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Celeriac and parsnip soup

Celeriac soup is a popular winter soup in Middle a & Eastern Europe. This celeriac and parsnip soup is based on a family recipe, which healthy, hearty and really easy to make. Serve it with crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small head or ½ large celeriac
  • 2 medium parsnips
  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp caraway seeds
  • To serve: 1 Tbsp apple cider vinegar or sour cream/crčme fraîche

Method
 

  1. Peel and dice the celeriac and parsnip.
  2. Thinly chop the onion and garlic.
  3. Heat the oil in a pot, then gently sauté the onion for 5 minutes. Add the garlic, oregano and caraway seeds and stir for a minute.
  4. Add the vegetables and the stock, bring to the boil and turn down the heat.
  5. Put a lid on and gently simmer for 15 minutes or so until tender.
  6. Using a stick blender, blitz until you get a smooth soup.
  7. Serve with apple cider vinegar or a dollop of sour cream/crème fraîche.