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SAVOURY

Deliciously Creamy – Celeriac & Parsley Soup

I cannot believe that when I was a little girl I didn’t like soup!!! And now, when autumn arrives I get super excited on the warm, almost glowing bowls I prepare and enjoy. And I even managed to convert Phil (the love of my life!) – I could easily have soup for lunch every day. Add a little crème fraîche, some fresh herbs, a few nuts or crumbled cheese and it will take your soup to another level.

This creamy, celeriac & parsley soup is one of my favourites and I hope that you will give it a try, even if you think you don’t like soup 🙂

This creamy, celeriac & parsley soup is one of my favourites and I hope that you will give it a try

  • Prep Time20 min
  • Cook Time25 min
  • Total Time45 min
  • Serving Size2
  • Cuisine
    • French
  • Course
    • Main Course
    • Lunch
    • Easy Meal
    • Healthy Meal
  • 1 Large Celeriac
  • 250 g Parsley
  • 1 Shallot
  • 1 Garlic clove
  • 500 ml of stock (chicken or vegetable)
  • 1 Tbsp. Olive oil
  • 2 Tbsp. Crème Fraîche or coconut yogurt for a vegan option
  • Salt
  • Pepper

Method

1

Wash your Parsley, cut the very ends and keep a few leaves for garnish. Peel the celeriac and cut into cubes. Peel and chop finely the shallot and garlic.

2

In a saucepan, gently heat the olive oil and cook the shallot and garlic. You want them to soften not brown.

3

Add the parsley, roughly chopped and the celeriac. Pour the stock into the pan and leave to simmer for 20 minutes. Blend to your liking. I personally like my soup to have a little texture but this depends on individual preference.

4

Season to taste and serve in to 2 bowls with a teaspoon of crème fraîche, a few parsley leaves to garnish and a couple of turns on the black pepper grinder.

Enjoy… Bon appetit!  ♥♥♥