Roasted celeriac, parsnip, pea and bean soup

This roasted celeriac, parsnip, pea and bean soup recipe is the perfect foil for winter's chill. Serve this delicate yet hearty dish for dinner, sprinkled with plenty of parmesan and dill

By Jennene Plummer
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 1 celeriac, peeled, cut into 2cm cubes
  • 2 parsnips, peeled, cut into 2cm cubes
  • 1 garlic bulb, cloves separated, unpeeled
  • 2 small onions, cut into wedges
  • 1/4 cup olive oil
  • 1 1/2 teaspoon dried chilli flakes
  • 1 1/2 teaspoon dried oregano
  • 250 gram truss cherry tomatoes
  • 6 cup vegetable stock
  • 2 cup water
  • 2 cup frozen broad beans, blanched, podded
  • 425 gram can butter beans, drained, rinsed
  • 1 cup frozen peas
  • 1 cup basil leaves, chopped
  • 1/2 cup parsley leaves, chopped
  • 1/3 cup chopped dill, plus extra to serve
  • 2 tablespoon lemon juice
  • finely grated parmesan to serve


  • 1
    Preheat oven to very hot, 220°C. Lightly grease and line an oven tray.
  • 2
    On tray, toss celeriac, parsnip, garlic and onion with olive oil, chilli flakes and oregano. Season. Roast for 25-30 minutes until golden and tender. Add tomatoes for the last 5 minutes until blistered. Remove garlic from skins.
  • 3
    In a saucepan, bring stock, water, celeriac, parsnip and onion mixture to the boil, stirring. Reduce to medium. Simmer, uncovered, for 10 minutes.
  • 4
    Add broad beans, butter beans and peas. Simmer for 5 minutes. Remove from heat, then stir basil, parsley, dill and lemon juice through. Season to taste.
  • 5
    Serve with parmesan, extra dill and blistered tomatoes.