Kohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering

By Meeta K. Wolff

Prep Time: 15 minutes

Total Time: 45 minutes

Serves: 6


  • 3 parsnips, peeled and cut into cubes
  • 1 celeriac, peeled and cut into cubes
  • 1 medium sized kohlrabi, peeled and cut into cubes
  • 1 tablespoon ghee or coconut oil
  • 1 white onion, finely chopped
  • 500ml vegetable stock
  • 400ml coconut milk, unsweetened
  • 7 to 8 tablespoons mixed seeds, pumpkin, sunflower, pine nuts, sesame seeds
  • 1 tablespoon chia seeds
  • 2 teaspoons chilli flakes
  • 1 tablespoon thyme leaves
  • 2 tablespoon ghee or coconut oil


  1. Heat 1 tablespoon ghee or coconut oil in a large saucepan over a low heat. Add the onion and a pinch of salt. Sauté for about 5 minutes until soft and fragrant.
  2. Add the vegetables to the onions and continue to sauté for another 3 to 4 minutes. Pour in the stock, coconut milk and add another pinch of salt. Bring everything to a simmer, then cover and cook for about 30 minutes. Using a hand blender, puree the vegetable until thick and creamy.
  3. Melt the 2 tablespoons of ghee or coconut oil in a skillet. Add the seeds, chia seeds and chilli flakes. Gently sauté for a minute or two until slightly browned then add the thyme.
  4. Pour the creamy soup in a large soup bowl then pout the hot tempering over the top. Serve hot.

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