Roasted Celeriac, Carrot, and Parsnip Soup

© 2020 Tulia

August 17, 2019 2 min read

You may want to batch cook and freeze this aromatic soup to have it ready for your lunchbox. Tulia Mighty Date Supersnack and pears liven it up and give it a sweet note and the tahini drizzle makes it rich and velvety. Serve with a slice of crusty bread for a filling weekday meal.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Recipe Type: Soup, Vegan, Paleo, Gluten-Free
Cuisine: Mediterranean

Ingredients:

  • 5 cups vegetable stock or water
  • 1 medium celeriac, peeled
  • 1 large carrot, peeled
  • 2 medium parsnips, peeled
  • 2 tablespoons olive oil
  • 1 medium red onion, cut into quarters
  • 3 garlic cloves, chopped
  • A few sprigs fresh thyme
  • A few fresh sage leaves
  • 5 cups vegetable stock (or as needed)
  • 2 pears, peeled, cored and quartered
  • 2 teaspoons Tulia Mighty Dates Supersnack
  • Salt and pepper, to taste
Drizzle
  • 2 tablespoons tahini 
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons toasted walnuts
  • 1 garlic clove
  • 1/2 teaspoon red pepper flakes

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