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Parsnip, celeriac and bean soup

This parsnip, celeriac and bean soup is a comforting winter warmer that’s both nourishing and simple to make. Root vegetables such as parsnip and celeriac give the soup a naturally creamy texture without the need for dairy, while cannellini beans add plant-based protein and plenty of fibre. Naturally vegan, low in fat and high in fibre, this soup is ideal for cold days, light lunches or easy weeknight dinners. Serve it with thick slices of sourdough or rye bread for a satisfying, wholesome meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 parsnip peeled and diced
  • 1 small celeriac peeled and diced
  • 1 leek thinly sliced
  • 2 cloves garlic chopped
  • 1 tsp caraway seeds
  • 1 tsp dried oregano
  • 1 bay leaf
  • About 750 ml vegetable stock
  • 1 tin cannellini beans drained and rinsed
  • 2 Tbsp cider vinegar
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper to taste

Method
 

  1. Peel and dice the parsnip and celeriac into small, even pieces.
  2. Trim the leek, then slice it thinly. Chop the garlic.
  3. Heat the olive oil in a large saucepan over medium heat. Add the leek and sauté for about 5 minutes until softened.
  4. Add the garlic, parsnip and celeriac, then cook for another minute, stirring well.
  5. Stir in the caraway seeds and dried oregano.
  6. Pour in enough vegetable stock to cover the vegetables and add the bay leaf.
  7. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes, or until the vegetables are tender.
  8. Remove the bay leaf. Using a stick blender, blend the soup until smooth.
  9. Add the cannellini beans and gently reheat. Add more stock if the soup is too thick.
  10. Turn off the heat and stir in the cider vinegar. Season to taste with salt and pepper.
  11. Serve hot with crusty sourdough bread.