Delicious vegetarian cream soup of parsnip and celery

Soup roasted parsnip and celery with maple syrupparsnip and celery can seem a little bland for the soup, but really, they have very unusual flavors after roasting in maple syrup.

The topping is entirely optional, but we recommend a little garlic butter and a vegan "Parmesan". Together all the ingredients create a unique dish. Croutons will also be handy. This soup is completely vegan, contains milk, gluten.





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Preparation time: 15 minutes

Cooking time: 1 hour

Ingredients (8 servings):

• 500g parsnip (about 3 large), cut into small pieces
• 1 small celery, cut into small pieces
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 white onion, diced
• 4 garlic cloves
• Mixed fresh herbs ( e.g., rosemary sprigs, thyme and sage tied together)
• 1 liter of vegetable broth
• Salt and pepper to taste

For serving (optional):

• Vegan "Parmesan"
• Croutons (gluten-free)
• Garlic oil

​Preparation:

 

Preheat oven to 200C. Stir celery and parsnips with 1 tbsp olive oil and maple syrup in a large pan. Roast for 35-40 minutes until Golden brown.

At the same time, add 1 tablespoon of olive oil in a large saucepan and saute the onion and garlic until soft.

After the vegetables have roasted, add them to the pot along with the herbs. Simmer for 10-15 minutes. Remove grass, with an immersion (or regular) blender, whip the soup until smooth.
 

Add salt and pepper to taste. Ladle into bowls, drizzle with garlic oil, sprinkle with croutons and vegan Parmesan. Enjoy!

photo: wallflowerkitchen.com

 



Source: online-detox.com/articles/112136-vegetarianskiy-krem-sup-iz-pasternaka-i-seldereya