Celeriac Parsnip Soup Recipe

Cooking Directions

• STEP 1.Peel and chop the celeriac, parsnips, and onions.
• STEP 2.In a large pot, heat olive oil and sauté the onions until translucent.
• STEP 3.Add the celeriac and parsnips to the pot and cook for a few minutes.
• STEP 4.Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes or until the vegetables are tender.
• STEP 5.Using an immersion blender, puree the soup until smooth and creamy.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve hot and garnish with fresh herbs or a drizzle of olive oil.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make the soup extra creamy, you can add a splash of heavy cream or coconut milk.
• For a more intense flavor, roast the celeriac and parsnips in the oven before adding them to the soup.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.

Storage and Serving

• This celeriac parsnip soup can be served as a starter or a main course.
• Garnish with fresh herbs like parsley or chives for added freshness.
• Serve with crusty bread or a side salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.