Celeriac Parsnip Soup

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 01/12/22
Roasted celeriac parsnip soup
Sam Stowell / Getty Images
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
203 Calories
13g Fat
17g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 203
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 17%
Cholesterol 12mg 4%
Sodium 974mg 42%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 5g
Vitamin C 13mg 66%
Calcium 125mg 10%
Iron 1mg 5%
Potassium 419mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

This soup is perfect for those cold wintry evenings. Serve it with some fresh sourdough bread and a green salad. 

Ingredients

  • 3 cups cubed celeriac root 

  • 3 cups chopped parsnip

  • 2 tablespoons olive oil

  • 5 cups vegetable stock

  • 1 bay leaf

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • Pistou, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

  2. Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil-covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot.

  3. Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat.

  4. Reduce the heat, and simmer the soup for 15 minutes.

  5. Discard the bay leaf and process the soup in a blender or food processor until it is smooth.

  6. Serve the soup hot, drizzled with pistou as a garnish.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

How to Store and Freeze

  • Roasted celeriac parsnip soup will last for up to one week stored in an airtight container in the refrigerator.
  • You can freeze celeriac soup in a freezer-safe container for up to one month.

What is celeriac?

Celeriac, also known as celery root, is in the same family as parsnips, parsley, and carrots but has a similar taste to celery. It can be used in many ways including roasted, mashed, and boiled.


You can usually find celeriac in the grocery stores in the winter months, or in farmers markets during its growing season. It may be marked as celery root. Store this vegetable unwashed, and unpeeled in your refrigerator's crisper drawer for up to three weeks.

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