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Celery Celeriac and Parsnip Soup with Cheesy Parsnip Cob


Celery Celeriac and Parsnip Soup with Cheesy Parsnip Cob

Make this simple soup recipe as a hearty and healthy winter cooking dinner . Serve as a weeknight meal or create use as a dinner party entree. Make extra and freeze for quick weeknight meals.

Recipe details
Prep:   40 Mins
Cook:   1 1/2 hr
Serves:   4-6


  1. 2 tablespoons oil
  2. 800g celeriac, peeled and chopped
  3. 4 sticks celery, chopped
  4. 2 parsnips, peeled and chopped
  5. 1 large onion, chopped
  6. 1.5 litres water
  7. 2 teaspoons VEGEMITE
  8. 1 Granny Smith apple, cut into julienne strips, for serving
  9. 1/2 pale inner stick celery and leaves, stick finely sliced, for serving
  10. 1 1/4 cups SR flour
  11. 2 parsnips, extra, grated
  12. 4 spring onions, finely chopped
  13. 1 1/4 cups grated tasty cheese
  14. 1 egg, beaten
  15. 1/4 cup milk
  16. 2 teaspoons VEGEMITE, extra
  17. Pinch or 2 chilli flakes


Step 1

HEAT oil in a stock pot and saute the vegetables gently for 10 minutes. Add the water and VEGEMITE cover and simmer for 35-40 minutes or until the vegetables are tender

Step 2

PUREE the soup until smooth then reheat, season and spoon into serving bowls. Sprinkle with apple, celery and leaves. Serve immediately with Cheesy Parsnip Cob

Step 3

MEANWHILE, combine the flour, spring onions, grated parsnip and 2/3 of the cheese in a bowl. Combine the egg, milk, extra VEGEMITE and chilli then stir into the flour to combine. Turn onto a lightly floured board and shape into an 18cm round. Place onto a greased tray, sprinkle with remaining cheese then bake in a moderately hot oven 190°C for 45-50 minutes. Wrap in a clean tea towel and keep warm


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