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