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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Appetizer, Soup
Cuisine: Mediterranean, Scandinavian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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