Celeriac Parsnip Soup
Vegan and Gluten Free Celeriac and Parsnip Soup
Servings: 8
Ingredients
- 1 pound celeriac/celery root weight after peeling, chopped
- 1 1/4 pounds parsnip chopped
- 1 tablespoon oil
- 2 cloves garlic finely chopped
- 1 red onion finely chopped
- 1 tablespoon ginger grated
- 1 tablespoon paprika
- 1 teaspoon dried tarragon
- 1/4 teaspoon cayenne pepper
- 1 13.5 oz. can coconut milk
- 6 3/4 cups water
- Salt to taste
- 2 tablespoons parsley finely chopped
Instructions
- Heat oil. Add onion, garlic and ginger. Saute for a few minutes until softened.
- Add celeriac, parsnip and 6 cups of the water. Bring to a boil. Reduce to a high simmer and cook for 30 minutes, until vegetables are cooked through. Remove from heat. Using an immersion blender, puree well.
- Return to heat and add coconut milk, remaining water and the rest of the ingredients. Cook for another 5 minutes on low heat.
- Serve warm.
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