Spiced Parsnip and Celeriac Soup
Root vegetables are an excellent source of fiber 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
- 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.
- Remove the pan from the heat and allow to cool slightly. Carefully pour the simmered mixture into the Vitamix container and secure the lid.
- 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.
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
- 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.
- Remove the pan from the heat and allow to cool slightly. Carefully pour the simmered mixture into the Vitamix container and secure the lid.
- 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.
Ingredients
- 3 cups (720 ml) Cashew Milk orr 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
- 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.
- Remove the pan from the heat and allow to cool slightly. Carefully pour the simmered mixture into the Vitamix container and secure the lid.
- 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.