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.
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.
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.
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 TemperingMeeta K. Wolff
- 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
- 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.
- 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.
- 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.
- Pour the creamy soup in a large soup bowl then pout the hot tempering over the top. Serve hot.
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.
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You might like these creamy soup ideas from What's for lunch, Honey?:
|Egyptian Lentil Soup with Pumpkin and Caramelized Onions||Red Bell Pepper Soup||Roasted Fennel Soup with Pernod and Smoked Salmon|
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