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Roasted Parsnip and Celeriac Soup

Roasted Parsnip and Celeriac Soup

Warming and delicious....

Serves 6
Prep time 10 minutes
Cooking time 35 minutes


  • 2 large parsnips (peeled and chopped into cubes)
  • 1/2 celeriac or 1/2 head of celery (peeled and chopped into cubes)
  • 4 shallots or 1 large onion (peeled and chopped)
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/2 tablespoon vegetable oil
  • 1.5 litres boiling water
  • 1 low salt vegetable stock cube
  • Pinch of black pepper
  • 2 tablespoons low fat natural yoghurt
  • Handful chopped flat leaf parsley



1. Preheat the oven to 200 degrees celsius. Peel and chop the parsnips and celeriac for roasting. Place into a roasting tray, drizzle with a little vegetable oil and a pinch of pepper then place into a hot oven.

2. Roast for around 20-25 mins until they are a light golden colour and tender when pricked with a fork.

3. Meanwhile, place a heavy based pan onto a medium heat. Once heated add the vegetable oil. Sauté the shallots/ onions with a sprig of thyme and a bay leaf on a low heat for around 5 minutes, being careful not to let them burn.

4. Add the roasted vegetables and the boiled water along with a stock cube into the pan. Bring everything to the boil, turn down the heat and simmer for 5 minutes.

5. Turn off the heat, remove the thyme sprig and bay leaf and use a hand held blender to whizz it up until smooth.

6. Serve in big bowls topped with a small dollop of low fat natural yoghurt and chopped parsley. Great served with crusty bread.

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