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Spiced Parsnip and Celeriac Soup

Root vegetables are an excellent source of fibre and a great base for delicious soups. This blend of celery root, parsnip, and a few other ingredients makes an easy weeknight win.

Yield:

3 servings (1.1 l)

Difficulty:

Easy

Total Time:

31 minutes

Size:

2.0 Litre Container

Root vegetables are an excellent source of fibre and a great base for delicious soups. This blend of celery root, parsnip, and a few other ingredients makes an easy weeknight win.

INGREDIENTS

3 cups (720 ml) Cashew Milk or liquid of choice
1/2 pound (227 g) parsnips, washed, tops trimmed
1 cup (125 g) celery root, cut into large chunks
1/2 can (80 g) cooked or canned white beans, drained, rinsed
1 sprig fresh rosemary
1/2 teaspoon Holiday Mixed Spice Blend or ground cinnamon
1/2 teaspoon kosher salt, optional

DIRECTIONS

1. Place all ingredients into a large sauce pan set over medium heat, allowing ingredients to come to a boil. Reduce to a simmer and let simmer, uncovered, for 15 – 20 minutes, stirring occasionally.
2. Remove the pan from the heat and allow to cool slightly. Carefully pour the simmered mixture into the Vitamix container and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds.

Chef's Notes

Use minimal rosemary in this dish, as it becomes very potent when blended down. This soup can be blended without step one if desired; however, we prefer to simmer it in order to cook out some of the astringent flavors. Try it, and if you don't like it, simply simmer on the stovetop for 15 – 20 minutes. Adjust the consistency and flavor to your liking with your liquid of choice. Celery root and celeriac are interchangeable names.

Nutrition Information

Serving Size 1 serving (225 g)
Amount Per Servings
Calories 150
Total Fat 5 g
Saturated Fat 1 g
Sodium 430 mg
Total Carbohydrate 23 g
Dietary Fibre 5 g
Sugars 5 g
Protein 5 g

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