Parsnip and Celery Root Soup with Fresh Herbs

Introduction

Parsnip and Celery Root Soup with Fresh Herbs is a silky, earthy, and aromatic soup that feels like pure comfort in a bowl. Parsnips bring natural sweetness, while celery root (celeriac) adds a subtle nuttiness and depth of flavor. Blended into a smooth, creamy base and finished with fresh herbs, this soup is warming yet light — perfect for chilly evenings or as an elegant starter for a dinner party.

Why I Love This Recipe ❤️

I love this recipe because it transforms humble, often overlooked root vegetables into something elegant and memorable. The flavor is layered — sweet, nutty, earthy, and herby all at once. It’s also naturally creamy without needing heavy cream (though you can add some if you like), which makes it both comforting and nourishing. Plus, it’s a wonderful way to celebrate seasonal produce in the fall and winter.

Why It’s a Must-Try Dish

• Unique Flavor Combination: Parsnip and celery root are not everyday vegetables, but together they create a flavor that is both familiar and intriguing.
• Healthy & Nourishing: High in fiber, vitamins, and antioxidants, yet still creamy and satisfying.
• Elegant but Easy: Looks and tastes gourmet, but requires just a few simple steps.
• Versatile: Works as a cozy weeknight meal or a refined appetizer for guests.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: ~220–250 per serving (without cream)
• Cuisine: European (French-inspired)
• Course: Soup, Starter, Light Main

Ingredients

For the Soup:

• 2 tbsp olive oil or unsalted butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium parsnips, peeled and diced
• 1 medium celery root (celeriac), peeled and diced
• 1 medium potato, peeled and diced (adds creaminess)
• 4 cups vegetable or chicken broth
• 1 cup milk or cream (optional, for richness)
• Salt and black pepper, to taste

Fresh Herbs for Flavor:

• 1 bay leaf (remove before blending)
• 2–3 sprigs fresh thyme (or 1 tsp dried)
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp fresh chives, chopped (for garnish)

Simple Cooking Directions

1. Sauté onion and garlic in oil until fragrant.
2. Add parsnips, celery root, and potato. Cook for a few minutes.
3. Add broth, bay leaf, and thyme. Simmer until vegetables are tender.
4. Remove bay leaf and thyme sprigs.
5. Blend soup until smooth. Stir in milk or cream if desired.
6. Season with salt, pepper, and garnish with parsley and chives.

Step-by-Step Preparation Method

1. Prep the Vegetables:
   • Peel and dice parsnips, celery root, and potato into small chunks for even cooking.
2. Sauté Base Flavors:
   • Heat olive oil or butter in a large pot over medium heat.
   • Add onion and garlic, cook 3–4 minutes until softened and fragrant.
3. Cook the Vegetables:
   • Add parsnips, celery root, and potato. Stir well and cook for 5 minutes.
4. Simmer:
   • Pour in broth, add bay leaf and thyme.
   • Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are very tender.
5. Blend Until Smooth:
   • Remove bay leaf and thyme sprigs.
   • Use an immersion blender (or transfer to a blender in batches) to puree until silky smooth.
6. Finish the Soup:
   • Stir in milk or cream (if using).
   • Taste and adjust seasoning with salt and pepper.
7. Garnish & Serve:
   • Ladle into bowls and sprinkle with parsley and chives.

How to Serve

• Serve hot with a drizzle of olive oil or cream on top.
• Pairs beautifully with crusty bread, focaccia, or cheese toast.
• For a gourmet touch, top with garlic croutons or a sprinkle of crispy fried shallots.

Additional Recipe Tips

• Peel celery root generously; its skin is thick and gnarly.
• For a lighter soup, skip the cream and use only broth.
• Add a squeeze of lemon juice before serving to brighten flavors.
• Toasted nuts (hazelnuts or walnuts) sprinkled on top add texture and richness.

Variations

• Vegan Version: Use olive oil and skip cream; substitute with coconut milk or oat cream for creaminess.
• Spiced Twist: Add a pinch of nutmeg or curry powder for warmth.
• Protein Boost: Stir in cooked white beans or lentils before blending.
• Fancy Garnish: Swirl in herb oil or top with microgreens for a restaurant-style look.

Freezing & Storage

• ❄️ Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
• 🥣 Storage: Refrigerate in a sealed container for up to 4 days.
• Reheat on the stovetop over low heat, adding a splash of broth or water if too thick.

Special Equipment Needed

• Large soup pot
• Immersion blender (or countertop blender)
• Ladle and sharp knife

Conclusion

Parsnip and Celery Root Soup with Fresh Herbs is a deliciously creamy and earthy soup that turns rustic root vegetables into a refined dish. It’s wholesome, hearty, and full of natural flavors — the perfect balance of comfort and elegance. Whether served as a cozy family dinner or a sophisticated dinner party starter, this soup will leave everyone impressed and satisfied.

Print Recipe

Parsnip and Celery Root Soup with Fresh Herbs

Author: Emily Clark Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 250 per serving

Description

Parsnip and Celery Root Soup with Fresh Herbs is a silky, earthy, and aromatic soup that feels like pure comfort in a bowl. Parsnips bring natural sweetness, while celery root (celeriac) adds a subtle nuttiness and depth of flavor.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 2 tbsp olive oil or unsalted butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium parsnips, peeled and diced
• 1 medium celery root (celeriac)
• 1 medium potato, peeled and diced (adds creaminess)
• 4 cups vegetable or chicken broth
• 1 cup milk or cream (optional, for richness)
• Salt and black pepper, to taste

Fresh Herbs for Flavor:

• 1 bay leaf (remove before blending)
• 2 sprigs 2–3 fresh thyme (or 1 tsp dried)
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp fresh chives, chopped (for garnish)

Instructions

1. Prep the Vegetables : Peel and dice parsnips, celery root, and potato into small chunks for even cooking.
2. Sauté Base Flavors : Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, cook 3–4 minutes until softened and fragrant.
3. Cook the Vegetables : Add parsnips, celery root, and potato. Stir well and cook for 5 minutes.
4. Simmer : Pour in broth, add bay leaf and thyme. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are very tender.
5. Blend Until Smooth : Remove bay leaf and thyme sprigs. Use an immersion blender (or transfer to a blender in batches) to puree until silky smooth.
6. Finish the Soup : Stir in milk or cream (if using). Taste and adjust seasoning with salt and pepper.
7. Garnish & Serve : Ladle into bowls and sprinkle with parsley and chives.

Keywords: Parsnip and Celery Root Soup with Fresh Herbs