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Cream of Celeriac, Parsnip and Cauliflower

It’s winter and the celeriac and parsnip are everywhere. I say we take advantage of this as much as we can. I make a great pureed celeriac-parsnip-cauliflower and today I thought of turning it into a creamy soup.

Not only was a perfect break-fast meal for myself, but I made a little more on purpose, so I can share with my friend Maggie and her almost 1 year old baby girl, Ava. I knew Ava would love it, and she did, judging from the video her mom sent me. When I know I split my meal with a baby, I leave the salt out (apparently babies can’t have salt, at least until 1yo) and only add it after I separate her portion. Otherwise I would add the salt at an earlier stage.

I even had some left for dinner but instead of having it as a soup, I used it as a thickener for an Instant pot quick beef stew I made for my husband and I for dinner. It was perfect.

Back to the recipe, you need leeks, parsnip, celeriac, cauliflower, ginger, garlic, fresh thyme and / or rosemary. If you can’t find leeks it’s ok to replace with a yellow or sweet onion. Don’t use red as it will change the color of the soup.

I love to serve creamy soups with a bunch of microgreens or sprouts. Any that come from plant paradox approved vegetables are ok to have. Bon apetit!

Cream of Celeriac, Parsnip and Cauliflower

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By Claudia Curici Serves: 4
Prep Time: 15 minutes Cooking Time: 30 minutes

A creamy and comforting winter soup for the entire family.

Ingredients

  • extra virgin olive oil
  • 1 leek, cleaned, trimmed and chopped
  • 2 small to medium parsnips, chopped
  • 1 medium / big celeriac, peeled and chopped
  • 1 garlic clove, smashed and chopped
  • 1 thumb size (or bigger) piece of ginger, finely chopped
  • 1/2 head cauliflower, small florets
  • leaves of 1, 2 sprigs thyme
  • leaves of 1 small sprig rosemary
  • 4 cups filtered / drinking water
  • salt and pepper to taste
  • extra virgin olive oil for serving
  • microgreens for serving

Instructions

1

Add the olive oil to a soup pot, generously covering the bottom.

2

Add the chopped leeks and sautee for about 10 minutes, until the leeks become fragrant and barely start caramelize.

3

Add the chopped parsnips, chopped celeriac, ginger and garlic and stir well so everything is coated with the oil and leeks. Let them cook on low heat, stiring occasionally, for about 10 more minutes.

4

Add the cauliflower, stir well again, add the thyme and rosemary and the 4 cups of water. Add some salt and pepper. Let simmer for 10-15 minutes or until all the veggies are fork tender (the smaller they are the faster they'll cook).

5

Blend in a stand blender or with an immersion blender, add more salt and pepper if necessary.

6

Drizzle more extra virgin olive oil and serve with microgreens.

Notes

This is a great meal for babies, except for the salt, so you can leave the adding salt part to the end, when you have separated the baby's portion.

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2 Comments

  • Reply
    Tina
    February 15, 2020 at 9:27 am

    Can this be made in the Instant Pot? How? I really would like it if you would add how to make a recipe in an Instant Pot if it is possible.

    • Reply
      Claudia
      February 16, 2020 at 3:32 pm

      Tina, it can be done, but in order for me to tell you exactly the timings I’d have to try it myself. Whenever I’ll have the occasion and time to do it I’ll post about it. You can try it yourself though,following the cooking instructions from the instant pot booklet. It usually works pretty well.

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