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
Cuisine:Kosher / Mediterranean
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
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
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
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.