Celery Celeriac and Parsnip Soup with Cheesy Parsnip Cob Recipe | myfoodbook

Ingredients

• 2 tablespoons oil
• 800g celeriac, peeled and chopped
• 4 sticks celery, chopped
• 2 parsnips, peeled and chopped
• 1 large onion, chopped
• 1.5 litres water
• 2 teaspoons VEGEMITE
• 1 Granny Smith apple, cut into julienne strips, for serving
• 1/2 pale inner stick celery and leaves, stick finely sliced, for serving
• 1 1/4 cups SR flour
• 2 parsnips, extra, grated
• 4 spring onions, finely chopped
• 1 1/4 cups grated tasty cheese
• 1 egg, beaten
• 1/4 cup milk
• 2 teaspoons VEGEMITE, extra
• Pinch or 2 chilli flakes