A parsnip and celeriac soup.

A parsnip and celeriac soup.

If you fancy a nice creamy soup, which is a perfect starter to any occasion, be sure to try this. It’s wonderful and the chestnuts add that extra special warmth and richness to this soup. It is a nice thick soup which I used as the starter to the vegan Christmas I prepared for the Served publication.


A parsnip and celeriac soup.

December 17, 2018


  • 1 large onion
  • 700g peeled celeriac
  • Coconut oil
  • 2tbsp fresh sage
  • 1tsp crushed lemon grass
  • 1tbsp smoked paprika
  • 300g peeled chestnuts
  • 400g parsnips
  • 1 litre vegetable stock
  • 1 litre water
  • Seasoning
  • 200ml coconut cream
  • 100g pecan nuts.
  • Step 1 Get a large pot, add some coconut oil and add your peeled and chopped onion. Toss and add your spices, ensure the heat is a medium heat.
  • Step 2 Add the peeled and chopped celeriac to the pot together with the vegetable stock and the water. Add the peeled, raw chestnuts and season. Let the soup cook on a medium to low heat for an hour and a half to ensure chestnuts are well cooked.
  • Step 3 Season the soup and lastly add the coconut cream. Remove form the heat and let it cool. Get a pan and toast some pecan nuts in a little bit of coconut oil and set aside. Once cooled, crumble them and save to sprinkle on the soup before serving.
  • Step 4 Blend your soup and if you feel the consistency is too thick add some more water however this is a nice thick creamy soup. Sprinkle the pecans and serve. With these quantities you have 8 generous servings plus some extra.
  • Step 5

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