Celeriac parsnip soup
Celeriac and parsnip are just two of those root vegetables that are made for each other. Combine them with a bit of spinach for a bright green delicious soup.
Celeriac parsnip soup with spinach
You know that moment; you open the door of the refrigerator and a lot of sad looking vegetables are staring back at you… They are anxiously waiting their turn but you’ve kept them just a tad too long. Or maybe you don’t know that feeling at all and you’re one of the rare people who manage to always buy the exact right amount of everything. Sigh… I wish I was more like you.
In any case; for me it kind of tends to go wrong. A lot. Also because I sometimes think it is completely do-able to cook ten dishes in one day. You know: cook, style and photograph (which is possible with an entire team of people but not really for me on my lonesome)
Leftover vegetables
The vegetables I had left were the ones you can keep for a really long time to be honest; celeriac and parsnip don’t immediately wither and die but even they need to be used at some point in time and they are both delicious in a filling celeriac parsnip soup, so the choice wasn’t hard to make. I added a bit of celery to it as well and also a bag of spinach that needed to be used and we had a delicious – although not as photogenic as I would have liked – soup for dinner.
To make it a bit creamier I added a soy based cream but you can use whatever you have in the fridge. A splash of double cream or even yogurt will work well too. Keep in mind that the soup is vegan if you use the soy milk but won’t be if you change that to either yogurt or double cream.
Additions
While it was quite filling and delicious in it’s vegetarian form, you can also add some small meat balls to it, or crumble some bacon over the top (anything gets better with bacon right?) and change the vegetables used. I like to also use a bit of coconut milk in there which will make the celeriac parsnip soup richer and the color lighter.
The soup is delicious served with some crusty bread or use these delicious puff pastry sticks.
Fan of celeriac in your soup? Try these as well:
Celeriac parsnip soup
Equipment
- Immersion blender
Ingredients
- 1 large onion cut finely
- 2 cloves garlic finely chopped
- 400 gr celeriac clean weight, in cubes
- 300 gr parsnip clean weight, peeled and cut into pieces
- 2 stalks celery chopped
- 150 gram spinach
- olive oil
- 1 liter vegetable stock
- pepper
- salt
- parsley for serving
- some cooking cream
How to make the celeriac and parsnip soup
- Clean all your vegetables and grab a large soup pan. Heat some olive oil and bake the onion and garlic. Add the celeriac, the celery and the parsnip to it and stir together. Fry for a bit and then add the stock to it, bring to the boil and turn the heat down.
- Leave to simmer for about 30 minutes or until the vegetables are cooked. Add the spinach the last five minutes.
- Puree the soup with an immersion blender.
- Add the cream if using and stir in. Taste if you need to add any pepper and salt.
- Serve with crusty bread!
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
4 comments on “Celeriac parsnip soup”
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There’s no way I could cook, style, and photograph 10 dishes all by myself in one day! I’d say 3 is my limit, and that’s pushing it. Anyway, love this recipe! I like celeriac soup, a lot, and have been thinking of pairing it with parsnip — you’ve convinced me I should give it a try! Thanks!
Lol… I couldn’t do it either John.. Although having said that; we did manage to shoot 11 christmas dishes yesterday but that was together with a friend and after we had discussed styling and recipes for ever.. O and most of the food was already good to go, so that helps!
Great tasting recipe, thank you. (I had to sub sprout tops for spinach, but otherwise stuck to the letter of your recipe.) It had a pleasingly thick consistency and the light green colour made it interesting and appealing, as well as a little surprising for those who didn’t know what they were about to eat. We eat soup daily and served this one without cream. We’ll be having it again for sure!
Thanks so much Rachel! Glad you liked it!