Warm up from the inside out with this hearty Thermomix Celeriac, Parsnip and Thyme Soup. With parsnips and celeriac in season, this simple recipe turns humble root vegetables into a creamy, comforting bowl of goodness.
This one hits the spot if you're craving a cosy winter warmer. The cold weather has settled in Melbourne, and I'm leaning right into it - bring on the comfort food!
What I love about this soup is how little prep it takes. You can have it on the table in under 30 minutes, and it's full of flavour. Celeriac might not win any beauty contests with its knobbly exterior; still, it's surprisingly versatile and adds a lovely depth to soups, stews, and casseroles.
How to Cut Celeriac
Celeriac might look intimidating, but it's actually relatively easy to prepare. Start by placing it on its side on a chopping board, then use a sharp knife to slice off the top and bottom. Stand it upright and carefully cut down the sides, following the curve, to remove the skin. Try not to cut away too much of the flesh as you peel.
Serving Suggestions
This soup is delicious on its own, but even better with one of my Thermomix Soft Bread Rolls on the side. For something heartier, try topping it with a little grilled bacon.
Storage
Store leftovers in the fridge for up to 2 days. For extended storage, freeze in an airtight container or ziplock bag for up to 3 months.
More Cosy Soup Recipes
📖 Recipe
Thermomix Celeriac, Parsnip and Thyme Soup
A creamy and comforting soup made with seasonal celeriac, parsnip, and thyme blended perfectly in the Thermomix.
Ingredients
- 1 tablespoon unsalted butter
- 1 onion, peeled and cut into quarters
- 1 garlic clove, peeled
- 3 stalks thyme, leaves removed (plus extra to garnish)
- 1 celeriac, peeled weight approx 600g, see post for peeling tips
- 1 large parsnip or 2 smaller ones, peeled weight approx 180g
- 1 medium potato, peeled weight approximately 110g
- 600 ml vegetable stock, see note 1
- salt and pepper, to taste
Instructions
- Add the onion and garlic to the Thermomix bowl and chop for 3 sec/speed 5. Scrape down the sides of the mixing bowl with a spatula. Add the butter and thyme leaves and saute for 5 mins/100℃/speed 2 with the measuring cap off.
- While the onions and garlic are sauteing, peel and roughly chop the celeriac, parsnip and potato. (see recipe post for tips on how to peel celeriac).
- Add the celeriac, parsnip and potato to the Thermomix bowl and chop for 10 sec/speed 5. Add the vegetable stock and cook for 20 mins/100℃/speed 2 with the measuring cap on. If using cold stock from a carton, increase the cooking time by 5 minutes or so.
- When the time is up, check that the vegetables are soft, if not cook for a few minutes longer.
- Blend for 1 min/speed 8, very slowly increasing the speed. Check the consistency of the soup, and add a little water if needed, then blend again until smooth.
- Season generously with salt and pepper and garnish with a few thyme leaves to serve.
Notes
- For the vegetable stock, I use Massel stock cubes dissolved in hot water. You could also use the Thermomix vegetable stock concentrate or stock from a carton. If using cold stock, just increasing the cooking time by 5 minutes or so.
Storage
Store the soup in the fridge for up to 2 days in an airtight container.
To Freeze: Transfer to a freezer-proof container/ziplock bag and allow to cool completely before storing in the freezer.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 141Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 596mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 3g
The information shown is an estimate provided by an online nutrition calculator.
Comments
No Comments