Kohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering

Celeriac Kohlrabi Parsnip Soup by Meeta Wolff 0042

Kohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering
Root vegetables bring me through most of winter. Over the past months they were some of the only variety of vegetables readily available at the markets. Luckily I love root vegetables and enjoy preparing them in all kinds of dishes. My family – well if I tell them they are getting celeriac or parsnip for dinner I always get that narrowing of the brow look.

Often it is the idea based on presumption and /or just a bad reputation that certain food is not going to taste good or not “cool” enough. However, if one is cool about serving these kinds of vegetables to the kids I am sure they can be tempted to the positive side of eating their root vegetables. A good way to start is making roasted chips. Roasting brings out the sweetness of the root vegetables by gently caramelizing them, a sprinkle of sea salt and some good olive oil is all one really needs to get even the biggest root veggie dislikers to grab an extra portion.

“My son ate celeriac and parsnips?” is what I will then hear from parents of Soeren’s friends. The look on their face is filled with both respect and bewilderment. I expect them to ask me what the secret of my voodoo magic next! It’s no magic – just a bit of sneakiness.

Kohlrabi Celariac and Parsnip Soup with Chilli Chia Seed Tempering by Meeta Wolff 0010

The other day I was driving Soeren and his friend back home from school. Both boys are full of life and at 13 there is an interesting mix of childish innocence and adolescent smartass. From the back seat Soeren’s friend was talking about getting a WhatsApp message from this girl he liked and how he would like to meet her on the weekend. Soeren has not found his interest for the fairer sex yet and he currently avoids to his best ability anything to do with them! Having said that I was keenly watching Soeren’s reaction – just surfacing – for a split second was a slight interest.

Until his friend asked “Soeren have you ever had a girlfriend?” I guess that did it for Soeren who replied “Dude … no way … are you kidding me … that is never happening!” I raised my eyebrow as his friend went on to explain the best way get the attention of a girl was to become friends with her best friend and let her praise your attributes.

Celeriac Kohlrabi Parsnip Soup by Meeta Wolff 0048-3 DriedChilliWholebyMeetaWolff0019-1

So there it was! The oldest trick in the book coming out the mouth of a 13 something teenager. I had to giggle. I noticed both of them looking at me …

“That would be a good way forward – but it does not always guarantee success. Just make sure to always treat both girls with respect and loyalty – because girls make pretty good buddies too!”

As a mother of a boy, I have to say I am enjoying this stage these boys are at. I get this candid and special insight into the depths of sincere male emotions and thoughts. It’s very interesting to say the least.

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CKohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering by Meeta Wolff 0035

After the girltalk it was time for some good and nutritious food and getting back on focus with boys stuff. A comforting soup was in order to warm the hearts and feed the brain of these boys. And so I brought out those fantastic root vegetables and sneakily pureed them – we girls aren’t that bad you know!

This is a thick creamy soup almost like a rich puree. Not only the wonderful flavors of kohlrabi, celeriac and parsnips come together, but the big flavor explosion comes with the tempering. Ghee, a mix of seeds and a touch of chilli flakes tempered and poured over the velvety soup adds the final highlight. If you are on a vegan diet substitute the ghee for coconut oil. Gluten free and perfect for a meatless Monday - this fits into almost all diets!

Recipe: Kohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering

By
Prep Time:
Total Time:
Serves: 6

 

Ingredients

  • 3 parsnips, peeled and cut into cubes
  • 1 celeriac, peeled and cut into cubes
  • 1 medium sized kohlrabi, peeled and cut into cubes
  • 1 tablespoon ghee or coconut oil
  • 1 white onion, finely chopped
  • 500ml vegetable stock
  • 400ml coconut milk, unsweetened
  • 7 to 8 tablespoons mixed seeds, pumpkin, sunflower, pine nuts, sesame seeds
  • 1 tablespoon chia seeds
  • 2 teaspoons chilli flakes
  • 1 tablespoon thyme leaves
  • 2 tablespoon ghee or coconut oil





Method

  1. Heat 1 tablespoon ghee or coconut oil in a large saucepan over a low heat. Add the onion and a pinch of salt. Sauté for about 5 minutes until soft and fragrant.
  2. Add the vegetables to the onions and continue to sauté for another 3 to 4 minutes. Pour in the stock, coconut milk and add another pinch of salt. Bring everything to a simmer, then cover and cook for about 30 minutes. Using a hand blender, puree the vegetable until thick and creamy.
  3. Melt the 2 tablespoons of ghee or coconut oil in a skillet. Add the seeds, chia seeds and chilli flakes. Gently sauté for a minute or two until slightly browned then add the thyme.
  4. Pour the creamy soup in a large soup bowl then pout the hot tempering over the top. Serve hot.





Verdict

Kohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering by Meeta Wolff 0040

Boys will be boys - but as a mother I find it so important to raise these young impressionable boys with the helpful and correct values. I tend to bring all discussions to the dinner table as I firmly believe that over a comforting meal many plans, ideas, and memories can be made and exchanged. A soul-warming soup like this soothes and satisfies. If using ghee, the buttery aromas enhance the flavors of the vegetables bringing out the sweetness in them. The piquant kick from the chillies balances it out and with the seed mix adds a good bite rounding the luscious soup off perfectly.

Workshop Update

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You might like these creamy soup ideas from What's for lunch, Honey?:

Egyptian Lentil Soup by Meeta K. Wolff-0036 Bell Pepper Soup (03) by MeetaK oasted Fennel Soup with Pernod and Smoked Salmon (0027) by Meeta K. Wolff
Egyptian Lentil Soup with Pumpkin and Caramelized Onions Red Bell Pepper Soup Roasted Fennel Soup with Pernod and Smoked Salmon


All photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

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34 comments:

  1. Two of my favorite vegetables! So versatile and fragrant. This soup must be highly satisfying and really delicious.

    Cheers,

    Rosa

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    1. I know Rosa this really is a grand soup so many awesome flavors!

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  2. What a beautiful flavor profile in this soup. Your photos are great and the workshop you are hosting sounds amazing, who wouldn't want to go photgraph and eat food in Rome?

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    1. Thanks Amy. I think Rome will be great - why not join us!

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  3. I so agree with you on the root vegetables. Love the spice/kick you have in your soup.

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    1. Thank you! A bit of chilli makes really gives it that kick!

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  4. This looks so impressive! Beautiful soup!

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  5. Meeta, It's no secret you have stunning photography! And what a delicious soup this looks! I feel the chilli chia tempering you made is what caught my eye--genius! Thanks for sharing!

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    1. Thanks for your comment and kind words. Glad you are liking this the tempering really rounds this off perfectly!

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  6. That soup looks so creamy and heavenly!! Wish I could eat this right now!!

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  7. Some of my favourite winter veggies and your photographs are superb. Please do a workshop in France soon. You could come stay at my gite. Now, that would be fun!

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    Replies
    1. Thank you Nadine. And I think I will email me you shortly about your idea ;)

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  8. I am a huge fan of cream soups. This one sounds so good and full of flavour.

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  9. First, the soup looks and sounds amazing! Second - I love the adolescent banter. It's been several years since my daughter was at that stage, but your anecdote brings back memories!

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    1. Teenagers and their talk. Time flies far too quickly and they grow up too fast! Lisa, glad you liked the soup and thanks for your kind words.

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  10. That's very interesting soup. Looks so yummy! Pinning!

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  11. Yumm this soup looks delicious and I love your photos!! Can't wait to try this

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    1. Glad you liked the recipe and the photos! Look forward to hearing your thoughts on this!

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  12. This sounds SO GOOD! Parsnips are my favorite root veggie. Love the mixed seeds added in!

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    Replies
    1. I love parsnips too and those seeds cannot be missed as it adds that perfect crunch!

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  13. That conversation just gave me a big laugh, how very clever of his friend to have devised a strategy like that!

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    1. I know! I thought all this would have time till they were 15 / 16 but noooo! I am glad Soeren is just taking it easy.

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  14. Haha, amazing how kids know this stuff! The soup looks lovely and loved reading the blog post. Brought a smile to my face :)

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    1. Thank you Shumaila! Kids grow up too fast. Glad to have you here and look forward to seeing you more!

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  15. Looks lovely, going to make it and have some for lunch with the added bonus of all veggie out of my garden! Thanks for the recipe.

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  16. It's really good! I had those three veggies in my organic box this week and we were not sure how to put them to good use.
    I switched the recipe a bit but kept the essence and it was delicious! Thanks :)

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta