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How to make Parsnip and celeriac soup

Yield = 6
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 50g butter
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 small parsnips, peeled, chopped (approx 850g)
  • 2 medium celeriac, peeled, cut into chunks
  • 2 medium potatoes, washed, peeled, chopped
  • 1 bay leaf
  • 6 cups gluten-free chicken stock or vegetable stock
  • 1 cup milk
  • 1/2 cup cream
  • Fresh thyme leaves, to garnish

Method

  • Step 1 Melt butter in a large saucepan. Cook onion over low heat for 5 mins, or until softened and just beginning to colour. Add garlic, vegetables and bay leaf and cook for a further 5mins to colour slightly.
  • Step 2 Add stock, cover and bring to the boil. Reduce heat and simmer for 20 mins, or until vegetables are soft.
  • Step 3 Remove bay leaf. Add milk and purée mixture in a food processor, or using a stick blender, until smooth. Season with salt and pepper. Swirl through cream. Serve sprinkled with thyme leaves.