1tablespoonsunflower or vegetable oilor dairy free spread
½medium celeriacpeeled and chopped
2medium parsnipspeeled and chopped
3medium carrotspeeled and chopped
1litrehot vegetable stock
Salt and pepperto taste
Flat leaf parsleychopped
Heat 1 tablespoon oil in a large, heavy based saucepan. Gently fry a chopped leek until soft. Add 1 teaspoon ground cumin and stir.
Add the chopped celeriac, 2 chopped parsnips and 3 chopped carrots and cook for five minutes, stirring frequently, until the vegetables are coated in the cumin leek mixture.
Add 1 litre of vegetable stock and bring to the boil. Reduce the heat to a simmer, cover with a lid and cook over a low heat until all the vegetables are soft. Use more stock (or add water) for a thinner soup. Season to taste with salt and pepper.
Blend until smooth. If using a jug blender allow to cool a little first.
Serve with crusty bread, freshly chopped parsley, caraway seeds or your favourite soup toppings.
Nutritional information is approximate and is intended as a guide.
The nutritional information has been calculated without serving suggestions.
Different root vegetables can be substituted as desired.