Celeriac and Parsnip Soup
A smooth, creamy, and nourishing soup made with celeriac and parsnips, topped with crispy sage and parsnip peels. Naturally low in saturated fat and rich in fiber, it’s a quick and healthy meal perfect for busy nights or meal prepping for the week.
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.
