This elegant vegan celeriac and parsnip soup with a subtle touch of green apple will amaze your taste buds. Top it with a delicious savory granola and you’ll bring it to the next level!
It’s this time of the year again… It’s cold outside and we are looking for comforting recipes to warm us up from the inside. Soups and all kind of stews become our seasonal favorites, and they make indeed perfect warm, nourishing and healthy meals at the same time. I also recommend using seasonal and local ingredients whenever it’s possible. Root vegetables, pumpkins and all kind of nuts happen to be among the most common seasonal food.
Soups and stews are great, but we do not want to end up cooking the same dish all the time. Often, we have one recipe in mind for each ingredient (maybe two) and we cook it again and over again, until we get tired of it. I don’t blame you, we all have our priorities in life and it’s perfectly normal. In believe however that originality is key to make us appreciate food. Easily said, but do we always have the time to come up with something new?
Here comes a little inspiration when it comes to soups and stews:
- Purple Sweet Potato & Cauliflower Soup
- Roasted Pumpkin Soup with Maple-Candied Bacon
- Chestnut & Sage Soup
- Sumptuous Creamy Mushroom Soup
- Creamy Coconut Lentil Curry (V, GF)
- Vegan Chickpea Curry
- Red Lentil Dahl with Roasted Pumpkins and Hazelnuts
Today’s soup is a game changer. Made with celery root (celeriac), parsnip, and green apples, it has a subtle and elegant taste. Add some melted onions in olive oil, a few leeks, a simple seasoning with salt and freshly ground pepper, and you end up with a healthy, nourishing soup. It’s also naturally gluten free and entirely vegan and dairy free, as you do not need to use any cream in this soup. It’s creamy enough on its own.
Then I topped this delicious soup with my new obsession that you might have seen on the blog lately: a savory granola, made with various nuts, sesame seeds and a touch of chili flakes. Easy and quick to prepare, this granola really brings the soup to the next level, with a nice contrast in textures and a lovely touch of chili. When your soup is ready to serve, simply drizzle some olive oil around and sprinkle some of the granola on top. It looks extremely fancy and makes a lovely starter for the holidays. Your guest will love it!
Note that the granola is not vegan, only the soup is. If you happen to be vegan, you can nevertheless replace the egg white with some aquafaba (liquid from a can of chickpeas) in this savory granola recipe. Use 1/3 cup aquafaba and mix it together with the oil and agave syrup. Add the nuts and stir well. Another substitute to aquafaba is the use of flax meal. In this case, use 1 1/2 Tablespoon ground flax seed, mixed with 1/4 cup warm water, and let sit for about 5 minutes. Add the oil and agave, and the remaining ingredients.
One last option if you don’t have so much time ahead to prepare the granola, simply mix some nuts of your choice (I recommend almonds, cashews, walnuts and/or pecans) with chili flakes, and serve on top of your soup. You will not have the same crunchy texture with clusters, but it will still be delicious with your soup. As for now, enough talking and I am happily leaving you with the recipe. Hope you enjoy!
- 1 medium onion, chopped
- 1-2 leek(s), clean and roughly chopped
- 2 cloves garlic, minced
- 3 parsnips (approx. 400g), chopped
- 1 celery root (approx. 300g), peeled and chopped
- 1 green apple, cored and chopped
- Olive oil
- 6 cups water (or more)
- Salt and ground pepper, to taste
- 1 cup (100g) old-fashion rolled oats
- ½ cup (60g) walnuts, chopped
- ½ cup (60g) cashews, chopped
- ½ cup (60g) pumpkin seeds
- 2 Tbsp (30g) sesame seeds
- 1 Tbsp fennel seeds
- ½ tsp ground chili pepper
- ¼ tsp chili flakes
- ½ tsp sea salt
- 1 egg white
- ¼ cup (60 ml) olive oil
- 1 Tbsp agave syrup
- For the soup: heat olive oil in a large pot. Add the onions, leeks, garlic, and cook for 5-7 minutes, until onion turn translucent and sligtly golden (be careful not to let the garlic burn).
- Add the celery root, parsnips, apple, and 6 cups of water. Bring to a boil, then reduce the heat to a simmer and cook, covered until the celery root and parsnip are tender, about 40-50 minutes.
- Mix with an immersion blender, adding more water if needed. The soup must be smooth and creamy. Season with salt and pepper.
- For the granola: preheat the oven to 350 F (180 C), and line a large baking tray with parchment paper.
- In a large mixing bowl, mix together the rolled oats, walnuts, cashews, pumpkin, sesame, fennel seeds, chili pepper and flakes. Add in the egg white, olive oil, and agave syrup. Stir well.
- Pour the mixture onto the prepared baking tray and bake for about 20-30 minutes, stirring 2 or 3 times. Remove from the oven when the granola starts to be golden in color.
- Let cool completely onto the baking tray, and serve on top of the soup. Store granola leftovers in an airtight container for up to 3 weeks.
1/ replace the egg white with some aquafaba (liquid from a can of chickpeas) in this savory granola recipe. Use ⅓ cup aquafaba and mix it together with the oil and agave syrup. Add the nuts and stir well.
2/ use flax meal. In this case, use 1½ Tablespoon ground flax seed, mixed with ¼ cup warm water, and let sit for about 5 minutes. Add the oil and agave, and the remaining ingredients.