So, I just finished my first workout in the C25K program – essentially, it’s a workout program to help you go from the couch to running a 5K in two months.  While I’m in fairly decent shape because of the walking I need to do for work – not to mention, the full commuter combat that goes on everyday on the Tube – getting on that treadmill was a rude awakening.  But, I got through it and am now set up to feel nice and smug the rest of the afternoon.

You know the feeling.

That great, self-satisfied, “I just worked out and, boy, can’t you already tell how good I’m going to look” feeling.  I love that.  I just need to make sure that I don’t reward it with a half-dozen chocolate cookies!

So, along those lines, here is a fantastic hearty soup that is low in fat but high in flavor and is incredibly filling!  This makes about four servings and is perfect with some nice crusty bread on a damp Saturday afternoon.

Curried Celeriac and Parsnip Soup

  • Good glug of olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tsp medium Madras curry powder (I like Barts)
  • 3 parsnips, peeled and diced
  • 1 celeriac peeled and diced
  • salt and pepper
  • 4 cups vegetable stock
  • 1/2 cup yogurt
  • small handful cilantro

In a large pot over medium heat, add the oil, onion, celery and garlic and sweat until onion is translucent.  Add the curry powder and cook another minute or two, then add the parsnips and celeriac and cook for 2-3 minutes.  Add the vegetable stock, then bring to the boil before reducing to a simmer and cooking for another 20 minutes, until the parsnips and celeriac are tender.  Use a stick blender to puree, then taste for seasoning.

In a small bowl, use the blender to puree the yogurt and cilantro, then swirl a bit into the soup to serve.

Celeriac and Parsnip Soup

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