During winter, you automatically fancy a nice hot bowl of soup, like a rich hearty soup full of flavor and with a firm texture. The typically forgotten winter vegetables like celeriac and parsnip are perfectly suited for this.
With this recipe, it suddenly doesn’t seem so bad anymore that it is dark early, that it is wet and that there is a cold wind blowing. Install yourself in front of the stove and enjoy every spoonful. You’ll definitely need a spoon, as this is a very thick soup and drinking it is not that handy. ☺
Ideally, this soup should be mixed until it is smooth. You can add crunch and extra flavor by baking or frying some celeriac or parsnip cubes and adding them later.
By finishing the rather crude soup with parsley coulis and some olive oil the plate will immediately look a lot more elegant. The fresh green coulis adds color and life to the pale soup. Parsley and ‘forgotten’ vegetables are a top notch combination by the way.
- ½ celeriac
- 4 parsnips
- ½ potato (can be left out if you prefer your soup less thick)
- 1 onion
- White base of 1 leek
- 1 clove of garlic
- 3 bouillon cubes
- 1,5 liter of water
- A bunch of curly leaf parsley
- Olive oil
- Cut the vegetables and seasonings into cubes.
- Keep aside some of the parsnip and/or celeriac and cut into thin strips.
- Sauté the onion, the leek, the garlic, and the potato in olive oil.
- Add the parsnip and celeriac. Allow to simmer for two to three minutes.
- Add the water and the bouillon cubes. Allow to cook for about 20 minutes on low heat.
- Meanwhile bake the pieces of celeriac and parsnip in olive oil.
- Cook half a bunch of parsley in water. Add some baking soda to make sure that the parsley keeps its beautiful green color.
- Remove the cooked parsley out of the water and put it in a blender or food processor with quite some olive oil. Mix on the highest speed until you get a parsley coulis.
- Mix the soup using a blender or food processor at high speed to get a smooth texture. Do you prefer a soup with chunks? Then use a plain mixer.
- Serve the soup in a deep plate. Top it off with parsley coulis and some pieces of baked parsnip and/or celeriac. Season with salt and pepper if needed.