Soup of celeriac and parsnip

Updatet on:

With spot at number one in the category of “vegetables that can also serve as a weapon” … celeriac! Fortunately I get a gentle disposition and this is not the website of defense. No, we do make from celeriac – and its suitable marriage partner parsnip – a delicious warming soup for as the days get shorter and the temperatures go down.

A dash of soy cream and freshly ground black pepper to finish things, but in itself not even super necessary. The leaves of celery is edible and can safely with the soup, or you can – like me – save for a homemade vegetable broth. Delicious!

Yield: 4 people

Soup of celeriac and parsnip

Soup of celeriac and parsnip


  • 1 celeriac
  • 1 parsnip
  • 1 potatoes
  • 1 onions
  • 1 clove garlic
  • 1 carrot
  • 2 litres vegetable stock, homemade or not
  • 3 tbsp olive oil
  • Pepper to tast
  • Salt to tast
  • 0.5 lemon lemon juice
  • Soy cream (or other plantbased cream) optional


  1. Peel the celeriac, parsnips, onion, carrots and potatoes and cut them into pieces of ± 2cm. Put the pieces of celeriac in a bowl of cold water with lemon juice so they do not discolor.
  2. Heat the oil in a pot and cook the vegetables for 5 to 6 minutes. Stir frequently to prevent burning.
  3. Add the broth and bring to a boil. Let the soup simmer uncovered for 30 to 35 minutes on medium heat. Remove from heat and let cool slightly.
  4. Mix the soup well and season with salt, pepper and (possibly) some soy cream.
  5. Enjoy a steaming bowl of soup.

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