Adamantia Velonis | Contributors - Nourish plant-based living

Adamantia Velonis

Adamantia Velonis
Adamantia Velonis is a speaker, writer, accredited mindfulness teacher and coach dedicated to helping people explore mindfulness and creativity in their daily lives. She is the creator of the online mindful cooking journal, Marmalade + Kindness.

Articles by Adamantia Velonis

View ›
Recipe

Roasted celeriac soup

Celeriac is a versatile winter root vegetable that’s in season during July and August in Australia. It comes into its own in this comforting...

- Adamantia Velonis
View ›
Recipe

Parsnip and miso tart

Even in the dark of winter there are a myriad of colours and textures offering inspiration. This recipe uses maple and miso to bring out the...

- Adamantia Velonis

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Roasted celeriac soup

Adamantia Velonis

Celeriac is a versatile winter root vegetable that’s in season during July and August in Australia. It comes into its own in this comforting soup, which involves pre-roasting it with a fragrant combination of garlic and herbs.

dinnerlunchstarter
gluten-free optionseasonalsoup

Ingredients

SERVES: 8

roasted celeriac

soup

to serve

Method

  1. Preheat the oven to 190°C, fan forced.
  2. First, prepare the roasted celeriac. Combine the celeriac and garlic cloves in a bowl with the olive oil and dry herbs. Transfer to a baking tray and bake for 30 minutes. Once done, set aside until ready to use.
  3. Next, prepare the soup. In a large pot, heat the olive oil over a medium heat. Add the leek, onion, and apple, then cook until soft and translucent.
  4. Add to the pot the roasted celeriac and garlic along with the bay leaves, then cover with the vegetable stock. Bring to a boil then reduce the heat and let the soup simmer for 30 minutes.
  5. Take the pot off the heat and remove the bay leaves with a slotted spoon. Blend the soup with a stick blender until smooth. Season with salt and pepper to taste. (If the soup is a bit too thick, you can add a little almond or oat milk.)
  6. To serve, top with toasted walnuts, apple pieces, and a dash of oat cream (if using).

Food photography by Monika Grabkowska

Adamantia Velonis
Adamantia Velonis

Adamantia Velonis is a speaker, writer, accredited mindfulness teacher and coach dedicated to helping people explore mindfulness and creativity in their daily lives.

This recipe was originally featured in Nourish plant-based living, Issue 65 • View magazine

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Parsnip and miso tart

Adamantia Velonis

Even in the dark of winter there are a myriad of colours and textures offering inspiration. This recipe uses maple and miso to bring out the natural sweetness of parsnips and golden beets as well as the nutty, earthy flavour of purple potatoes.

dinnerlunchstarter
seasonal

Ingredients

Serves: 6

Method

  1. Preheat the oven to 180°C, fan forced.
  2. In a large bowl, combine the parsnips, beetroots, potato, and onion.
  3. In a small bowl, combine the olive oil, miso paste, and maple syrup then pour over the vegetables, mixing to thoroughly coat.
  4. Lay out the puff pastry on a baking tray and score a 2cm border. Spread the vegetables over the pastry evenly.
  5. Bake for 30 minutes, or until the pastry is puffed and golden.
  6. Sprinkle over the pine nuts and leave to cool for 5 minutes before serving.

Food photography: Monika Grabkowska

Adamantia Velonis
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Adamantia Velonis is a speaker, writer, accredited mindfulness teacher and coach dedicated to helping people explore mindfulness and creativity in their daily lives.

This recipe was originally featured in Nourish plant-based living, Issue 65 • View magazine

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