Again with the seasonal veggies! It may seem a boring area but don’t you worry, possibilities are endless (this is what I usually say to myself in winter time).
This soup is more like a mash but I shall still call it soup ! It’s de-li-ci-ous especially if you are into roasted veggies like I am. Sweet and creamy it’s a perfect match for pistou sauce, which is the french version of pesto but without the pine nuts. If you want to add a bit of texture, be free to serve it with sunflower seeds or garlic crutons made from whole wheat bread. I strictly forbid you to eat white bread.
Roasted Celeriac and Parsnip Soup
Ingredients:
3 cups celeriac, cubed ( aprox. 1 medium head )
3 cups parsnip, chopped ( aprox. 3 large ones )
5 cups vegetable stock
1 bay leaf
olive oil, salt, pepper
Method:
1. Preheat oven to 400 fahrenheit or 200 celcius. Mix the celeriac and parsnip with the olive oil, place them in a layer on a baking tray and roast them for 35-45 mins.
2. In a large pot, mix the stock, bay leaf, roasted veggies, saln’n’pepa. Bring to a boil and then simmer them for 15 minutes.
3. Pick out the bay leaf and blend.
Pistou sauce
Ingredients:
2 handfulls basil
3 medium garlic cloves
5 tablespoons olive oil
salt and black pepper
Method:
Blend everything in a food procesor or use pestle and mortar to paste the ingredients.
Keep in the fridge. Use it with soups, pasta dishes or roasted vegetables.
