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

Ingredients

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

Directions

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