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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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.

Method
 

  1. Peel and roughly chop the celeriac and parsnips.
  2. Finely chop the onion and garlic. Peel, then finely chop the ginger and turmeric root.
  3. 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.
  4. Add the parsnip and celeriac pieces, then the peppercorn and curry powder. Stir for 1 minute.
  5. Pour in the stock, cover and simmer for 15 minutes until tender.
  6. Using a hand-held blender, process the soup until smooth and silky. If it’s too thick, add more stock.
  7. Serve warm.