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You are here: Home » Passover

Creamy Celeriac Soup

Apr 4, 2019 -May contain affiliate links

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bird's eye view of two bowls of celeriac soup topped with vegetable chips

This creamy vegan parsnip and celeriac soup with crunchy vegetable chips is a warm and satisfying vegan option for Passover, Rosh Hashanah or any a regular weeknight dinner.

bird's eye view of two bowls of celeriac soup topped with vegetable chips

 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)

An Image with a celeriac, 2 parsnips and 2 leeks

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?

Side view of a bowl of celeriac soup topped with vegetable chips
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Side view of a bowl of celeriac soup topped with vegetable chips

Passover Celeriac Soup


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  • Author: https://mayihavethatrecipe.com
  • Total Time: 1 hour
  • Yield: 8 cups
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Description

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.


Ingredients

  • 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 teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

Toppings Options: 

  1. Vegetable Chips
  2.  Spiced pumpkin seeds:
  • 1 ½ cups raw pumpkin seeds (if you don't eat pumpkin seeds during Passover, you can use slivered almonds)
  • 2 teaspoon vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon hot red paprika (adjust the amount depending on how hot the paprika is)
  • 1 teaspoon sweet red paprika
  • 2 teaspoon brown sugar
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon


Instructions

  1. Peel and cut the celeriac, parsnips and potatoes into large chunks
  2. Cut and wash the leeks (white part and the light green part) really well to remove all the sand
  3. 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
  4. Let the soup simmer, covered, until the vegetables are tender, about 30 minutes. Set aside and let it cool
  5. Once cooled, blend until smooth and creamy. Adjust seasoning if necessary.
  6. Pour the celeriac soup back into the pot and let it simmer for an additional 10 minutes
  7. 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
  8. 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
  9. Serve the celeriac soup hot or warm, and garnish each bowl with seasoned pumpkin seeds right before serving

Notes

  1. The spiced pumpkin seeds add about 42 calories per 2 teaspoons
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: soup
  • Method: stove top
  • Cuisine: vegan / Passover

Nutrition

  • 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

 
 
 

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Reader Interactions

Comments

  1. Eve

    March 28, 2012 at 7:35 pm

    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!!!

    Reply
  2. Julie Hansen Intuitive

    March 29, 2012 at 12:08 am

    This looks SO good--I especially like the garnish idea. Fyi--I have seen gluten free matzah but I haven't tried it yet.

    Reply
  3. sara

    April 27, 2012 at 9:52 am

    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

    Reply
  4. Pam

    January 30, 2014 at 3:27 pm

    Do you have the calorie count for this recipe?

    Reply
    • Vicky & Ruth

      March 23, 2014 at 1:46 pm

      No we are sorry, we don't. I think there are some sites online that can do that for you.

      Reply
  5. Shira

    April 05, 2019 at 12:09 pm

    I started eating kitinyot for Passover a few years back and it's been a game changer! Ashkenazi allow it now. Plus, I read that vegans always had special dispensation to eat kitinyot!

    Reply
  6. Helen Scarr

    April 11, 2019 at 2:24 am

    The creamy celeriac soup is delicious! Served it to a friend who is a cook and she loved. She cant eat pumpkin seeds so it was topped with some beetroot chips for colour and texture. (Cant wait to try the pepitas). Gave some to another person who raved. It made heaps so we have enough for more days, hooray! Thank you for the recipe!

    Reply
    • Vicky & Ruth

      April 11, 2019 at 1:25 pm

      Hi Helen, thank you for the feedback. So glad you liked the recipe!! 🙂

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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