I’m having what I think is a mild panic attack today.
Ok, maybe “panic attack” is too big a term to use here… but I did just realize something. This Passover will my first one as a vegan. Hmmm…. What does a vegan eat during Passover?
Soy’s out. Grains are out. Beans are out. Matzah ball soup’s out. Wait… what??? No matzah ball soup this year?? Oy vey… Pass me the brown paper bag, I’m starting to hyperventilate.
Looks like my festive meal at the Seder this year will pretty much consist of matzah and celery dipped in salt water. Kind of like a salty celery soup. Yum. Wait… Celery soup…. There’s an idea…
Not-Just-For-Passover-Recipes PART 3: Creamy Celeriac Soup with Spiced Pumpkin Seeds
Prep time
Cook time
Total time
Author: https://mayihavethatrecipe.com
Recipe type: soup
Cuisine: Kosher / Mediterranean
Serves: 8-10
Ingredients
- 1 Large Celeriac (celery root)
- 4 Large parsnips
- 4 Large leeks
- 2 Large Yukon Gold Potatoes
- 2 tbs Extra Virgin Olive Oil
- Water to cover vegetables in the pot ( you can also use vegetable broth)
- 1 Tbs vegetable bouillon or Parve chicken flavored bouillon
- 1 tsp salt or to taste
- ½ tsp pepper or to taste
- Garnish
- 1½ cups raw pumpkin seeds
- 1 tsp hot red paprika
- 1 tsp sweet red paprika
- 2 tsp brown sugar
- ½ tsp pepper
- ½ tsp cumin
- ½ tsp cinnamon
- 2 tsp vegetable oil
- 1 tsp salt
Instructions
- Cut and wash the leeks (white part and the light green part) really well to remove all the sand.
- Peel and cut the celeriac, parsnips and potatoes in large chunks.
- In a large soup pot pour olive oil, and heat for a minute.
- Sauté all the vegetables for 3-4 minutes.
- Add filtered or bottled water to barely cover the vegetables and set the stove on high until the water starts to boil.
- Add vegetable bouillon, salt and pepper and reduce heat
- Let the soup simmer covered until vegetables are tender about 30 minutes. (Check vegetables with a fork).
- Set the soup aside and let it cool.
- Once cooled, blend until smooth and creamy.
- Adjust seasoning if necessary.
- Pour the soup back into the pot and let it simmer for an additional 10 minutes
- Garnish
- Pre-Heat Oven at 350F
- In a medium bowl mix all the ingredients together making sure all the seeds are well coated with the spices.
- Spread on a baking sheet and bake for 5 minutes until seeds start to brown slightly. Depending on your oven they may need a little extra time in the oven. Watch them carefully since they can easily burn.
- Serve the soup hot or warm and garnish each bowl with seasoned pumpkin seeds right before serving.
- ENJOY!! From May I Have That Recipe
By the end of passover everyone is just tiered of eating matzo ball soup so this seems like a grat recipe to change it up a bit! The pumpkin seed topping seems like a perfect kick! I love your pictures!!!
This looks SO good–I especially like the garnish idea. Fyi–I have seen gluten free matzah but I haven’t tried it yet.
Awesome recipe I really enjoyed this.
Here’s another recipe you might like.
http://www.wascene.com/food-drink/healthy-butternut-pumpkin-soup/
Thanks for sharing.
Sara
Do you have the calorie count for this recipe?
No we are sorry, we don’t. I think there are some sites online that can do that for you.