Thermomix Celeriac, Parsnip & Thyme Soup

2 Bowls of Celeriac Soup on a grey table.

Thermomix Celeriac, Parsnip & Thyme Soup

A creamy and comforting soup made with seasonal celeriac, parsnip, and thyme blended perfectly in the Thermomix.

Prep Time10

Cook Time20

Total Time30

Course: Soups

Cuisine: Western

Keyword: thermomix celeriac and parsnip soup

Servings:

Calories: 141kcal

Author: Vicki Newton

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
1 large parsnip or 2 smaller ones, peeled weight approx 180g
1 medium potato, peeled weight approximately 110g
600 ml vegetable stock, see notes
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 min/100℃/speed 2 with the measuring cup 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 min/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

Stock: 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 increase 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 the soup to a freezer-proof container/ziplock bag and allow to cool completely before storing in the freezer.

Nutrition