Celery Root and Parsnip Soup
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.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter (or use all oil if dairy-free or vegan)
- 2 medium leeks, rinsed thoroughly and chopped or substitute a yellow onion or 2 shallots
- 2-3 cloves garlic, minced
- 1 pound celeriac, peeled and diced
- 1 pound parsnips, peeled and diced
- 3 cups vegetable stock* could sub chicken stock if you don't need it vegetarian
- 2 cups water
- salt to taste
- white pepper to taste or sub regular black pepper
Instructions
- In a large pot or Dutch oven, heat olive oil and butter over medium-high heat. Add leeks (or onions) and saute for about 3 minutes, letting them get fragrant but not browned. Reduce heat to medium or medium-low and add the garlic. Saute for another minute, until fragrant.
- Add the celeriac, parsnips, 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.
- Season to taste with salt and white pepper. Reheat and serve hot. Refrigerate leftovers once cooled and reheat and enjoy within 4 days.
Notes
*I usually use Better Than Bouillon for my stock. It's a space saver and so easy to use. I keep both the vegetable and chicken versions on hand in my fridge. But if I have homemade stock on hand I would use that first.
Topping suggestions:
Basil sauce or pesto
Chopped fresh parsley
Salted sunflower seeds
Roasted pumpkin seeds or hazelnuts (heat skillet and toast until golden and fragrant or roast on a sheet pan in the oven for 8-10 minutes)
Roasted chickpeas