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Roasted Celeriac, Carrot, and Parsnip Soup

© 2020 Tulia

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

Preparation:

1. Heat the oven to 200°C/400°F/Gas 6.

2. Cut celeriac, carrot, and parsnip into chunks (approximately the same size) and add to a rimmed baking sheet together with the onion. Drizzle the vegetables with the olive oil, season with salt and pepper, and toss to coat.  Scatter thyme and sage on top, cover with aluminum foil and bake until softened, 30 to 40 minutes.
3. Meanwhile, whisk tahini, olive oil, lemon juice, walnuts, and red pepper flakes until smooth and season to taste; set aside. 
4. Bring to boil the vegetable stock in a large pan over medium high heat. Add the roasted vegetables, pears, and Tulia Mighty Dates Supersnack. Reduce the heat to medium-low, cover with a lid, and let simmer for about 10 minutes.
5. Cool the soup slightly, then blend until smooth. Ladle into serving bowls and stir in a dollop of the tahini mixture. Serve and enjoy!