Roasted Celeriac & Apple Soup with Parsnip Crisps

Roasted Celeriac & Apple Soup with Parsnip Crisps

Serves 4-6


1 whole celeriac, washed, peeled and roughly chopped
4 cooking apples, peeled & roughly chopped
1 medium potato, peeled & roughly chopped
2 celery stalks, roughly chopped
1 carrot, peeled & roughly chopped
¼ cup fresh parsley chopped
¼ cup fresh coriander chopped
1 can coconut milk/cream
1 tsp cumin (optional)
Salt & pepper to taste
Pinch of smoked paprika to serve (decorative)
1 tbsp. sunflower/olive oil



  1. In a big saucepan, add the oil and add the celeriac, apples, potato, carrot & celery and gently sauté for 5 minutes
  2. Cover with 4 litres of hot water and simmer for 30 minutes
  3. Add the fresh herbs, coconut milk, cumin, salt & pepper and simmer for 5 minutes
  4. Using a hand-held blender, mix until smooth
  5. Serve up into large bowls and sprinkle a little smoked paprika, top with a sprig of fresh parsley and enjoy with some freshly made delicious parsnip crisps.

Parsnip Crisps

To make the parsnip crisps, pre-heat the oven to 200C, using 4 large parsnips, peel and thinly slice the parsnips, place on a flat baking tray and rub in some sunflower oil, salt & pepper and bake in the oven for about 30 minutes, turning over the parsnips so they evenly brown every 10 minutes.  Bake until crisp.  Enjoy!

| Guilda Akopians

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