Curried celeriac and parsnip soup
4 Mar 2024
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
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
- 1 small celeriac
- 3 large parsnips
- 1 Tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 2 cm piece ginger
- 2 cm piece turmeric root
- 1 tsp cumin seeds
- 1 tsp black peppercorn
- 1 Tbsp curry powder
- 750 ml stock (approx.)
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - British
- Ingredients: - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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