Celeriac Parsnip Soup

By Tracy

6 Person

70 Minutes

0 Calories

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.

Related Tags

Soup Recipes

Celeriac Parsnip Soup

4.3

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 60 Mins
Total Time 70 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.

04 Author