Recipe Submitted by : Mimi Avishai (

Serves 6

Preperation Time: 20 minutes


1 celery root
1 parsnip
1 stalk celery
2 tbsp. olive oil
2 tbsp. butter
1 tart green apple
1 small bunch parley
1 sprig rosemary
1 bay leaf
2-3 sprigs thyme
4 cups water
1/2 tsp. ground nutmeg
Salt and pepper to taste
1 1/2 cups coconut cream or soy milk or milk


  • Peel the celery root and parsnip and dice. The pieces do not have to be perfect because the soup is blended later but the dice should be fairly small. Chop the inner, light green part of the celery stalk – don’t use the outer stalks because they are tougher and don’t use the leaves. Peel and dice the apple.
  • Heat the olive oil and butter in a soup pot. Sautee the diced celery root, parsnip and celery stalks in the oil/butter until they just start turning golden in colour. Add the apple pieces and 4 cups water. If you are using fresh herbs, tie them together with some kitchen twine (so they don’t float around it the soup). It won’t be a disaster by any means if you don’t tie them – you’ll just have to fish them out later. If you opt to use dried herbs instead of fresh, add them now. Simmer the soup until the vegetables are soft. Season with nutmeg, salt and pepper to taste.
  • Fish out the herbs – especially the bay leaf and rosemary. With a slotted spoon, scoop out the vegetables from the soup and puree them in a blender or food processor. The goal is to have a smooth, creamy soup. Return the soup to the pot and stir in the cream/crème fraiche. Gently heat over a low light before serving.
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