Beat the winter chill with this hearty and wholesome Thermomix Celeriac, Parsnip and Thyme Soup. Parsnips and Celeriac are in season right now and these nourishing root vegetables make the perfect creamy and delicious meal in a bowl.
If you feel like a winter warmer then this is the soup for you! The cold weather has well and truly arrived here in Melbourne this week and I’m loving it, comfort food here we come!
The wonderful thing about this soup is the minimal preparation time required and it can be cooked and ready on the table in under thirty minutes. Celeriac might be the ugly duckling of vegetables with its knobbly exterior, but it’s extremely versatile and can also be used in stews and casseroles.
How to Cut Celeriac
Celeriac might seem a bit overwhelming to prepare but it’s quite straightforward. Using a sharp knife and chopping board, put the celeriac on its side and cut off the top and bottom. Then stand it upright and cut down the sides close to the skin until it’s fully peeled. Be careful not to remove too much flesh.
This soup tastes good enough on its own and even better with one of my Thermomix Soft Bread Rolls. You could also serve it with some grilled bacon on top.
To Make Ahead and Freeze
As with many soups, this soup freezes well and is handy to have as a standby meal. Just transfer to an airtight container or ziplock bag and let it cool completely before transferring the freezer. Don’t forget to write the date and contents on the container. (I’ve mistaken pumpkin soup for peach puree before).
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- 1 tablespoon 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 tips in recipe post on how to peel
- 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
- Add the onion and garlic to the Thermomix bowl and chop 3 sec/speed 5. Scrape down the bowl, add the butter and thyme leaves and saute for 5 mins/100/speed 2 with the measuring cap off.
- Whilst 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 10 sec/speed 5.
- Add the vegetable stock and cook for 20 mins/100/speed 2 (MC 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 more water if needed and blend again until desired consistency.
- Season generously with salt and pepper and garnish with a few thyme leaves to serve.
- 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.
The soup will keep in the fridge for up to 3 days.
To Freeze: Transfer to a freezer-proof container/ziplock bag and allow to cool completely before storing in the freezer.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 618mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.