onion and garlic in the retained juices for a couple of minutes until the onion turns translucent. Add the diced cerleraic, parsnip and garlic.
  5. Add the water, marjoram and caraway seeds. Bring to the boil. Remove from heat and set to one side for a few minutes.
  6. Place the broth into a blender in batches and whizz till a fine consistency.
  7. Season with salt and pepper.
  8. Serve with bread.

 

 

 

You may also like

Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.