This celeriac parsnip soup recipe is a wholesome blend of delicately flavored, deliciously scented celeriac and subtly sweet parsnips. The vegetables are roasted until caramelized to enhance their natural goodness and the mixture is blended until silky smooth for an elegant presentation. Kick up the flavor with a drizzle of garlicky pistou for the garnish.
Ingredients
Pesto
1/4 tsp. Black pepper
1/2 tsp. Salt
1 Bay leaf
5 cups Vegetable stock
2 tbsp. Olive oil
3 cups Parsnip (chopped)
3 cups Celeriac root (cubed)
Method
01
Preheat the oven to 400 °F.
02
Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil-covered baking sheeRoast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown.
03
Transfer the caramelized vegetables to a large stockpot.
04
Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat.
05
Reduce the heat, and simmer the soup for 15 minutes.
06
Discard the bay leaf and process the soup in a blender or food processor until it is smooth.
07
Serve the soup hot, drizzled with pistou as a garnish.
This celeriac parsnip soup recipe is a wholesome blend of delicately flavored, deliciously scented celeriac and subtly sweet parsnips. The vegetables are roasted until caramelized to enhance their natural goodness and the mixture is blended until silky smooth for an elegant presentation. Kick up the flavor with a drizzle of garlicky pistou for the garnish.
01
Information
Gradeeasy
Serving
6 servings
Prep Time10 Mins
Cook Time60 Mins
Total Time70 Mins
02
Ingredients
Pesto
1/4 tsp. Black pepper
1/2 tsp. Salt
1 Bay leaf
5 cups Vegetable stock
2 tbsp. Olive oil
3 cups Parsnip (chopped)
3 cups Celeriac root (cubed)
03
Method
Step 1
Preheat the oven to 400 °F.
Step 2
Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil-covered baking sheeRoast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown.
Step 3
Transfer the caramelized vegetables to a large stockpot.
Step 4
Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat.
Step 5
Reduce the heat, and simmer the soup for 15 minutes.
Step 6
Discard the bay leaf and process the soup in a blender or food processor until it is smooth.
Step 7
Serve the soup hot, drizzled with pistou as a garnish.