Celeriac parsnip soup
You know that moment; you open the door of the refrigerator and a lot of sad looking vegetables are staring back at you… They are anxiously waiting their turn but you’ve kept them just a tad too long. Or maybe you don’t know that feeling at all and you’re one of the rare people who manage to always buy the exact right amount of everything. Sigh… I wish I was more like you.
In any case; for me it kind of tends to go wrong. A lot. Also because I sometimes think it is completely doable to cook ten dishes in one day. You know: cook, style and photograph (which is possible with an entire team of people but not really for me on my lonesome)
The vegetables I had left were the ones you can keep for a really long time to be honest; celeriac and parsnip don’t immediately wither and die but even they need to be used at some point in time and they are both delicious in a filling soup, so the choice wasn’t hard to make. I added a bit of celery to it and also a bag of spinach that needed to be used and we had a delicious – although not as photogenic as I would have liked – soup for dinner.
To make it a bit creamier I added a soy based cream but you can use whatever you have in the fridge.
The soup in itself is vegetarian and if you’re thinking of adding a bit of meat; a few small meatballs will be great as well as some bacon bits over the top. But in it’s vegetarian version it is quite good and filling enough to last you the evening.
Celeriac parsnip soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 400 gr celeriac (clean weight)
- 300 gr parsnip (clean weight, peeled and cut into pieces)
- 1 large onion, cut finely
- 2 cloves of garlic, finely chopped
- 150 gram spinach
- olive oil
- 1 liter vegetable stock
- some cooking cream
- Clean all your vegetables and grab a large soup pan. Heat some olive oil and bake the onion and garlic. Add the celeriac and the parsnip to it and stir together. Fry for a bit and than add the stock to it, bring to the boil and turn the heat down.
- Leave to simmer for about 30 minutes or until the vegetables are cooked. Add the spinach the last five minutes.
- Puree the soup with a stickblender.
- Add the cream if using and stir in. Taste if you need to add any pepper and salt.
- Serve with crusty bread!