Last year, during a trip to Devon, I tasted the best soup I’ve ever tasted in my life. A sweet roasted parsnip and celeriac soup.
Trying to order something vegan-friendly in Devon was a total nightmare and I mainly lived on chips… so perhaps the luxury of eating “real” food for a change played a part? Either way, the flavours were incredible and I have been meaning to try and recreate it ever since. So here it is!
You may have noticed a lot more “moody” photos on the blog lately as it’s something I’m experimenting with. Usually I’m all about white backdrops and minimalist styling but I’m trying to mix it up a bit and step outside my styling comfort zone.
So I was delighted when one of my favourite shops, Minor Goods, sent me some of their gorgeous bowls and plates to use for styling. If you haven’t heard of them already, I urge you to check out their collection of beautiful homewares!
The bowls and plate featured in this shoot are from their stoneware collection, which is to die for. And as a bonus, they’re totally affordable.
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Parsnip and celeriac might seem a bit bland for a soup I have claimed to be one of the best but they actually have quite unusual flavours and when roasted with that maple syrup… Oh my.
Toppings are totally optional but I strongly recommend some garlic olive oil and some of this vegan “parmesan” (or this nut-free version). It just seems to bring it all together and turns it into something extra special. Croutons are always a good thing too.
This soup is:
[list style=”style2″]
[li]Dairy-free[/li]
[li]Vegan & vegetarian[/li]
[li]Gluten-free, grain-free & paleo-friendly (without the croutons)[/li]
[li]Nut-free[/li]
[li]Soy-free[/li]
[/list]
Maple Roasted Parsnip & Celeriac Soup
A flavourful, comforting soup for Autumn.
Ingredients
- 500 g parsnips, approx 3 large parsnips cut into small chunks
- 1 small celeriac, cut into small chunks
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 white onion, diced
- 4 cloves garlic, mined
- Mixed fresh herbs, I used a sprig or rosemary, thyme and sage tied together with some cooking string
- 1 litre vegetable stock
- Salt and pepper, to taste
To serve (optional)
- Vegan "parmesan"
- Croutons, use gluten-free, if necessary
- Garlic olive oil
Instructions
- Preheat oven to 200C / 390F and toss the celeriac and parsnips together with 1 tbsp olive oil and the maple syrup in a large roasting tray. Roast for 35-40 minutes until golden brown.
- Meanwhile, add 1 tbsp olive oil to a large pot and saute the onion and garlic until softened.
- Once the vegetables are roasted, add them to the pot with the herbs and stock.
- Simmer for 10-15 minutes. Remove the herb sprigs and blend until smooth.
- Add salt and pepper to taste.
- (Optional) serve with a drizzle of garlic olive oil, some croutons and some vegan "parmesan"!
[info_box type=”download_box”]If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen[/info_box]
Stumbled across your recipe last night and made it today and it was amazing. Really yummy and warming! Thank you so much for sharing x
A very sweet and warming soup that definitely needs the garlic and the herbs to give it some astringency. But delicious and comforting.
Love this girl!!! Your moody photos are gorgeous, plus Minor Goods bowls and plates are fabulous!!! It’s a very interesting combination, celeriac and parsnip, and as I’m practically living on soups right now, I will defo be trying it out!!! See you soon! ;) xxx
Thank you, Anna! I love soup season :-) x
I need a bowl of this to kick start me this morning, it’s freezing in my office! Glorious photography Aimee :-)
Thank you, Chris!
I am so in love with these photos this soup looks yummy xx
Thanks Aimee, means a lot coming from you! x
Lovely recipe and loving the new styling, it has definitely inspired me x
Thank you so much, Mariana! x
I love these photos so much!! And I actually just bought a bag of parsnips for the first time in…well maybe ever. It’s not a veggie I use much but I want to start experimenting with it. This looks like the perfect way to start :)
Parsnips are one of my favourite vegetables! Especially when paired with maple syrup. Also, I recently discovered it makes better “rice” than cauliflower. Can’t wait to see what you make with yours!
This soup looks lovely for a chilly fall evening!
Soups are one of the best parts about this time of year. Thanks Becky!