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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Roast Celeriac Parsnip Soup

Roast Celeriac Parsnip Soup

3 cups celeriac root (cubed)
3 cups parsnip (chopped)
2 tablespoons olive oil
5 cups vegetable stock
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: pistou

Preheat the oven to 400 F.

Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil-covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot.

Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat.

Reduce the heat, and simmer the soup for 15 minutes.

Discard the bay leaf and process the soup in a blender or food processor until it is smooth.

Serve the soup hot, drizzled with pistou as a garnish.

thespruceeats.com

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