This creamy vegan parsnip and celeriac soup with Moroccan crunchy vegetable chips is a warm and satisfying vegan option for Passover, Rosh Hashanah or any a regular weeknight dinner.
Creamy Passover Celeriac Soup
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. Passover is right around the corner. And for someone who is a vegan, that is somewhat panic-attack worthy. Because, what the heck 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?? Oy vey… Pass me the brown paper bag, I’m starting to hyperventilate)
So, if you’re anything like me, and your festive meal at the Seder usually consists of matzah, haroset and celery dipped in salt water (yum), I think you’re going to love this celeriac soup.
Creamy, filling, satisfying, vegan, gluten-free and kosher for Passover. Slightly better (and tastier) than the alternative, don’t you think?
Did you like this celeriac soup? Leave us a rating! Did you love it? Share it or leave us a comment on Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!
This vegan celeriac soup with spiced pumpkin seeds is a warm and satisfying vegan option for Passover, Rosh Hashanah or any a regular weeknight dinner.
- 1 large celeriac (celery root)
- 4 large parsnips
- 2 large Yukon Gold potatoes
- 4 large leeks
- 2 tbs extra virgin olive oil
- Vegetable broth (enough to cover vegetables in the pot)
- 1 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- Vegetable Chips
- Spiced pumpkin seeds:
- 1 1/2 cups raw pumpkin seeds (if you don’t eat pumpkin seeds during Passover, you can use slivered almonds)
- 2 tsp vegetable oil
- 1 tsp salt
- 1 tsp hot red paprika (adjust 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
- Peel and cut the celeriac, parsnips and potatoes into large chunks
- Cut and wash the leeks (white part and the light green part) really well to remove all the sand
- Heat the olive oil in a large soup pot. Add the celeriac, parsnips, potaotes and leek and cook for 3-4 minutes. Add enough vegetable broth to barely cover the vegetables, and set the stove on high until it starts to boil. Add the salt and pepper and reduce the heat
- Let the soup simmer, covered, until the vegetables are tender, about 30 minutes. Set 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
- To prepare the pumpkin seeds (you can do this while the soup cools). Preheat the oven to 350F. Line a large baking sheet with parchment paper
- In a medium bowl, mix all the ingredients together, making sure all the seeds are well coated with the oil and spices. Spread them on the lined baking sheet and bake for 5 minutes, until the seeds start to brown slightly (they may need a little extra time depending on your oven). Keep an eye on them, since they can burn easily
- Serve the celeriac soup hot or warm, and garnish each bowl with seasoned pumpkin seeds right before serving
- The spiced pumpkin seeds add about 42 calories per 2 teaspoons
- Serving Size: 1 cup
- 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