This creamy vegan parsnip and celeriac soup with Moroccan spiced pumpkin seeds is warm, creamy, and satisfying. Great Vegan option for Passover, Rosh Hashanah or any a regular weeknight dinner.
Passover Creamy Celeriac Soup with Moroccan Spiced Pumpkin Seeds
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 salty celery soup. Yum. Wait… Celery soup…. There’s an idea…. Celeriac soup, even better. Creamy filling, satisfying, vegan, gluten-free and kosher for Passover. Perfect!
Not-Just-For-Passover-Recipes PART 3: Creamy Celeriac Soup with Spiced Pumpkin Seeds
Prep Time: 20 mins- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 8 cups
- Category: soup
- Method: stove top
- Cuisine: vegan / Passover
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Pin RecipeDescription
This creamy vegan parsnip and celeriac soup with Moroccan spiced pumpkin seeds is warm, creamy, and satisfying. Great Vegan option for Passover, Rosh Hashanah or any a regular weeknight dinner.
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
- 1/2 tsp pepper or to taste
- Garnish
- 1 1/2 cups raw pumpkin seeds
- 1 tsp hot red paprika, a djust the amount depending on how hot the paprika is
- 1 tsp sweet red paprika
- 2 tsp brown sugar
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 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 water or vegetable broth to barely cover the vegetables and set the stove on high until it starts to boil.
- Add vegetable bouillon or skip if using vegetable broth, alt and pepper and reduce heat
- Let the soup simmer covered until vegetables are tender about 30 minutes. (Check vegetables with a fork).
- Set the celeriac soup aside and let it cool.
- Once cooled, blend until smooth and creamy.
- Adjust seasoning if necessary.
- Pour the celeriac 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 celeriac soup hot or warm and garnish each bowl with seasoned pumpkin seeds right before serving.
- ENJOY!! From May I Have That Recipe
Notes
- The spiced Pumpkin seeds provide about 42 calories per 2 teaspoons
Nutrition
- Serving Size: 1 cup of soup
- Calories: 90 plus see Note 1
- Sugar: 3.3
- Sodium: 655 - reduce by using low sodium broth
- Fat: 3.2
- Saturated Fat: 1
- Unsaturated Fat: 2.1
- Trans Fat: 0
- Carbohydrates: 14.8
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Eve says
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!!!
Julie Hansen Intuitive says
This looks SO good–I especially like the garnish idea. Fyi–I have seen gluten free matzah but I haven’t tried it yet.
sara says
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
Pam says
Do you have the calorie count for this recipe?
Vicky & Ruth says
No we are sorry, we don’t. I think there are some sites online that can do that for you.