Celery Root and Parsnip Soup
Prep time
Cook time
Total time
This Celery Root (also known as Celeriac) and Parsnip Soup is perfect for cooler days! Serve it alongside grilled cheese for a simple lunch or serve it as a little appetizer before the main dinner entree. Vegetarian and easy to make vegan by omitting the butter.
Recipe type: soup, appetizer, vegetarian
Serves: 6
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter (or use all oil if dairy-free or vegan)
  • 2 leeks, rinsed thoroughly, ends trimmed, and chopped
  • 2-3 cloves garlic, minced
  • 1 pound celeriac, peeled and diced
  • 1 pound parsnips, peeled and diced
  • 2 cups chicken stock, preferably homemade (or veggie stock if vegan)
  • 3 cups water
  • Kosher salt to taste
  • White pepper (or regular black pepper) to taste
  1. In a large pot or Dutch oven, heat olive oil and butter over medium-high heat. Add leeks and saute for about 3 minutes. Reduce heat to medium or medium-low and add the garlic. Saute for another minute, until fragrant.
  2. Add the celeriac, parsnips, chicken stock, and water. Increase heat to high and bring to a boil. Then, reduce heat to medium-low, cover, and simmer for about 30 minutes, until veggies are soft. Remove from heat and puree with a handheld blender (or carefully transfer to a regular blender, working in batches and making sure not to burn yourself). Process until smooth. If it's too thick add more stock or water.
  3. Season to taste with salt and white pepper. Reheat and serve hot. Refrigerate leftovers once cooled and reheat and enjoy within 4 days.
Topping suggestions:
Roasted pumpkin seeds (heat skillet and toast until golden and fragrant or roast on a sheet pan in the oven for 8-10 minutes).
Roasted chickpeas
Roasted, chopped hazelnuts
Recipe by Hälsa Nutrition at https://halsanutrition.com/celery-root-celeriac-and-parsnip-soup/