Roast Celeriac & Parsnip Soup with Chestnuts

The Last Food Blog
15Ingredients
Calories
55Minutes

Ingredients

  • 380 grams celeriac (peeled and cut into cubes)
  • 200 grams parsnips (peeled and sliced roughly)
  • 200 grams potatoes (peeled and chopped roughly)
  • 180 grams chestnuts (cooked, cut int halves or quarters)
  • 1 leek (200g cleaned and sliced)
  • 2 cloves garlic (minced)
  • 1 handful fresh thyme
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 1.2 liters low sodium vegetable stock
  • salt and ground black pepper (to season)
  • 1/2 teaspoon butter
  • plain yogurt
  • thyme
  • chestnuts
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