Hey friends, it’s been a while. I had planned on being back in full swing last week, I had planned on sharing a celeriac salad with you this week, I also had other plans for more recipes, but life happens when you make plans, or so they say anyway. I was ill with a crappy virus, then when it finally passed I got on with making that celeriac salad, I took the photos, everything went well and I went off to pick up my girl from school. However shortly after we got home my husband Mark became unwell, he was taken to hospital and it was all very scary, very real and I don’t even want to tell you what was going through my mind. Thankfully Mark is fine now, we’re all fine and I’m getting back on track with this blog thang. I just want to mention that everyone we came across last Tuesday in the NHS was beyond amazing!! I won’t go on a rant about how the government needs to help the NHS more and stop cutting their funds but I just don’t know how they do it, how they work under enormous pressure and restraints and still keep smiling and still do an amazing job. Big up the NHS, all the time!
So all this week food hasn’t really been a priority, but now that we are getting back to normal we are need of some serious comfort food and soup is always my number one comfort food, especially this time of the year. I think it’s the smell of onions, vegetables and garlic simmering away that is comforting on a very basic, homely level. It reminds me of home, of being looked after, of warmth and comfort, of getting better. I make a lot of soups, and I like soups of every texture but thicker is always better I think, I like my soup to feel like a meal, to be satisfying and fulfilling and that is exactly what this roast celeriac, parsnip and chestnut soup is.
The texture of this soup may not be for everyone, it’s smooth and silky and rich and not everyone likes that but I do. You can roast your own chestnuts if you want, but it is a bit of a hassle and to be honest the second time I made this it was much better with chestnuts from the packet. So I think you should save yourself the bother and buy a pack of chestnuts instead! In the recipe I have used store bought chestnuts, I have left in the photo of the roast chestnuts though as, well I just like that photo 😉 I served this soup with some sliced chestnuts and a little dollop of plain yogurt for extra richness and texture but you can leave this out if you wish, it will still taste great. This soup can be stored in the fridge for up to three days, or frozen and used within a month.
So now we are all back to normal I’m looking forward to bringing you more festive recipes, fingers crossed 😉 Thanks for sticking with me x
This time last year on The Last Food Blog – Baked Apples
Roast Celeriac & Parsnip Soup with Chestnuts
- 380 g celeriac , peeled and cut into cubes
- 200 g parsnips , peeled and sliced roughly
- 200 g potatoes , peeled and chopped roughly
- 180 g cooked chestnuts , cut int halves or quarters
- 1 leek , (200g) cleaned and sliced
- 2 cloves of garlic , minced
- A small handful of fresh thyme
- 1 bay leaf
- 3 tbs olive oil
- 1.2 L low sodium vegetable stock
- Sea salt and ground black pepper to season
- 1/2 tsp butter
- Plain yogurt , thyme and sliced chestnuts to serve (optional)
- Pre heat the oven to 180 degrees C, ( I use a fan assisted electric oven, please adjust according to the oven you have )
- Place the celeriac and parsnip on a baking tray, add 2 tbs of olive oil, season with sea salt and black pepper and roast for 25 minutes, or until the edges have turned golden and the vegetables are cooked.
- In a large saucepan heat the remaining oil, add the leek and cook for about 5 minutes or until it is soft. Add the garlic and cook for another minute, then add the roasted vegetables, potatoes, chestnuts, sprigs of thyme, bay leaf, stock, a little sea salt, a good grinding of black pepper and simmer for 20 minutes.
- If you are using the sliced chestnuts heat them in a small saucepan with a little butter before you add them to the soup when serving.
- When the soup is done, blend with a hand held blender until smooth, serve with the sliced chestnuts, a couple of sprigs of thyme and a dollop of plain yogurt.