Curried celeriac and parsnip soup
This curried celeriac and parsnip soup is a healthy, warming soup that’s vegan, low-carb, low-cal and gluten-free too. So it’s perfect immune-booster during the cold season. Serve it with lentil dosa or naan bread.
Ingredients
Method
- Peel and roughly chop the celeriac and parsnips.
- Finely chop the onion and garlic. Peel, then finely chop the ginger and turmeric root.
- Heat the oil in a pan and sauté the onion for 5 minutes. Add the garlic, ginger, turmeric and cumin seeds, then stir-fry for 2 minutes.
- Add the parsnip and celeriac pieces, then the peppercorn and curry powder. Stir for 1 minute.
- Pour in the stock, cover and simmer for 15 minutes until tender.
- Using a hand-held blender, process the soup until smooth and silky. If it’s too thick, add more stock.
- Serve warm.