Name: Celery Celeriac and Parsnip Soup with Cheesy Parsnip Cob
Prep time: 40 min
Cook time: 1 h 30 min
Ingredients: 2 tablespoons oil; 800g celeriac, peeled and chopped; 4 sticks celery, chopped; 2 parsnips, peeled and chopped; 1 large onion, chopped; 1.5 litres water; 2 teaspoons VEGEMITE; 1 Granny Smith apple, cut into julienne strips, for serving; 1/2 pale inner stick celery and leaves, stick finely sliced, for serving; 1 1/4 cups SR flour; 2 parsnips, extra, grated; 4 spring onions, finely chopped; 1 1/4 cups grated tasty cheese; 1 egg, beaten; 1/4 cup milk; 2 teaspoons VEGEMITE, extra; Pinch or 2 chilli flakes

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

HEAT oil in a stock pot and saute the vegetables gently for 10 minutes. Add the water and VEGEMITE cover and simmer for 35-40 minutes or until the vegetables are tender
PUREE the soup until smooth then reheat, season and spoon into serving bowls. Sprinkle with apple, celery and leaves. Serve immediately with Cheesy Parsnip Cob

Parsnip Cob

MEANWHILE, combine the flour, spring onions, grated parsnip and 2/3 of the cheese in a bowl. Combine the egg, milk, extra VEGEMITE and chilli then stir into the flour to combine. Turn onto a lightly floured board and shape into an 18cm round. Place onto a greased tray, sprinkle with remaining cheese then bake in a moderately hot oven 190°C for 45-50 minutes. Wrap in a clean tea towel and keep warm

Tips & Hints:

If soup is a little thick, thin down a little by adding some extra stock or milk when reheating.

HEAT oil in a stock pot and saute the vegetables gently for 10 minutes. Add the water and VEGEMITE cover and simmer for 35-40 minutes or until the vegetables are tender
PUREE the soup until smooth then reheat, season and spoon into serving bowls. Sprinkle with apple, celery and leaves. Serve immediately with Cheesy Parsnip Cob

Tips & Hints:

If soup is a little thick, thin down a little by adding some extra stock or milk when reheating.

Parsnip Cob

MEANWHILE, combine the flour, spring onions, grated parsnip and 2/3 of the cheese in a bowl. Combine the egg, milk, extra VEGEMITE and chilli then stir into the flour to combine. Turn onto a lightly floured board and shape into an 18cm round. Place onto a greased tray, sprinkle with remaining cheese then bake in a moderately hot oven 190°C for 45-50 minutes. Wrap in a clean tea towel and keep warm

HEAT oil in a stock pot and saute the vegetables gently for 10 minutes. Add the water and VEGEMITE cover and simmer for 35-40 minutes or until the vegetables are tender
PUREE the soup until smooth then reheat, season and spoon into serving bowls. Sprinkle with apple, celery and leaves. Serve immediately with Cheesy Parsnip Cob

Tips & Hints:

If soup is a little thick, thin down a little by adding some extra stock or milk when reheating.

Parsnip Cob

MEANWHILE, combine the flour, spring onions, grated parsnip and 2/3 of the cheese in a bowl. Combine the egg, milk, extra VEGEMITE and chilli then stir into the flour to combine. Turn onto a lightly floured board and shape into an 18cm round. Place onto a greased tray, sprinkle with remaining cheese then bake in a moderately hot oven 190°C for 45-50 minutes. Wrap in a clean tea towel and keep warm

Ingredients

Parsnip Cob

Method

Parsnip Cob

Tips & Hints:

Tips & Hints:

Parsnip Cob

Tips & Hints:

Parsnip Cob

Feedback and Reviews

Follow The Great Australian Kitchen for more recipes

See the entire The Great Australian Kitchen recipe collection

Parsnip Cob

Tips & Hints:

Ingredients

Parsnip Cob

Method

Parsnip Cob

Tips & Hints:

Tips & Hints:

Parsnip Cob

Tips & Hints:

Parsnip Cob

More Australian Recipes

Follow The Great Australian Kitchen for more recipes

See the entire The Great Australian Kitchen recipe collection

Parsnip Cob

Tips & Hints: