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
Scale
- 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)
Toppings Options:
- 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
Instructions
- 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
Notes
- 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