This velvety Celeriac and Parsnip Soup is a cozy, nourishing choice for any day of the week.
Rich in fiber and plant-based nutrients, it delivers a creamy texture without heavy cream, keeping saturated fat low.
Quick to prepare and packed with wholesome flavor, it’s a satisfying, nutrient-dense option perfect for weeknight dinners or easy meal prep.
Celeriac and Parsnip Soup
Equipment
- 1 large soup pot
- 1 skillet
- 1 immersion blender (or upright blender)
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 medium yellow onion diced
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups parsnips sliced (~1 pound)
- 2½ cups celeriac diced (~1 pound)
- 1 tablespoon maple syrup optional
- 4 cups vegetable broth
- 12 fresh sage leaves
- Parsnip peels from above
- ½ cup whole milk or plant-based milk for vegan option
Instructions
- Prepare the Vegetables: Begin by carefully peeling the parsnips using a swivel peeler, removing the tough outer skin while preserving the tender flesh. Set aside the parsnip peels for later use as a garnish. Peel the celeriac with a sharp paring knife, removing any rough outer layers, then dice it into uniform ½-inch cubes for even cooking. Dice the yellow onion finely and mince the garlic cloves to prepare them for sautéing.
- Sauté the Aromatics: Place a large soup pot over medium heat and add 1 tablespoon of extra virgin olive oil. Allow the oil to warm for about 30 seconds until it shimmers. Add the diced onion to the pot, stirring gently to ensure even cooking. Cook for 3–4 minutes until the onion becomes translucent and fragrant. Stir in the minced garlic along with ½ teaspoon of salt and ¼ teaspoon of black pepper, allowing the spices to blend and the garlic to release its aroma. Continue cooking for another 2 minutes without letting the garlic burn.
- Add Vegetables and Sweetener: Once the aromatics are softened, add the sliced parsnips and diced celeriac to the pot. Add 1 tablespoon of maple syrup if desired, to introduce a subtle sweetness that complements the earthy vegetables. Stir well to combine, letting the flavors begin to meld. Allow the mixture to cook for 1–2 minutes so the vegetables absorb the seasoning.
- Add Broth and Simmer: Pour 4 cups of vegetable broth into the pot, making sure the vegetables are fully submerged. Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to maintain a simmer, then cover the pot with a lid. Allow the soup to cook for about 15 minutes, stirring occasionally, until the parsnips and celeriac are tender and easy to pierce with a fork.
- Crisp the Sage Leaves: While the soup simmers, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is warm, add the sage leaves in a single layer. Fry them for 30–60 seconds until crisp but not burnt. Remove the leaves from the skillet using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Crisp the Parsnip Peels: Using the same skillet, add the reserved parsnip peels to the hot oil. Stir occasionally and cook for 3–5 minutes until golden and crispy. Transfer them to the plate with the sage leaves to serve later as garnish.
- Blend the Soup: When the vegetables are tender, turn off the heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using an upright blender, transfer the soup in batches to avoid overflow, keeping the lid cracked or covered with a kitchen towel to allow steam to escape. Blend until completely smooth, then return the soup to the pot.
- Add Milk and Adjust Seasoning: Stir in ½ cup of whole milk for a creamy texture. For a vegan option, substitute with plant-based milk such as oat or almond milk. Taste and adjust seasoning, adding more salt or pepper if desired to enhance flavor.
- Serve and Garnish: Ladle the soup into serving bowls and top with the crispy sage leaves and parsnip peels for texture and added aroma. These garnishes provide a beautiful contrast to the smooth soup and elevate presentation.
- Enjoy the Soup: Serve immediately while warm. This nourishing soup makes a comforting starter or main dish and works beautifully for meal prep. Store leftovers properly in airtight containers for later enjoyment.
Notes
- Always peel parsnips and celeriac carefully to remove tough outer layers; uneven peeling may cause texture issues in the final soup.
- Save the parsnip peels for a crunchy garnish — they add texture and flavor while reducing waste.
- Maple syrup is optional but enhances the natural sweetness of the vegetables; adjust to taste.
- For a vegan version, replace whole milk with oat milk, almond milk, or another plant-based milk of choice.
- Use fresh sage leaves for the best aroma; dried sage will not provide the same crisp texture or fragrance.
Chef’s Secrets: Enhancing Soup Flavor
To make this soup truly special, focus on layering flavors.
Sautéing the onions and garlic slowly ensures the base has depth and sweetness before adding vegetables.
Maple syrup is a subtle enhancer, balancing the earthy tones of celeriac and parsnips, but don’t overdo it — a tablespoon is enough.
Crisping the sage separately creates an aromatic topping that contrasts beautifully with the smooth soup, adding a gourmet touch.
Save vegetable peels for garnish to elevate both taste and texture while practicing sustainable cooking.
Serving Suggestions: Creative Pairing Ideas
Serve this Celeriac and Parsnip Soup as a warm starter or a hearty main course.
Pair it with crusty artisan bread or whole-grain toast for a satisfying meal.
A side salad with lemon vinaigrette complements the creamy texture of the soup with refreshing acidity.
For a seasonal touch, sprinkle toasted pumpkin seeds or crushed walnuts over the top for extra crunch.
Garnishing with fresh herbs such as thyme or parsley also adds color and an earthy aroma.
Storage Tips: Keeping Soup Fresh
Store leftovers in an airtight container in the refrigerator for 3–5 days.
Reheat gently in a saucepan over low heat, stirring occasionally to prevent sticking or scorching.
To freeze, cool the soup completely before transferring it to freezer-safe containers.
Leave a little headspace to allow for expansion.
Soup can be stored in the freezer for up to 3 months without losing flavor or texture.
Thaw overnight in the fridge for best results before reheating.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! This soup develops even richer flavor when made a day in advance.
Simply store it in the fridge in an airtight container and reheat before serving. It’s also excellent for batch cooking and freezing for future meals.
2. Can I use other root vegetables instead?
Yes, you can substitute or add root vegetables like carrots, sweet potatoes, or turnips. Keep in mind that these may alter the flavor slightly, so adjust seasoning accordingly.
Parsnips and celeriac provide a uniquely earthy sweetness that works best for this recipe’s intended profile.
3. How can I make this soup creamier without dairy?
Use plant-based milk such as oat milk or almond milk for creaminess without dairy.
Coconut milk also works well and will add a subtle nutty flavor. Another option is to blend in silken tofu for an extra protein boost while maintaining smoothness.
4. What if I don’t have fresh sage?
Fresh sage adds a signature aroma, but if unavailable, you can use dried sage instead. Use about half the amount of dried sage and add it during cooking rather than frying, as dried herbs tend to burn quickly when fried.
5. How do I blend the soup safely?
If using an immersion blender, work slowly and blend in small sections for even texture.
If using an upright blender, fill it only halfway to avoid overflow, keep the lid cracked, and cover with a kitchen towel to allow steam to escape. Blend in batches for safety and consistency.
