Recipe: Perfect Parsley root, celeriac and parsnip soup - vegan

Parsley root, celeriac and parsnip soup - vegan. The white roots (parsley root, celeriac, parsnips and sunchokes) don't receive much culinary acclaim. Perhaps it's their drab colors; they are quite Roots like parsley root, celeriac, sunchokes and even the more familiar parsnip can seem intimidating, but given our familiarity with carrots, they. Parsnip and parsley root are root vegetables and biennial plants, meaning they complete their lifecycle in two years.

Place celery root, parsnips, onion, fennel, garlic and bay leaf in a stock pot. Cover with vegetable stock and simmer for one hour. Remove from heat and let rest for ½ hour. You can cook Parsley root, celeriac and parsnip soup - vegan using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Parsley root, celeriac and parsnip soup - vegan

1. Prepare 1 tbsp of olive oil.
2. It's 1 of onion, peeled and finely chopped.
3. Prepare 1-2 tsp of ground ginger or 3cm chunk ginger, grated.
4. Prepare 1 of leek, chopped.
5. Prepare 2 of large parsley roots, peeled and chopped.
6. Prepare 1/2 of celeriac, peeled and chopped.
7. You need 2 of parsnips, peeled and chopped.
8. You need of Vegan stock.
9. Prepare Pinch of salt.
10. Prepare of Parsley.

Transfer to a blender and puree. Season to taste with salt and pepper, stir in Parmigiano, and chill overnight. Parsley root looks deceivingly like a parsnip with its tapered shape, light beige skin, and roughened with furrowed textures. In Germany, Parsley root is included among herbs and vegetables known as suppengrun or soup greens that are combined with chicken or beef and cooked for soups or sauces.

Parsley root, celeriac and parsnip soup - vegan instructions

1. Heat the oil. Add the onion and ginger and sauté for about 5 mins..
2. Add the leek. Sauté for another 5 mins or so..
3. Add the parsley roots, celeriac and parsnips. Sauté for a couple of minutes..
4. Cover with stock. Bring to the boil and then simmer for 25-30 mins until the veg are tender. Add a pinch of salt..
5. Blend (with hand blender or mixer or blender) until smooth. Add some parsley leaves as garnish. Enjoy 😋.

Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region. Some call it celeriac, I call it celery root (because I'm not that fancy), and no joke this ugly, gnarly root is the root on the picture is not celery root but parsley root celery root is more round I use them both in the soups Regards. Root, root, root for rutabaga, turnips and those other unappreciated vegetables. Rutabaga can also be braised or incorporated into soups. Try it in a caponata in lieu of the traditional eggplant.